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.
Recipe Tips
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.
Chicken Teriyaki Pineapple Bowls
Ingredients
- 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
Instructions
- 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.