Chicken Teriyaki Bowls

These easy Chicken Teriyaki Bowls are made with chicken thighs, grilled pineapple, broccoli, rice, and a quick microwave teriyaki sauce. Ready in 30 minutes and perfect for busy weeknights.

Course Lunch, Main Course, Main Dish

Cuisine Asian, Chicken, Healthy

Keyword Chicken Teriyaki Bowls

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 493kcal

Author Chrissie

Equipment

Ingredients

oil spray

For the chicken:

6 large boneless skinless chicken thighs
2 teaspoons honey
6 garlic cloves or 1 teaspoon garlic powder
1 inch ginger or 1/4 teaspoon powdered ginger
2 tablespoons soy sauce
1 teaspoon rice vinegar

For the Teriyaki sauce:

2 tablespoons brown sugar
3 tablespoons low sodium soy sauce
1 teaspoon sesame seed oil
1/2 teaspoon rice vinegar
2 garlic cloves microplaned or finely minced
1/2 inch ginger microplaned or finely minced

For the pineapple:

2 cups pineapple chunks fresh or canned
1 tablespoon soy sauce

For the broccoli:

1 large head of broccoli about 10-12 ounces 300-350 grams yields approximately 4 cups of florets
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 teaspoons garlic powder

Instructions

For the chicken:

In a big bowl, mix the chicken with all the marinade ingredients and set to the side.

For the pineapple:

Season the pineapple chunks with the soy sauce and air fry along with the chicken.
Preheat your air fryer at 190℃ (380℉).
Air fry the chicken thighs and pineapple in one layer at 190℃ (380℉) for 7-10 minutes. You'll know your chicken thighs are done when the internal temperature reaches 74℃ (165℉)
When done, remove the chicken thighs from the air fryer to a plate and cover them with aluminum foil. Rest while you air fry the broccoli.

For the broccoli:

Season the broccoli florets with the oil, salt, pepper, and garlic powder.
Add 1/2 cup water at the bottom of your air fryer. If you don’t add the water, the broccoli will dry out and become brown and crispy. With the addition of the water, the florets will be bright green, moist in the middle, and slightly browned and crisp on top.
Air fry at 375℉ (190℃) for 5-8 minutes. Please keep in mind that the timing depends on your air fryer, how crowded your basket/tray is ,and how well done you prefer your broccoli.

For the teriyaki sauce:

Add all the sauce ingredients in a mason jar or bowl and shake or whisk to combine. Microwave for 30-second increments until the sauce is hot and has thickened.

For assembling the bowls:

In each bowl add 3/4 cup plain cooked rice, 1 and a half chicken thighs and about 1/2 cup of pineapple chunks.
Drizzle the teriyaki sauce on top, garnish with sesame seeds, and enjoy.

Notes

This recipe makes 4 meal prep lunches or dinners, or serves 4 people at one meal (with one and a half large chicken thighs per serving)

Storage Instructions

Store these bowls in an airtight container in the fridge for 3-5 days. Warm up in the microwave or a skillet when ready to eat.

Nutrition