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- 2 chicken breasts, sliced into strips - 1 cup jasmine rice - 1 cup coconut milk - 1/2 cup teriyaki sauce - 1 cup pineapple chunks (fresh or canned) - 1 red bell pepper, sliced - 1 carrot, julienned - 1/2 cup snap peas The main ingredients create a tasty and colorful meal. The chicken breasts provide protein. The jasmine rice adds a soft base. Coconut milk gives a creamy texture. Pineapple adds sweetness, while the bell pepper, carrot, and snap peas bring crunch. - 2 green onions, chopped - 2 tablespoons sesame seeds - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro for garnish (optional) Seasoning makes the dish pop. Green onions and sesame seeds add flavor and crunch. Olive oil helps cook the chicken well. Salt and pepper balance the taste. Fresh cilantro gives a fresh finish. Consider adding: - A dash of chili flakes for heat - Lime juice for brightness - Cashews for extra crunch These optional items can enhance the flavor. Chili flakes bring spice. Lime juice adds zest. Cashews provide a nutty crunch. You can mix and match to suit your taste. {{ingredient_image_1}} To make the rice, first rinse the jasmine rice. Rinse it under cold water until the water runs clear. This step helps remove excess starch. In a pot, combine the rinsed rice and one cup of coconut milk. Bring this mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Cook the rice for 15 to 20 minutes, or until it becomes fluffy and fully cooked. The coconut milk adds a rich flavor that pairs well with the other ingredients. While the rice cooks, heat up olive oil in a large skillet over medium heat. Add the sliced chicken strips to the skillet. Season the chicken with salt and pepper for taste. Cook the chicken for about 5 to 7 minutes. You want it to turn golden brown and be fully cooked. Once the chicken is done, pour the teriyaki sauce over it. Toss the chicken to coat it well in the sauce. Let it simmer for 2 to 3 minutes. This allows the sauce to heat through and add a sweet and savory flavor. Next, add the sliced red bell pepper, julienned carrot, and snap peas to the same skillet. Stir-fry the vegetables for about 3 to 4 minutes. You want them tender but still crisp. This keeps a nice texture in the dish. After the vegetables are ready, add the pineapple chunks to the skillet. Stir everything together to combine well. Now, you are ready to assemble your rice bowl. Place a scoop of coconut jasmine rice at the bottom of each bowl. Top it with the teriyaki chicken and sautéed vegetables. For a beautiful finish, garnish with chopped green onions, sesame seeds, and fresh cilantro if desired. To make fluffy jasmine rice, rinse it well. Rinse the rice under cold water until it runs clear. This removes extra starch. Next, use coconut milk instead of plain water. It adds a rich flavor. Combine the rinsed rice and coconut milk in a pot. Bring it to a boil, then lower the heat. Cover and let it simmer for 15-20 minutes. Do not lift the lid while it cooks. After cooking, let it sit for a few minutes. This helps the rice become fluffy. For juicy chicken strips, slice the chicken breasts evenly. Thin strips cook faster and stay tender. Heat olive oil in a large skillet over medium heat. Add the chicken strips and season with salt and pepper. Cook for about 5-7 minutes. Look for a golden-brown color to know they're ready. Pour teriyaki sauce over the cooked chicken. Toss to coat well. Let it simmer for a couple of minutes to heat the sauce. This creates a delicious glaze. To make your rice bowl look great, layer the ingredients. Start with a scoop of coconut jasmine rice. Use a ring mold to shape the rice neatly. This adds height and interest. Next, pile the teriyaki chicken and vegetables on top. Arrange the colorful veggies for a vibrant look. Finally, sprinkle sesame seeds and chopped green onions. Add fresh cilantro for a pop of green. A visually appealing dish makes meals more fun! Pro Tips Marinate the Chicken: For even more flavor, marinate the chicken strips in teriyaki sauce for at least 30 minutes before cooking. This allows the flavors to penetrate the meat. Use Fresh Ingredients: Opt for fresh pineapple and vegetables whenever possible, as they add brightness and enhance the overall taste of the dish. Adjust the Sweetness: If you prefer a less sweet dish, reduce the amount of teriyaki sauce or choose a low-sugar version to balance the flavors. Garnish Generously: Don't skip the garnishes! Fresh cilantro, green onions, and sesame seeds add not only flavor but also a beautiful presentation to your rice bowls. {{image_2}} To make a vegetarian version, swap chicken for tofu or tempeh. Both options soak up flavors well. Use firm tofu and press it to remove excess water. Cut it into cubes and pan-fry until golden. This gives a nice texture. For a deeper flavor, marinate the tofu in teriyaki sauce before cooking. If you prefer a different protein, consider shrimp or salmon. Both pair nicely with the teriyaki sauce. For shrimp, cook them until they turn pink and opaque. For salmon, pan-sear it skin-side down for crispy skin. Both options keep the tropical vibe while adding variety. You can easily switch some tropical ingredients. Instead of pineapple, use mango for a sweeter touch. If you can’t find snap peas, try green beans or bell pepper strips. Coconut milk can be replaced with almond milk for a lighter taste. These changes will keep your rice bowl fresh and exciting. To keep your Tropical Teriyaki Chicken Rice Bowl fresh, store leftovers in an airtight container. Let the dish cool completely before sealing it. This helps prevent moisture buildup. The bowl can last in the fridge for up to three days. Make sure to label the container with the date. This way, you’ll know when to use it. When you’re ready to eat your leftovers, reheat them on the stove for the best flavor. Place the rice bowl in a skillet over medium heat. Add a splash of water or coconut milk to keep it moist. Stir occasionally until everything is heated through. This should take about 5 to 7 minutes. You can also use the microwave. Place the bowl in a microwave-safe dish, cover it, and heat for 1-2 minutes. Stir halfway to ensure even heating. If you want to save some for later, freezing works great. First, let the rice bowl cool completely. Then, divide it into single servings and place them in freezer-safe bags or containers. Squeeze out air to prevent freezer burn. The rice bowl can be frozen for up to three months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating. The best rice for this dish is jasmine rice. It has a soft and fluffy texture. Jasmine rice also absorbs flavors well, making it perfect for this tropical meal. You’ll love how it pairs with the rich coconut milk. Yes, you can use store-bought teriyaki sauce. It saves time and still tastes great. Look for a sauce with real ingredients for the best flavor. Homemade sauces can be fun, but store-bought is quick and easy. To add spice, try adding red pepper flakes or sriracha. You can also use spicy teriyaki sauce if you like. Don’t forget to taste as you go. Adjust the heat to your liking for a perfect kick! This article covered how to make a Tropical Teriyaki Chicken Rice Bowl. We looked at key ingredients, cooking methods, and tips for the best results. I shared simple ways to adapt the dish for different diets. Remember, using coconut milk makes the rice creamy and delicious. With great garnishes, you’ll wow everyone. Follow the storage tips to keep leftovers tasty. Enjoy your cooking adventure and make this bowl your own!

