Chicken Teriyaki Pineapple Bowls

by Barry Lewis



250ml cold water

Pinch salt

½ tsp chili flakes (optional, omit if you wish)

1tbsp butter

1tsp sugar

225g long grain rice, washed in cold water

1 large pineapple

250g reserved pineapple (from the large pineapple) chopped

Handful coriander, chopped

Teriyaki chicken

2 cloves garlic, finely chopped

100ml low salt soy sauce

100g honey

3tbsp rice wine vinegar

½ tsp ginger

750g boneless & skinless chicken thighs, chopped into chunks

2tsp olive / vegetable oil for frying

1tbsp sesame seeds

How to make a pineapple bowl teriyaki chicken! This is one of my favourite things in general – eating a food from an edible bowl that forms the final dish. Obviously we don’t want to see folks eating pineapple skins or anything crazy (although there are pineapple skin recipes) … we re-use the pineapple inside and cook it in with the rice and serve it back in the pineapple with a sweet, yet tangy, simple chicken teriyaki. The chicken could easily be replaced with more vegetables too if you are vegetarian. This was super delicious! Hope you enjoy it.

Chicken teriyaki pineapple boats

First slice the pineapple vertically, all the way through the leaves. And core out the pineapple leaving a 1-inch border all the way around. The core part in the middle is quite hard so you can take that out and remove it, slicing off any softer pieces of pineapple. Chop the pineapple into fine pieces, if you want you could have larger pieces for a garnish or with the chicken mix, but in the video recipe we don’t choose that option. Leave enough pineapple so that you have approx. 250g of chopped pineapple including the juice, I found best to keep this in a jug for the next step.

Add the 250g pineapple, with the pineapple juice to a saucepan, add in the water, butter, sugar, chilli flakes (if using!) and bring to a simmer over a gentle heat. Once it reaches a simmer, add in the white rice, and keep simmering, cooking the rice to package instructions – approximately 12-15 mins. Once it’s cooked remove from the heat to a bowl, leave to stand.

To make the teriyaki add the honey, soy sauce, garlic, vinegar and ginger to a bowl with the chopped chicken, stir to coat and cover with cling film, leaving in the fridge for 30 mins. Ideally if you can leave this to marinade overnight it will be even better.

Warm up a frying pan with the olive oil, once warmed add the chicken, lifting it out of the marinade for the moment with a slotted spoon to keep the pan from being to wet. Cook the chicken stirring constantly for at least 15 minutes or until browned all over. Make sure the chicken is cooked by taking out a piece of it and slicing through the middle, then add in the marinade once happy and cook over a medium flame until it thickens as it warms up. Coating the chicken in the thickened sauce until glossy.

Serve the rice and teriyaki in the hollowed out pineapple with some sesame seeds and chopped coriander sprinkled over the chicken and rice sections.