Teriyaki Chicken Rice Bowl

Teriyaki Chicken Rice Bowl

with pineapple, cucumber and savoury, steamy sesame rice.

Who else wants a Teriyaki Chicken Rice Bowl for dinner? What about if we pile it on top of steaming hot and super tasty sesame rice? And then we’ll top it with juicy sweet pineapple and crispy crunchy cucumber? And did I mention that it is stupid easy to make? There we go… now you’re in.

I make “bowl dinners” all the time for a whole bunch of reasons… they are almost guaranteed to completely eliminate the whining and complaining portion of the dinner experience because everyone assembles their own bowl and so if they don’t like what they’re eating they have nobody to complain to but themselves. Mom win #1. I also love how once my bowl is assembled exactly how I like it I can eat it bowl-on-lap-with-one-fork-in-front-of-tv-style without worry about tipping my plate, having to use a knife, etc. It’s easy eating and sometimes we need that. Mom win #2.

Teriyaki Chicken Rice Bowls

This here Chicken Teriyaki is so easy and so good you’ll regret every time you sat in the mall food court and paid $14 for a teensy little portion of chicken on top of some sad, plain rice with wilty overcooked veggies. This chicken is exactly what you want your takeout Teriyaki Chicken to be except that it’s even better.

You may think that homemade teriyaki sauce is complex and time consuming, but I’m here to tell you that it is SO easy to make. I’m also here to tell you that the key ingredient to making it the best it can be is Mirin. Buy Mirin. Use Mirin. It is the magic boozy (but not too boozy) elixir that takes so many dishes from meh to umami heaven.

Teriyaki Chicken Rice Bowl with Pineapple

Teriyaki Chicken Rice Bowls

Teriyaki Chicken Rice Bowl

Easy and delicious Teriyaki Chicken piled on top of steaming hot sesame rice with sweet pineapple and crisp cucumbers.
5 from 1 vote
Total Time 30 minutes
Course Main Course
Cuisine American


For the Chicken:

  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 2 Tbsp dark brown sugar
  • 1-2 tsp grated ginger
  • 1 tsp sesame oil
  • 1 Tbsp cornstarch
  • 2 Tbsp oil
  • 1 1/2 lbs boneless skinless chicken thighs

For the Rice:

  • 1 1/2 cups white rice
  • 1/2 tsp salt
  • 2 tsp toasted sesame oil
  • 1 tsp toasted sesame seeds

For Serving:

  • 2 cups fresh pineapple cut into 1/2” pieces
  • 2 cups cucumber cut into 1/2” pieces
  • sliced scallions for serving


  • In a medium bowl combine the mirin, soy sauce, sugar, ginger, sesame oil and cornstarch. Whisk well.
  • Cut the chicken thighs into bite size pieces and mix them into your sauce to marinate while you prepare the rice.
  • Cook your rice according to package directions and along with the water add in the salt, sesame oil and sesame seeds.
  • While the rice cooks, heat a large, heavy skillet (I use a 12” cast iron) over medium high heat and add in the oil. When it’s hot, remove the chicken from the sauce, allowing excess to drip back into the bowl and carefully place the chicken in a single layer in your pan. Let it cook, undisturbed for 2-3 minutes so the bottom caramelizes.
  • Give the chicken a stir. Let it caramelize for 2-3 more minutes then pour in the reserved sauce.
  • Let the chicken bubble and simmer in the sauce for another 2-3 minutes until slightly thickened and the chicken is cooked through.
  • Pile the rice into serving bowls and top with the chicken, pineapple and cucumbers. Add extra sauce, as desired and top with sliced scallions.
Keyword Teriyaki Chicken Rice Bowl
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Skillet Teriyaki Chicken

Teriyaki Chicken Rice Bowl Recipe ingredients, tips, substitutions:

Chicken – I don’t want to get into a big debate here but I am going to tell you that boneless skinless chicken thighs are what you want to use here. Boneless skinless breasts will work, obviously, but they will not be as good. One more time… they will not be as good. The thighs are so much less likely to dry out and they have that little extra fat that equals what now? That’s right. Flavour. Fat = Flavour.

Soy Sauce – the regular stuff.

Brown Sugar – this is the place to use dark brown sugar. Rich and more strongly flavoured than the light stuff, it helps contribute to the depth of the sauce.

Mirin – we talked about this above, but if you got impatient and missed that discussion the takeaway is that Mirin is a awesome.

Sesame Oil – I always use Toasted Sesame Oil. Because it tastes better.

Teriyaki Chicken Rice Bowl Recipe Variations:

Spicy Version – toss the pineapple and cucumber with Sriracha Seasoning, which is pretty readily available in a number of brands these days.

Noodle Bowl Version – instead of rice use your favourite noodles as a base, just toss the cooked noodles with sesame oil, salt and toasted sesame seeds before adding the chicken and toppings. Udon noodles are a super yummy choice.

Stir Fry Version – omit the pineapple and cucumbers and make a stir fry of mixed veggies (I like cabbage, celery, onion, water chestnuts and carrots) to top the rice with.

Teriyaki Chicken Rice Bowl

Teriyaki Chicken Rice Bowl recipe, how to make it…

Rice bowls generally consist of several smaller elements that combine together beautifully in the end. Some can be made in advance to make your life easier and make this a perfect and easy weeknight dinner. In the instance of this Teriyaki Chicken Rice Bowl you can combine the chicken with the marinade early in the day and refrigerate until dinner time… chop and prep the pineapple, cucumbers and scallions and keep in containers in the fridge… add the rice and add-ins (except the water) to a pot or rice cooker until dinner time.

When the hangries hit the fam just get the rice going on the stovetop and cook the chicken. You’ll want to remove the chicken from the marinade, allowing any excess to drip off into the bowl and then carefully (!) lay the chicken in hot oil in the hot skillet – see how many times I said hot? It’s hot. Be CAREFUL. Spread the chicken into an even layer and let it sit. Don’t mess with it. Let the bottom side get darkly caramelized. Then give it a good mix up so the top becomes the bottom. Spread it out and leave it again. You want some deep, dark bits to develop.

Then you’ll pour in the remaining marinade and let it bubble and simmer for several minutes until it’s thickened and glossy.

Now add the hot rice to your serving bowls, top with the chicken and then the pineapple and cucumber. Add more sauce as desired and sprinkle with sliced green onion.

Teriyaki Chicken Rice Bowl with Pineapple and Sesame Rice

looking for more super delicious easy chicken for dinner recipes? try these…

Let me know what you think in the comments below!

One Comment

  1. MediaVine MediaVine

    5 stars

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