Chicken Teriyaki Pineapple Bowl

A close up shot of Pineapple Teriyaki Chicken Bowls.

Print Recipe

Savory and sweet make for an absolutely sensational flavor combination in this pineapple, chicken, and rice bowl.

Prep Time20

Total Time20

Course: Main Course

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

2 cups rice
2 pounds Teriyaki Chicken cut into ½-1 inch pieces, (the teriyaki chicken can also be made simply by tossing cooked chicken with store-bought sauce)
2 cups fresh pineapple cut into ½-1 inch pieces
2 cups green cabbage or romaine lettuce shredded and roughly chopped
1 cup fresh tomatoes diced small
4 green onions sliced thin
1 cup shredded mozzarella or Monterrey jack cheese
Teriyaki Sauce for serving
fresh cilantro chopped small, for serving

Instructions

Scoop the rice into bowls and layer with chicken, pineapple, lettuce, tomatoes, green onions, and a sprinkling of cheese. Drizzle with additional teriyaki sauce, if desired. Sprinkle with cilantro.

Notes

Adjust the ingredient amounts as desired. The above ingredient amounts are approximately what we use when making tacos. Love pineapple more than anything else? Just add more. For bowls, we typically start with a generous handful of lettuce and increase all of the toppings.

Nutrition