Pineapple Teriyaki Chicken Rice Bowl
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Ingredients
- 600 g boneless chicken thighs, diced
- 4 tbsp teriyaki sauce
- 225 g tinned pineapple chunks in juice
- 300 g long-grain white rice
- 1 red pepper, sliced
- 2 spring onions, sliced
- 1 tbsp sesame seeds
Nutrition (per serving)
- Calories
- 563 kcal
- Protein
- 35 g
- Carbohydrate
- 72.8 g
- of which sugars
- 12.4 g
- Fat
- 14.1 g
- of which saturates
- 3.9 g
- Fibre
- 2.8 g
- Salt
- 1.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chicken in a little oil for 6-7 minutes until no pink remains.
- 2
Add the red pepper and cook for 4-5 minutes.
- 3
Stir in the teriyaki sauce and drained pineapple chunks, and simmer for 3-4 minutes until glossy.
- 4
Cook the rice.
- 5
Serve the chicken over the rice, scattered with the spring onions and sesame seeds.
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