Hawaiian Chicken Bowl With Glossy Teriyaki And Fresh Pineapple
A quick and satisfying meal that combines tender chicken, sweet pineapple, and vibrant vegetables, topped with a glossy teriyaki glaze.
Ingredients
For the Rice
- 2 cups Jasmine Rice fluffy and aromatic
- 3 cups Water to cook the rice
For the Chicken Bowl
- 1.5 lbs Chicken Breast, cut into 1-inch cubes tender and juicy
- 3/4 cup Teriyaki Glaze sweet and savory
- 2 tbsp Avocado Oil for cooking
- 1.5 cups Fresh Pineapple, cut into chunks sweet and juicy
- 1 large Red Bell Pepper, sliced into thin strips crunchy and sweet
- 1/4 small Red Onion, thinly slivered sharp flavor
- 1 tbsp Black Sesame Seeds, for garnish nutty touch
- 3 medium Green Scallions, finely chopped fresh and vibrant
Instructions
Preparation
- Rinse the jasmine rice under cold water until the water runs clear, then combine with water in a pot.
- Bring to a boil, then reduce heat, cover, and let simmer until the rice absorbs the water. Set aside to fluff later.
Cooking the Chicken
- Heat avocado oil in a skillet over medium-high heat until shimmering.
- Add the diced chicken breast without overcrowding the skillet, allowing it to cook undisturbed for a few minutes to develop dark brown char marks.
- Once well-browned, add teriyaki glaze and toss until chicken is evenly coated.
Serving
- Divide jasmine rice into bowls, topped with teriyaki-coated chicken, pineapple chunks, red bell pepper strips, and red onion slivers.
- Garnish generously with black sesame seeds and chopped green scallions.
Notes
Rinse rice thoroughly to prevent stickiness; sear the chicken without stirring too soon to enhance flavor. Use fresh ingredients for best results.