This teriyaki chicken rice bowl with sweet pineapple chutney is full of flavor and is sure to fill you up! Marinated pieces of chicken breast, a sweet pineapple chutney with red onions, fresh cilantro and carrots, edamame and red bell pepper are all piled on a bed of fluffy white rice. A drizzle of teriyaki sauce on top and you have yourself a delicious meal!
This rice bowl has a ton of color, making it not only delicious, but beautiful too! You'll love the sweet and salty flavor combinations from the sweet peppers and pineapple mixed with the tender pieces of marinated chicken and teriyaki sauce.
I love that this teriyaki chicken rice bowl with sweet pineapple chutney is an entire meal in itself. With a healthy portion of protein and beneficial nutrients from the fruit and veggies, this is a perfect healthy lunch or dinner option.
For more dinner recipes try my: Caramelized Shallot and Bacon Goat Cheese Pizza, The Best Roasted Sweet Potato and Goat Cheese Salad or Shredded Chicken Tacos with Roasted Pineapple Salsa.
Why You Will Love This Recipe
- It is versatile. You can add or remove any of the ingredients to each individual bowl. If you are serving this for a family dinner, allow each person to build their own bowls with the ingredients they prefer!
- It is kid friendly. This is a great meal to serve to kids because it is healthy, filling and they will enjoy all the colors. Allow them to make their own bowls and encourage them to be creative in how they put on the colorful ingredients.
- The pineapple chutney. Juicy pineapple and red onion are cooked on the stove into a tender, toned down in flavor chunky sauce that pairs perfectly with the other savory flavors in this rice bowl.
- Perfect for meal prep! If you are a meal prepper, this is a perfect meal to make at the beginning of the week to have lunches ready for the days to follow. You can prep bowls in separate containers with tight fitting lids and have an easy to grab lunch ready to go!
Here are notes about some of the ingredients needed to make this easy teriyaki chicken rice bowl with sweet pineapple chutney. For a full ingredient list and instructions, see the recipe card below. All ingredients can be found at your local grocery store or an online retailer, like Amazon.
- Soy sauce: You can use regular soy sauce, reduced sodium soy sauce, tamari, or try coconut aminos in its place.
- Sugar: You will need both white and brown sugar for this.
- Rice vinegar: You can use rice vinegar or rice wine vinegar because they are both the same thing!
- Sesame oil
- Ginger: You can use fresh minced ginger from a piece of ginger root. I prefer to use bottled minced ginger for convenience and it tastes just as good as fresh!
- Garlic: Fresh minced garlic is great or use bottled minced garlic for convenience.
- Chicken: I prefer boneless skinless chicken breasts for this recipe. You will need about 1 pound.
- Vegetable oil: Use olive oil, if you prefer.
- Red bell pepper: Use one red bell pepper cut julienne style. You could use a yellow or orange bell pepper in its place if you prefer.
- Pineapple: Fresh pineapple is best, but you could use canned pineapple if you prefer.
- Vinegar: Use plain distilled white vinegar.
- Crushed red pepper flakes
- Cilantro: You will use cilantro in the pineapple chutney and also as a garnish. I think this is the best part of the whole bowl!
- Rice: I like to use jasmine rice, but you could use any rice you prefer. Brown rice, long grain white rice, basmati rice, or even cauliflower rice would be a great choice!
- Carrots: Use matchstick cut carrots. You can cut these yourself or buy them precut in a bag. I think they taste better when I take the time to cut them, but the precut ones are convenient!
- Edamame: Use shelled and cooked edamame. Find them in the frozen section at the grocery store.
- Sesame seeds: This is a garnish that is sprinkled on the top.
- Teriyaki sauce: For this recipe, I like to use store bought teriyaki sauce to drizzle on top of the rice bowl. You could also make homemade teriyaki sauce, if you prefer.
Step by Step Instructions
For the Chicken
STEP 1: In a medium bowl, combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger, and garlic. Stir with a whisk to combine.
STEP 2: Add the chicken to the marinade, stir well to coat, cover tightly, and place in the refrigerator for at least an hour and up to two days.
STEP 3: Heat a large skillet over high heat for 2 minutes. Add the vegetable oil and swirl to coat the bottom of the pan.
STEP 4: Using a spoon, transfer the chicken to the hot skillet. It's okay to add some of the marinade to the skillet as you are transferring the chicken. Discard the remaining marinade.
STEP 5: Allow the chicken to cook undisturbed for 4 minutes. Stir or flip the chicken and continue to cook for 4 more minutes or until the chicken is done.
STEP 6: Remove the chicken from the pan using a slotted spoon, keep warm and set aside.
STEP 7: Add the red bell pepper to the pan and cook for about 3-4 minutes or until softened.
For the Sweet Pineapple Chutney
STEP 1: In a medium saucepan, combine the sugar and water. Heat over high heat until the sugar dissolves, about 3 minutes.
STEP 2: Add the pineapple, red onion, crushed red pepper, vinegar, and salt. Stir to combine and bring to a simmer.
