Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup teriyaki sauce
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 cup pineapple chunks, fresh or canned
- 1/2 cup cooked rice
- 1/4 cup chopped green onions
- 1/4 cup sesame seeds
Instructions
- Step 1: In a medium bowl, whisk together teriyaki sauce, soy sauce, brown sugar, cornstarch, and rice vinegar. Add the chicken cubes and toss to coat completely. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Step 2: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
- Step 3: Add the pineapple chunks to the skillet and cook for another 2-3 minutes, until heated through.
- Step 4: Serve the chicken and pineapple mixture over cooked rice.
- Step 5: Garnish with chopped green onions and sesame seeds.
Notes
- Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated chicken, microwave uncovered in 30-second intervals, stirring until heated through to prevent dryness.
- Elevate your bowl by adding a sprinkle of toasted slivered almonds or a drizzle of sriracha for extra crunch and flavor.
- To intensify the teriyaki flavor, lightly toast the sesame seeds before garnishing for a deeper, nuttier aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American