Teriyaki Chicken Pineapple Rice Bowls

Ingredients

• 450 g chicken breast, cut into bite-sized pieces
• 300 g rice
• 15 ml oil
• 70 g diced pineapple
• 70 g sliced red bell pepper
• 60 ml teriyaki sauce
• 70 g shredded cucumber
• 3 g sliced green onions
• salt
• black pepper

Method

1. Step 1

   Cook 300 g rice according to the package directions and keep it warm.

2. Step 2

   Season 450 g chicken breast, cut into bite-sized pieces, with salt and black pepper.

3. Step 3

   Heat 15 ml oil in a skillet over medium-high heat and cook the chicken for 5 to 6 minutes until browned and cooked through.

4. Step 4

   Add 70 g diced pineapple and 70 g sliced red bell pepper and cook for 2 minutes.

5. Step 5

   Stir in 60 ml teriyaki sauce and cook for 1 minute until the pan ingredients are glossy.

6. Step 6

   Divide the rice between bowls and top it with the chicken mixture and 70 g shredded cucumber.

7. Step 7

   Finish with 3 g sliced green onions and serve right away.