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Pineapple Chicken teriyaki Buddha bowl recipe

Pineapple Teriyaki Chicken Buddha Bowl Recipe

Use canned pineapple to brighten up this easy teriyaki chicken Buddha Bowl served over noodles!
Let's clean out your refrigerator and use leftovers:
GRAINS: rice, quinoa, Asian noodles or pasta
VEG: Any leftover roasted veggies hanging out in the refrig? Or cut up whatever salad ingredients you have on hand. Use the veg raw or cooked.
PROTEIN: We'll show you how to make the Pineapple Teriyaki Chicken, but feel free to use already-cooked shrimp, slice up that grilled steak or chicken from last night.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 573 kcal

Ingredients
  

For the SAUCE:

  • 1 8-ounce can crushed pineapple
  • 3 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons rice vinegar or apple cider vinegar
  • 1 teaspoon grated fresh ginger use microplane grater
  • 2 cloves garlic finely minced
  • 2 tsp sesame seeds
  • 1/4 cup water

For the CHICKEN:

  • 1 ½ lbs boneless skinless chicken breasts Thinly sliced
  • 1 tbsp cornstarch (optional)
  • 2 tbsps cooking oil divided (use half for veggies)

For the GRAINS/VEG

  • 4 cups noodles or pasta cooked according to package instructions
  • 3 cups broccoli florets
  • 1 clove garlic finely minced
  • 1/2 tsp red chili flakes (optional)
  • 1 cup julienned carrots
  • 1/2 cup cooked edamame

For the CRUNCH:

  • 4 tablespoons toasted seeds or nuts flax seeds or pumpkin seeds

Instructions
 

  • In a mason jar, add all of the sauce ingredients. Cover with lid securely, and shake. Pour half the teriyaki sauce in a large bowl and reserve the other half. Add the sliced chicken breasts and the cornstarch to the bowl, and stir to coat. Refrigerate for 30 minutes or up to overnight.
  • Cook the noodles according to package instructions.
  • For the vegetables, you can eat them raw or just saute lightly. Steam the broccoli in a covered large saute pan with a 1/4 cup water for 2 minutes, until the broccoli is bright green. Push the broccoli to the outer edge of the pan. In the middle of pan, add in 1 tbsp cooking oil, minced garlic, and red chili flakes. Cook for a few seconds. Add in the julienned carrots. Give everything a good toss. Cook for 2 minutes, until carrots softened and broccoli tender. Season with salt - or pour in just a little bit of the Pineapple Teriyaki sauce to mix in.
  • Let's cook the chicken: Heat the large saute pan over high heat. Add in the remaining 1 tbsp cooking oil. When hot, add in the chicken and cook for 5 minutes, or until the chicken is cooked through.
  • To assemble the Buddha bowls, divide the noodles, vegetables and chicken to the bowl. Add in the cooked edamame. Drizzle on some Pineapple Teriyaki sauce and top with seeds.

Nutrition

Calories: 573kcalCarbohydrates: 52gProtein: 50gFat: 18gSaturated Fat: 2gCholesterol: 109mgSodium: 651mgPotassium: 1143mgFiber: 7gSugar: 4gVitamin A: 5896IUVitamin C: 67mgCalcium: 162mgIron: 5mg
Keyword buddha bowl, buddhabowl
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