Get ready to fall in love with dinnertime all over again! These Baked Pineapple Chicken Bowls are a vibrant and tropical twist on classic comfort food, packed with juicy chicken, sweet pineapple, crisp veggies, and a glossy teriyaki glaze—all nestled inside a real pineapple half. Each bite delivers a playful balance of savory and sweet flavors, with the show-stopping presentation sure to impress at any table. Whether you’re meal-prepping for a busy weeknight or hosting a fun dinner with friends, these Baked Pineapple Chicken Bowls turn a simple meal into a memorable experience.
Ingredients You’ll Need
Every element in this recipe has a delicious purpose, coming together to create that perfect harmony of flavor, color, and texture. Gather these simple but essential ingredients—the freshness and quality really shine in the final dish!
- Chicken Breasts: Tender, bite-sized pieces deliver lean protein and soak up all those savory-sweet sauces.
- Fresh Pineapple: Not just for presentation—the fruit adds juicy sweetness and is the heart of your edible bowl.
- Red Bell Pepper: Brings gorgeous color and a subtle crunch to every bite.
- Red Onion: Adds a mild sharpness and sweetness that rounds out the flavors.
- Olive Oil: Ensures everything sautés to golden perfection without sticking.
- Salt: Essential for balancing and enhancing every other flavor.
- Black Pepper: A gentle kick that adds depth without overpowering the dish.
- Jasmine Rice: Fluffy, fragrant rice soaks up every drop of sauce for a complete meal.
- Pineapple Chunks: Juicy bits from the hollowed pineapple bring sweetness and texture to the filling.
- Teriyaki Sauce: Delivers that classic umami richness and a glossy glaze.
- Soy Sauce: Adds savory depth and a touch of saltiness.
- Fresh Ginger: Bright, zesty notes that wake up the whole bowl.
- Garlic: A must-have aromatic for irresistible flavor.
- Green Onions & Sesame Seeds: The perfect fresh and nutty garnishes to finish your masterpiece.
How to Make Baked Pineapple Chicken Bowls
Step 1: Prepare the Pineapple Bowls
First, preheat your oven to 375°F (190°C). Carefully slice your fresh pineapple in half lengthwise. Using a sharp knife and spoon, gently scoop out the flesh, leaving about a half-inch border to create two sturdy bowls. Dice up half a cup of the pineapple flesh and set it aside for the filling. These pineapple bowls are not only fun, but they infuse every bite with juicy sweetness!
Step 2: Sauté the Chicken
Heat a tablespoon of olive oil in a large skillet over medium heat. Add your bite-sized chicken pieces and sprinkle with salt and black pepper. Sauté for 5 to 7 minutes, stirring occasionally, until the chicken is golden and cooked through. This step locks in juiciness and gets the chicken ready to soak up all that amazing sauce.
Step 3: Add Vegetables and Aromatics
Toss in your diced red bell pepper, red onion, freshly grated ginger, and minced garlic. Sauté everything together for another 3 to 4 minutes, just until the veggies start to soften and the aromas become absolutely irresistible. This is where your kitchen begins to smell like a tropical paradise!
Step 4: Mix in Sauces, Pineapple, and Rice
Pour in the teriyaki sauce, soy sauce, and those juicy pineapple chunks you set aside earlier. Add the cooked jasmine rice and gently stir everything together. Let it cook for 2 to 3 minutes so the rice absorbs all the flavors and the sauce clings to every bite. The filling should look glossy, colorful, and inviting.
Step 5: Fill and Bake
Spoon the chicken and rice mixture evenly into your pineapple halves, mounding it up for a generous serving. Place the filled pineapple bowls on a baking sheet and slide them into the oven. Bake for 10 to 12 minutes, just until the edges of the pineapple start to caramelize and turn golden. This step melds all the flavors together and gives the dish its signature wow factor.
Step 6: Garnish and Serve
Remove the Baked Pineapple Chicken Bowls from the oven and sprinkle with sliced green onions and sesame seeds for a burst of freshness and crunch. Serve immediately for the best taste and texture—these beauties are meant to be enjoyed straight out of the oven!
How to Serve Baked Pineapple Chicken Bowls
Garnishes
Finish your Baked Pineapple Chicken Bowls with a flourish! A sprinkle of green onions gives a fresh, zippy bite, while sesame seeds add a delicate crunch and nutty aroma. If you like a little heat, toss on some crushed red pepper flakes or a drizzle of extra teriyaki sauce. Don’t forget a wedge of lime for an extra pop of brightness!
Side Dishes
These bowls are a complete meal on their own, but they pair beautifully with light sides. Try a crisp Asian slaw, steamed edamame, or a refreshing cucumber salad to keep things vibrant and balanced. If you’re feeling extra tropical, coconut rice or grilled veggies are also wonderful complements to the sweet and savory flavors of the Baked Pineapple Chicken Bowls.
