Chicken Teriyaki Pineapple Vegetable Bowl

Fresh pineapple and juicy rotisserie chicken breast with fresh vegetables and a steaming cup of rice make this Chicken Teriyaki Pineapple Vegetable Bowl a healthy and delicious meal.  


2 tablespoons real butter
1 cup sliced red onion
1 cup sliced red bell pepper
1 cup sliced button mushrooms
1 cup fresh pineapple chunks cut into bit-sized pieces.
2 tablespoons teriyaki sauce
1 tablespoon pineapple juice (reserved from cut pineapple)
2 rotisserie chicken breast, bone and skin removed and slice about a 1/2 inch thick. 
2 cups cooked brown rice (or white)
optional: crushed red pepper
optional garnishes, half lemon, chow mein noddles, cilantro leaves


  1. In a large skillet, 14inches at least, add butter to the pan and turn the heat to medium-high. 
  2. When butter melts, add onion, bell pepper and mushrooms. 
  3. Cook for three minutes, then add pineapple chunks and teriyaki sauce.
  4. When pineapple browns on the edges scoot the vegetable and pineapple to the side and add the chicken slices and the reserved pineapple juice. The teriyaki will still flavor the chicken in the pan, but add another teaspoon if desired and a half teaspoon of crushed red pepper. 
  5. Once chicken is heated through, assemble your rice into your bowls. Arrange the vegetables, pineapple and chicken.  Garnish with a half lemon for additional flavor option. 
  6. Other garnishes: Cilantro and Chow mein noodles and half lemon for squeezing.
  7. Serve immediately. 
  8. Serves 2 large portions or 4 smaller portions


Add veggies the kids love, mini corn in a can, sliced thin bit-sized carrots, broccoli, and water chestnuts. 

Keywords: teriyaki, chicken, pineapple, 30-minute meal, quick meal