20-Min Teriyaki Chicken & Rice Bowl
Sticky, glossy chicken thighs seared in a skillet with teriyaki sauce and fresh pineapple, served over steamed white rice. Sweet, savory, and done in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
comfortquickamericanchickencrispyjuicytenderweeknight
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- ¾ cup teriyaki sauce
- 1.5 cups pineapple, fresh or canned, cut into 1-inch chunks
- 2 cups white rice, cooked
Instructions
- 1
Heat 1 tablespoon oil in a large skillet over medium-high until shimmering.
- 2
Sear chicken 5 minutes per side without moving until golden brown.
- 3
Pour teriyaki sauce over chicken, add pineapple, and simmer 5 minutes.
- 4
Divide cooked rice between bowls and top with chicken, pineapple, and sauce.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- wooden spoon
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