Creative Ways to Present
The real pineapple bowls are already a showstopper, but you can take presentation to the next level by serving them on a platter lined with banana leaves or colorful napkins. For a party, arrange mini versions in smaller pineapple shells or even serve the filling in hollowed bell peppers for a fun twist. Don’t be afraid to get playful—these Baked Pineapple Chicken Bowls are as much a feast for the eyes as the taste buds!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, scoop the chicken and rice filling out of the pineapple shells and transfer it to an airtight container. Store in the refrigerator for up to three days. While the pineapple bowls are best enjoyed fresh, the filling stays flavorful and delicious for quick lunches or dinners later in the week.
Freezing
For longer storage, you can freeze just the chicken and rice filling. Let it cool completely, then pack it into freezer-safe containers or zip-top bags. Freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge—just keep in mind that the pineapple shells are not freezer-friendly, so you’ll want to make fresh bowls for serving.
Reheating
To reheat, simply warm the filling in a skillet over medium heat or microwave it until piping hot. If you want to recapture that just-baked magic, spoon the filling back into fresh pineapple halves and pop them in the oven at 350°F (175°C) for about 10 minutes. Garnish again and serve as if they were made fresh!
FAQs
Can I use canned pineapple instead of fresh?
While you can use canned pineapple chunks for the filling, fresh pineapple is key for making the signature edible bowls. If you don’t have a fresh pineapple, serve the filling in regular bowls and garnish with extra pineapple for flavor.
Can I make Baked Pineapple Chicken Bowls vegetarian?
Absolutely! Swap the chicken for firm tofu or your favorite plant-based protein. The rest of the recipe stays the same, and you’ll still have a flavorful and beautiful vegetarian dish.
What’s the best way to hollow out a pineapple?
Cut the pineapple in half lengthwise, then use a sharp knife to cut around the edge and a spoon to scoop out the flesh, leaving about a half-inch border. Take your time and work carefully to keep the shell sturdy for filling.
Can I prepare the pineapple bowls in advance?
Yes, you can hollow out the pineapple halves a few hours ahead of time. Store them in the fridge wrapped in plastic wrap until you’re ready to fill and bake. This makes assembling Baked Pineapple Chicken Bowls quick and easy!
Is this recipe spicy?
The standard recipe is mild and family-friendly, but you can easily add spice by tossing in some crushed red pepper flakes, a dash of hot sauce, or even diced jalapeño to the filling according to your taste.
Final Thoughts
If you’re looking to bring a burst of sunshine and tropical flair to your dinner table, you simply have to try these Baked Pineapple Chicken Bowls. They’re as fun to make as they are to eat, and every bite is a little escape to paradise. So grab a fresh pineapple and let your kitchen adventure begin!
Print
Baked Pineapple Chicken Bowls Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
These Baked Pineapple Chicken Bowls combine tender chicken, sweet pineapple, colorful veggies, and savory teriyaki sauce for a delicious, tropical-inspired meal. Served in hollowed pineapple halves, they offer a fun presentation and a perfect balance of sweet and savory flavors. This easy 40-minute recipe is ideal for a healthy weeknight dinner or a special occasion that impresses with minimal effort.
Ingredients
Chicken and Marinade
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Vegetables and Fruit
- 1 whole fresh pineapple, halved and hollowed out
- 1/2 cup pineapple chunks (from the hollowed pineapple)
- 1 red bell pepper, diced
- 1/2 red onion, diced
Additional Ingredients
- 1 cup cooked jasmine rice
- Green onions and sesame seeds for garnish
Instructions
- Prepare the Pineapple Bowls: Preheat your oven to 375°F (190°C). Cut the pineapple in half lengthwise and carefully scoop out the flesh, leaving about a 1/2-inch thick wall around the edges to form a bowl. Dice 1/2 cup of the scooped pineapple flesh and set it aside for later use.
- Sauté the Chicken: Heat olive oil in a skillet over medium heat. Add the chicken pieces, seasoning with salt and black pepper, and cook for 5 to 7 minutes until browned on all sides.
- Add Vegetables and Aromatics: Stir in the diced red bell pepper, red onion, minced garlic, and grated ginger. Continue cooking for 3 to 4 minutes until the vegetables soften and become fragrant.
- Combine Sauce and Rice: Mix the teriyaki sauce, soy sauce, diced pineapple chunks, and cooked jasmine rice into the skillet. Stir thoroughly to combine all ingredients and cook for an additional 2 to 3 minutes, allowing the flavors to meld and the dish to heat through evenly.
- Fill and Bake: Spoon the chicken and rice mixture evenly into each pineapple half on a baking sheet. Place in the preheated oven and bake for 10 to 12 minutes, until the pineapple edges start to caramelize and the dish is warmed through.
- Garnish and Serve: Remove from the oven and sprinkle with chopped green onions and sesame seeds before serving for an extra pop of flavor and presentation.
Notes
- You can substitute the chicken with tofu for a vegetarian version.
- Add crushed red pepper flakes for a spicy kick.
- Serve with extra teriyaki sauce on the side if desired.
Nutrition
- Serving Size: 1 pineapple bowl
- Calories: 480
- Sugar: 20g
- Sodium: 740mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
