Description
A vibrant and flavorful bowl featuring grilled chicken, sweet caramelized pineapple, and colorful vegetables, all mingled with jasmine rice and teriyaki sauce.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 pound boneless, skinless chicken thighs
- ½ tablespoon olive oil
- 1 bell pepper, diced
- 1 small onion, sliced
- 1 cup fresh pineapple chunks
- ½ cup teriyaki sauce
- Chopped green onions for garnish
- Sesame seeds for garnish (optional)
Instructions
- Cook the jasmine rice: Start by pouring 2 cups of jasmine rice into a pot with 4 cups of water. Bring it to a boil, then reduce the heat, cover, and let it simmer for about 15-20 minutes until fluffy.
- Prepare the chicken: Slice the chicken thighs into bite-sized pieces, seasoning them generously with salt and pepper.
- Heat the skillet: In a large skillet over medium heat, add ½ tablespoon of olive oil. Allow the oil to shimmer before adding the chicken.
- Cook the chicken: Add the seasoned chicken to the skillet, cooking for 6-8 minutes until golden brown and cooked through.
- Add vegetables: Toss in the sliced onion and diced bell pepper, sautéing for another 3-4 minutes.
- Incorporate pineapple and teriyaki sauce: Add 1 cup of pineapple chunks and ½ cup of teriyaki sauce. Stir gently and heat through for about 2-3 minutes.
- Assemble your bowl: Layer the fluffy cooked jasmine rice at the base of a serving bowl. Spoon the chicken mixture generously over the rice.
- Garnish and serve: Top with chopped green onions and a dusting of sesame seeds.
Notes
For added flavor, marinate the chicken in teriyaki sauce before cooking. You can substitute with brown rice or cauliflower rice for variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg