Teriyaki Pineapple Chicken Rice Bowl

by FlavorMade

We’ve got another great weeknight dinner here. You can bang this recipe out in a little over 30 minutes. This flavor combination will not disappoint and you will have the kids begging for more!

Teriyaki Pineapple Chicken Rice Bowl

We’ve got another great weeknight dinner here. You can bang this recipe out in a little over 30 minutes. This flavor combination will… Dinner Asian, Teriyaki, Teriyaki Chicken, Chicken, Sugar Snap Peas, Teriyaki Sauce, Rice, Pineapple, Under 30 Minutes, 30 Minutes, Quick and Easy, Easy Asian Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: N/A calories N/A fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 boneless skinless chicken breasts, cut into 1” cubes
  • 1 cup uncooked long grain rice, washed
  • 2 tbsp. sesame oil
  • 1/3 cup shredded carrots
  • 2 cups low sodium chicken broth
  • 2 cups broccoli florets
  • 1 1/2 cups sugar snap peas
  • 1 cup pineapple, chopped
  • 1/2 cup teriyaki sauce (our teriyaki sauce recipe)
  • 1/4 cup green onion, chopped for garnish
  • 2 tbsp. sesame seeds for garnish

Instructions

  1. In a large skillet, heat sesame oil over medium-high heat.
  2. Add the chicken and cook for 3 minutes or until lightly browned on all sides.
  3. Add carrots and cook for another 30 seconds
  4. Stir in 1/3 of the teriyaki sauce, saving the rest for drizzling.
  5. Add rice and stir in chicken broth.
  6. Bring to a boil. Then lower heat to medium-low and cover. Cook for an additional 12 minutes, stirring occasionally.
  7. Stir in broccoli, pineapple and sugar snap peas, then cover again and cook for an additional 5 minutes or until most of the broth is absorbed and rice is tender.
  8. Remove from heat and drizzle remaining teriyaki sauce.
  9. Garnish with green onion and sesame seeds. Serve. Enjoy!

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