Chicken Teriyaki Pineapple Bowls
These chicken teriyaki pineapple rice bowls are served in pineapple shells for a delicious dish with an impressive presentation.
This post is sponsored by and created in partnership with Crazy Cuizine.
I have been taste testing my way through the Crazy Cuizine line of products. I’ve made Mandarin Orange Chicken Quesadillas and, recently, I tried their Teriyaki Chicken. The package includes fully cooked grilled pieces of chicken and teriyaki sauce.
I thought this would be a great base for my chicken teriyaki pineapple bowls. The package also comes with a lot of sauce, so I was able to add vegetables and pineapples to my chicken teriyaki as well.
I also really wanted to incorporate the pineapple flavor throughout, so the cooked rice is mixed with a little bit of pineapple juice and I also added pineapple juice to the teriyaki sauce.
One of my husband’s favorite dishes is chicken teriyaki so he was so excited when I made him these chicken teriyaki pineapple bowls.
I really love how the dish looks inside the pineapple shells. They remind me of Hawaii. With it being pineapple season right now, I definitely plan on making these again soon and serving them at a party later this summer.
I added bell peppers to my bowls but feel free to use other vegetables. You can also an additional 1 cup of vegetables because I still had plenty of sauce leftover. This will also mean more filling for each of your four bowls.
- 2 ripe pineapples
- 4 cups cooked rice
- 1 (20 oz) package Crazy Cuizine Teriyaki Chicken
- 1 tbsp canola oil
- 2 green bell peppers cut into bite-sized cubes
- 6 tbsp pineapple juice divided
- 2 cups pineapple cubes
- 4 tsp sesame seeds
- 2 scallions thinly sliced
All images and content are © Kirbie's Cravings.
Slice pineapples in half, lengthwise, to create pineapple bowls. Carve out pineapple flesh from shells by running a sharp knife around the edge of the shell, leaving enough room to keep the shell intact. Make a few more cuts into the middle of the flesh, so that you can scoop out large chunks of pineapple flesh.
Reserve 6 tbsp pineapple juice and 2 cups of pineapple flesh and cut into small bite-sized cubes. You can save any remaining pineapple for another recipe.
Add oil to a large skillet and bring to medium high heat. Add in chicken and cook until chicken is heated through and golden brown.
Reduce heat to medium. Pour in sauce. Mix in 2 tbsp of pineapple juice. Add in bell peppers.
Toss chicken and bell peppers in sauce and cook until sauce is heated and bell peppers are cooked. Stir in pineapple chunks.
Add remaining pineapple juice to cooked rice, stirring the rice until it absorbs the juice. Add 1 cup of cooked rice to each pineapple shell bowl. Divide teriyaki chicken evenly between the two bowls. Garnish with sesame seeds and scallions.