Chicken Spicy Hawaiian Teriyaki Rice Bowl
Indulge in the irresistible flavors of this Chicken Spicy Hawaiian Teriyaki Rice Bowl, a perfect fusion of sweet, savory, and spicy elements! Tender bites of juicy chicken thighs are coated in a rich teriyaki sauce made with soy sauce, pineapple juice, brown sugar, and a kick of sriracha, creating the ultimate balance of tang and heat. Tossed with vibrant pineapple chunks and served atop fluffy white rice, this dish is both comforting and exotic. Topped with fresh green onions and sesame seeds, this quick and easy recipe comes together in just 45 minutes, making it an ideal weeknight dinner that feels like a tropical getaway. Perfect for fans of bold flavors, this bowl of goodness will transport your taste buds to paradise!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces chicken thighs, boneless and skinless
- 0.5 cup soy sauce
- 0.25 cup pineapple juice
- 0.25 cup brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon sriracha
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 cup pineapple chunks
- 4 cups white rice, cooked
- 2 stalks green onions, chopped
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon vegetable oil
Instructions
Prepare the teriyaki sauce by whisking together soy sauce, pineapple juice, brown sugar, sesame oil, garlic, ginger, and sriracha in a bowl. Set aside.
In a small bowl, mix the cornstarch and water to create a slurry. Set aside.
Heat vegetable oil in a large skillet over medium-high heat. Cut the chicken thighs into bite-sized pieces and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, pour in the prepared teriyaki sauce and bring it to a simmer over medium heat. Gradually whisk in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens.
Add the cooked chicken back into the skillet, stirring to coat it evenly in the sauce. Add the pineapple chunks and stir gently to combine. Cook for another 2-3 minutes to heat the pineapple through.
To assemble the rice bowls, divide the cooked white rice evenly among 4 bowls. Top each bowl with the teriyaki chicken and pineapple mixture.
Garnish with chopped green onions and sesame seeds, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1312 mg | 57% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 24.0 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 537 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
