This Pineapple Shrimp Teriyaki Bowl brings the perfect balance of sweet, savory, and a little kick of spice. With juicy shrimp, tender grilled chicken, and flavorful fried rice all served in a pineapple boat, it’s a satisfying and colorful dish that feels like takeout—but made at home with love and control over every ingredient. Ideal for weeknight dinners or make-ahead lunches, this bowl is as fun to eat as it is beautiful to serve!
Ingredients (Serves 4–5)
For the Grilled Chicken
- 1 lb boneless, skinless chicken thighs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp oil (olive or canola)
For the Grilled Shrimp
- 1 lb shrimp, peeled and deveined
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 tbsp oil
For the Fried Rice
- 3 cups cooked white rice (day-old rice works best)
- 2 eggs, beaten
- 1 cup frozen mixed vegetables
- 2 tbsp soy sauce (low-sodium preferred)
- 1 tbsp sesame oil (optional for flavor)
- 1 tsp garlic powder
- 1 tbsp oil for cooking
For the Teriyaki Sauce
- ½ cup store-bought or homemade teriyaki sauce
- ½ cup pineapple chunks (canned or fresh)
To Serve
- 2 whole pineapples, halved and cored
- Sliced green onions
- Sesame seeds
- Extra pineapple chunks (optional)
Instructions
1. Cook the Rice (If Needed)
If you haven’t pre-cooked your rice, cook 2 to 3 cups of rice according to the package instructions. For best results, spread the rice out on a tray to cool, or refrigerate it for at least 30 minutes before using. Day-old rice works best for fried rice because it holds its texture better.
2. Grill the Chicken & Shrimp
Season the chicken thighs with salt, pepper, paprika, garlic powder, and onion powder. Preheat a grill or grill pan over medium-high heat and lightly oil the grates. Grill the chicken for 4–5 minutes per side, or until fully cooked and nicely charred. Remove from grill, let rest, then dice into bite-sized pieces.
Next, toss the shrimp with Old Bay seasoning, garlic powder, black pepper, and oil. Grill for 2–3 minutes per side, until pink, slightly charred, and fully cooked. Set shrimp aside for topping.
3. Make the Fried Rice
In a clean pan or wok, heat 1 tbsp oil, then add the beaten eggs. Scramble quickly, then stir in the mixed vegetables, followed by the cooked rice. Add soy sauce, garlic powder, and sesame oil if using. Fold in the diced grilled chicken, teriyaki sauce, and pineapple chunks. Cook for an additional 3–4 minutes, stirring frequently until everything is hot and well combined.
4. Prepare the Pineapple Boats
Cut 2 whole pineapples in half lengthwise and carefully core out the center, creating a bowl shape. Dice the fruit and set aside for garnish or use in another recipe.
5. Assemble & Serve
Fill each pineapple boat with a generous scoop of chicken teriyaki fried rice. Top with grilled shrimp, and garnish with sliced green onions, sesame seeds, and extra pineapple chunks if desired.
Tips & Variations
- Make It Spicy: Add red pepper flakes or a drizzle of sriracha.
- Vegetarian Version: Skip the meat and use tofu or more veggies like bell peppers and broccoli.
This Pineapple Shrimp Teriyaki Bowl is a tropical twist on classic comfort food—bursting with color, flavor, and fun. Whether you’re serving it up for dinner or prepping meals for the week, it’s guaranteed to impress!
