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Chicken rice bowl with edamame, carrots, red bell pepper and cilantro.

Teriyaki Chicken Rice Bowl with Sweet Pineapple Chutney

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.
5 from 3 votes
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American, Japanese
Servings 4
Calories 888 kcal

Ingredients
  

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
  • 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
  • Cilantro
  • Teriyaki sauce, warmed

Instructions
 

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

Nutrition

Calories: 888kcalCarbohydrates: 119.3gProtein: 49.6gFat: 23.3gSaturated Fat: 4.5gCholesterol: 101mgSodium: 1180mgPotassium: 1035mgFiber: 9.9gSugar: 31.6gCalcium: 186mgIron: 8mg
Keyword carrots, cilantro, edamame, red bell pepper, rice, sesame, teriyaki
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