STEP 3: Reduce the heat to low and cook, stirring occasionally, for about 15 minutes or until the liquid is absorbed.
STEP 4: Stir in the cilantro and set aside to cool while you prepare the remaining ingredients.
Assemble the Rice Bowl
STEP 1: Place rice in the bottom of bowls. Top with the chicken, pineapple chutney, edamame, carrots, and red bell peppers.
STEP 2: Using a spoon, drizzle the bowls with the teriyaki sauce.
STEP 3: Garnish with sesame seeds and plenty of fresh cilantro.
STEP 4: Serve with additional teriyaki sauce. Enjoy!
- If you prefer a bit of heat, add more crushed red pepper to the pineapple chutney.
- Allow the chicken to marinate for at least an hour. I like to prepare this the night before I plan to make it so the chicken has plenty of time to marinate. I would not marinate longer than two days.
- Pour the marinade into a large ziplock bag, add the chicken and store in the refrigerator. This can be done instead of using a bowl with a tight fitting lid.
- Give the chicken in the marinade a shake or stir every once in a while to ensure all the pieces of chicken are getting equal time in the marinade!
- While the chicken is marinating, make the pineapple chutney, cook the rice and prepare the remaining ingredients.
- Eat the leftover pineapple chutney on grilled chicken, pork or fish.
- Warm the teriyaki sauce in a small saucepan over low heat or in the microwave until heated through.
I like to use large shallow bowls. This makes it easier to mix everything together without losing ingredients over the side. These bowls are perfect!
Yes. Boneless, skinless chicken thighs would be flavorful and delicious in this recipe. You can swap them out for the chicken breasts and follow the recipe as is.
Yes. To make this rice bowl gluten free, be sure to use gluten free teriyaki sauce and gluten free soy sauce. You can find both at your grocery store or an online retailer, like Amazon.
Storing and Freezing
Store leftover rice bowls, covered tightly, in the refrigerator for up to 3 days. You can assemble the rice bowls or keep ingredients separate and assemble when you are ready to eat. Heat in the microwave until heated through.
Freeze rice bowls in an airtight container for up to 3 months. Thaw in the refrigerator overnight and heat in the microwave until heated through.
Other Recipes to Try
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Teriyaki Chicken Rice Bowl with Sweet Pineapple Chutney
For the Chicken:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon minced ginger
- 1 ½ teaspoons minced garlic
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 tablespoon vegetable oil
- 1 medium red bell pepper, julienned
For the Sweet Pineapple Chutney:
- ¾ cup water
- 2 tablespoons sugar
- 2 cups chopped fresh pineapple
- 1 medium red onion, sliced
- ⅓ cup distilled white vinegar
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- 2 tablespoons chopped cilantro
For the Rice Bowls:
- 2 cups cooked jasmine rice
- 1 cup carrots, matchstick cut
- 1 cup edamame, shelled and cooked
- Sesame seeds
- Teriyaki sauce, warmed
For the Chicken:
- In a medium bowl, combine the soy sauce, brown sugar, honey, vinegar, sesame oil, ginger, and garlic. Stir with a whisk to combine.¼ cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons honey, 2 tablespoons rice wine vinegar, 2 tablespoons toasted sesame oil, 1 tablespoon minced ginger, 1 ½ teaspoons minced garlic
- Add the chicken to the marinade and stir to coat. Cover tightly and place in the refrigerator for at least 1 hour or overnight.1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Heat a large skillet over high heat for 3 minutes. Add the vegetable oil and swirl to coat the bottom.1 tablespoon vegetable oil
- Using a spoon add the chicken to the pan in a single layer and allow it to cook, undisturbed for 4 minutes. Stir and cook for 4 more minutes or until the chicken is done.
- Remove the chicken from the pan and keep warm.
- Add the red bell pepper to the pan. Cook for 3-4 minutes or until softened.1 medium red bell pepper, julienned
For the Sweet Pineapple Chutney:
- In a medium sauce pan, combine the sugar and water. Heat over high heat until the sugar dissolves, about 3 minutes.¾ cup water, 2 tablespoons sugar
- Add the pineapple, red onion, crushed red pepper, vinegar, and salt. Stir to combine and bring the mixture to a simmer. Reduce the heat and cook, stirring occasionally, for about 15 minutes or until the liquid is absorbed.2 cups chopped fresh pineapple, 1 medium red onion, sliced, ⅓ cup distilled white vinegar, ¼ teaspoon crushed red pepper, ¼ teaspoon salt
- Stir in cilantro and set it aside to cool while you prepare the rest of the ingredients.2 tablespoons chopped cilantro
For the Rice Bowl:
- Place about ½ cup of rice in a bowl. Top with cooked chicken, pineapple chutney, edamame, red bell pepper, and carrots. Drizzle with the sauce and garnish with a sprinkle of sesame seeds and fresh cilantro leaves.2 cups cooked jasmine rice, 1 cup carrots, matchstick cut, 1 cup edamame, shelled and cooked, Sesame seeds, Cilantro, Teriyaki sauce, warmed