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Teriyaki Pineapple Chicken Rice Bowl

Teriyaki Pineapple Chicken Rice Bowl

Directions

Prep

10 min

Cook

25 min

Total

30-45 min

Ingredients

2 boneless skinless chicken breasts, cut into 1” cubes

1 cup uncooked long grain rice, washed

2 tbsp. sesame oil

1/3 cup shredded carrots

2 cups low sodium chicken broth

2 cups broccoli florets

1 1/2 cups sugar snap peas

1 cup chopped pineapple

1/2 cup Teriyaki Marinade & Sauce

1/4 cup green onion, chopped for garnish

2 tbsp. sesame seeds for garnish

  1. Step 1

    In a large skillet, heat sesame oil over medium-high heat.

  2. Step 2

    Add the chicken and cook for 3 minutes or until lightly browned on all sides.

  3. Step 3

    Add carrots and sauce for another 30 seconds.

  4. Step 4

    Stir in 1/3 of the Teriyaki Sauce, saving the rest for drizzling. Add rice and stir in chicken broth.

  5. Step 5

    Bring to a boil. Then lower heat to medium-low and cover. Cook for an additional 12 minutes, stirring occasionally.

  6. Step 6

    Stir in broccoli and sugar snap peas, cover pan and cook for an additional 5 minutes or until most of the broth is absorbed and rice is tender.

  7. Step 7

    Remove from heat and drizzle remaining Teriyaki Sauce. Garnish with green onion and sesame seeds. Serve and enjoy!

10 min Prep

25 min Cook

4 Servings

Ingredients

2 boneless skinless chicken breasts, cut into 1” cubes

1 cup uncooked long grain rice, washed

2 tbsp. sesame oil

1/3 cup shredded carrots

2 cups low sodium chicken broth

2 cups broccoli florets

1 1/2 cups sugar snap peas

1 cup chopped pineapple

1/2 cup Teriyaki Marinade & Sauce

1/4 cup green onion, chopped for garnish

2 tbsp. sesame seeds for garnish

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