Chicken Teriyaki Hawaiian Bowls

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Makes 2 servings

Estimated total time: 20 minutes


  • 1 large pineapple
  • 1 tablespoon canola oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • ¾ cup soy sauce
  • ¼ cup packed brown sugar
  • ¼ cup honey
  • 3 tablespoons sesame seeds
  • 2 cups cooked white rice, divided


  1. Cut pineapple in half, lengthwise. Use a spoon to scoop out the flesh of each half, leaving about a half-inch on the sides to make sure the pineapple boats are sturdy.
  2. Discard the flesh or set it aside to eat later, and drain any juices.
  3. Heat the oil in a large skillet over high heat. Add the chicken thighs and cook, stirring occasionally, 2 minutes. Add soy sauce, brown sugar, and honey, and stir to combine.
  4. Bring the mixture to a boil, then turn the heat down to medium-low and cook, stirring occasionally, until the sauce is thick and the chicken is cooked through, 8 to 12 minutes.
  5. Add the sesame seeds and stir to combine, then remove the pan from the heat.
  6. Scoop a cup of rice into each of the pineapple boats, then divide the teriyaki chicken among the boats and serve.

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