Description
Sweet, savory, and perfectly reheatable—these rice bowls bring island flavor to your everyday routine. Glazed teriyaki chicken meets juicy grilled pineapple, crisp snap peas, and fluffy rice, all finished with a sprinkle of sesame seeds. It’s the kind of feel-good fuel that tastes even better the next day.
Ingredients
2 chicken breasts, sliced
½ cup teriyaki sauce (low-sugar if desired)
2 cups cooked jasmine or brown rice
1 cup snap peas
1 cup pineapple chunks (grilled or fresh)
1 tsp sesame oil
1 tsp sesame seeds
Salt & pepper to taste
Instructions
In a skillet, cook chicken slices in sesame oil until golden. Add teriyaki sauce and simmer until sticky and glazed.
Steam or sauté snap peas with a pinch of salt until bright and tender.
Lightly grill or pan-sear pineapple chunks for caramelized edges (optional but delicious).
Assemble bowls with rice, teriyaki chicken, snap peas, and pineapple.
Sprinkle with sesame seeds and store in containers for the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 480/serving
- Sugar: 10g/serving
- Fat: 12g/serving
- Carbohydrates: 52g/serving
- Protein: 35g/serving