Tropical Teriyaki Chicken Rice Bowl

A delicious and colorful rice bowl featuring teriyaki chicken, fresh vegetables, and coconut jasmine rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces chicken breasts, sliced into strips
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 0.5 cup teriyaki sauce
  • 1 cup pineapple chunks (fresh or canned)
  • 1 piece red bell pepper, sliced
  • 1 piece carrot, julienned
  • 0.5 cup snap peas
  • 2 tablespoons sesame seeds
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • optional fresh cilantro for garnish

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice and coconut milk, bringing it to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is fluffy and fully cooked.
  • While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the sliced chicken strips, season with salt and pepper, and cook for about 5-7 minutes until they are golden brown and cooked through.
  • Pour the teriyaki sauce over the cooked chicken and toss to coat. Let it simmer for an additional 2-3 minutes to heat the sauce through.
  • In the same skillet, add the sliced red bell pepper, julienned carrot, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
  • Add the pineapple chunks to the skillet and stir everything together to combine well.
  • To assemble the bowls, place a generous scoop of coconut jasmine rice at the bottom of each serving bowl. Top it with the teriyaki chicken and sautéed vegetables.
  • Garnish with chopped green onions, sesame seeds, and fresh cilantro if desired.

Notes

Serve the rice bowl with the colorful ingredients layered for a visually appealing dish. You can use a ring mold to shape the rice neatly and pile the other ingredients on top.
Keyword chicken, rice bowl, teriyaki, tropical