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
Scale
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
