Teriyaki Chicken Rice Bowls

These Teriyaki Chicken Rice Bowls are packed with sweet and spicy tropical-inspired teriyaki chicken, diced pineapple, shredded carrots, and creamy avocado. Filling, healthy, and so delicious.

Course Main Course

Cuisine Asian

Keyword huli huli chicken, teriyaki chicken, teriyaki chicken rice bowls, burrito bowls

Prep Time 10

Cook Time 40

Marinating time 15

Total Time 1 5

Servings bowls

Calories 464kcal

Author Nicole

Cost $15

Equipment

Mixing bowl
Large skillet or wok

Ingredients

2 cups cooked brown rice
1 1/4 lb chicken tenders, cut into bite-sized pieces
10 oz pineapple chunks in 100% juice
2 tsp brown sugar
1 tsp minced ginger
1 large garlic clove, grated
2 tsp ketchup
2 tbsp soy sauce
1/4 tsp fish sauce
1 tbsp sesame oil
1/2 cup chicken stock
2 tsp sriracha
1/2 cup diced red onion
2 green onions, sliced
2 avocados, sliced
1/4 cup chopped cilantro
3/4 cup shredded carrots
1/4 cup cashews, roughly chopped

Instructions

If you need to cook your rice, do so first.
Whisk 1/4 cup of the pineapple juice from the can, brown sugar, ginger, garlic, ketchup, soy sauce, and fish sauce together. Season the chicken with salt and pepper. Add to the marinade. Marinate for 10-15 minutes while the rice cooks.
Heat a large skillet or wok to a medium-high heat. Once the skillet is hot, add the chicken. (If needed, work in batches so you don't overcrowd the pan.) Stir-fry the chicken until brown and cooked through, about 3-4 minutes. If working in batches, repeat with remaining chicken. Once the chicken is cooked, add it all back to the pan and pour in the chicken stock. Use a spoon to pick up any brown bits at the bottom of the pan. Add the sriracha. Toss to combine. Season chicken with salt and pepper.
To assemble the bowls, spoon about 1/2 cup of rice into the bowl. Evenly divide chicken between bowls. Sprinkle the onions, pineapple, cilantro, and nuts on top. Fan out avocado on the side. Dig in!

Nutrition