4 servings
Fuel your fitness with this delicious Chicken Teriyaki Pineapple Bowl! Packed with lean protein and a sweet tropical twist, it’s a quick and satisfying meal, ready in under 20 minutes. Perfect for meal prep or a healthy lunch/dinner throughout the week!
Ingredients
Teriyaki Sauce:
-1/2 cup coconut aminos (160g)
-1 tsp toasted sesame oil
-2 tbsp lite (or sugar free) maple syrup
-1 tsp garlic powder
-1/4 tsp ground ginger
-1 tsp tapioca flour
-1 tsp water
Bowls:
-8 oz. can of diced pineapples *drained
-10 oz. frozen riced cauliflower
-1 bag basmati rice
-2 green onions *chopped
Garnish:
-chopped green onions
-toasted sesame seeds
-red pepper flakes
Instructions
For the chicken in air fryer:
1. Preheat air fryer
2. Dice the chicken into bite size pieces. Season with salt and pepper
3. Add the chicken in an even layer to the basket of the air fryer and cook at 190 degrees Celsius for 10 minutes until cooked through
For the chicken in a pan:
1. Dice the chicken into bite size pieces. Season with salt and pepper
2. Add to a hot pan over medium, covered with non-stick spray and cook until chicken is no longer pink. Remove from pan and make the sauce.
For the Teriyaki Sauce:
1. In a mason jar or small bowl, add all sauce ingredients except the tapioca flour and water. Shake well or whisk to combine.
2. Add the mixed sauce to a pan over medium heat on the stove.
3. While the sauce begins to simmer, add the tapioca flour and water to the pan and mix together well. Bring to a boil.
4. Whisk the sauce while it boils to thicken. Once the sauce has thickened, add the cooked chicken (use tongs so no juices go into the sauce).
Build your Chicken Teriyaki Bowls
1. Heat the cauliflower rice and basmati according to the package instructions. Combine in a bowl and add in the chopped green onions.
2. Build your bowl: 120 grams of rice blend, 120 grams of chicken with sauce, 35 grams of chopped pineapple. Add garnish of choice.
Enjoy!