After feeding picky kids for 17 years, here’s my best advice: make assembly type meals. Since this teriyaki chicken and rice isn’t cooked in one big skillet all mixed together I can accommodate the kid who doesn’t like pineapple, the kid who doesn’t like broccoli, and the kid who doesn’t like teriyaki sauce. And everyone is happy!
Teriyaki Chicken and Rice
It’s a sheet pan meal, too! I LOVE sheet pan meals! This Teriyaki Chicken meal is being added to my big arsenal of quick, weeknight meals that my kids love. I promise you’ll want to add this gem to your regular rotation!
Speaking of teriyaki sauce, you’re more than welcome to use any kind you like here.
I don’t love all the sugar and/or corn syrup in most teriyaki sauces. So… I made my own. It’s quick to throw together and since it’s honey-sweetened you can control the amount of sweetness!
Teriyaki Chicken Rice Bowl Ingredients
- Chicken breasts or thighs – boneless, skinless works best here. And yes it’s juicy!
- Pineapple – I chopped some fresh pineapple, but you can use canned if you want.
- Broccoli – About 2 crowns and chop it smaller than you would for a veg tray so it cooks quickly.
- Avocado oil – For roasting
- Sea Salt
- Soy Sauce – I use gluten free tamari, but you can also use coconut aminos if you’re avoiding soy altogether.
- Rice vinegar – unseasoned
- Sesame Oil
- Honey
- Garlic – fresh or granulated
- Ginger – fresh or ground
- Asian-style hot sauce – sriracha and sambal oelek are my favorites
- Steamed Rice – You can also use my Instant Pot Coconut Rice or Roasted Cauliflower Rice if you’re wanting this to be lower carb/grain free.
- Green onions and sesame seeds – for garnish. Totes optional.
How to make Teriyaki Chicken and Rice
- Cook the rice first!
- Roast the chicken on one pan and the broccoli + pineapple on another under your oven broiler, rotating pans halfway through.
- Cook all the sauce ingredients for about 10 minutes in a saucepan over medium high heat until reduced to about 3/4-1 cup.
- Assemble the bowls with rice, chicken, broccoli, and pineapple. With a drizzle of sauce and a sprinkle of green onions and sesame seeds.
Chicken Teriyaki Rice Bowl Variations
- Swap out the meat for chunks of pork loin or slices of steak.
- Use a different quick cooking vegetable in place of the broccoli, like chopped asparagus, shredded Brussels sprouts, snow peas, bell peppers, thinly sliced onions. Or a combination!
- Don’t want the pineapple? Replace it with more veg!
- Make it spicy! Add more hot sauce to the teriyaki sauce and add sliced jalapeños to the pan with the broccoli.
What to serve with Teriyaki Chicken and Rice
This meal is meant to stand on its own, but if you’re wanting to flesh it out, try adding one of these sides…
How to store leftover Chicken Teriyaki with Rice
Store any leftover in lidded containers, chilled, for up to 5 days. Store the teriyaki sauce separately.
Teriyaki Chicken Rice Bowl FAQs
In this particular recipe, it’s drizzle on afterward. I like doing this so I can control how much goes on. I don’t like teriyaki chicken that gets too… goopy. Feel free to mix it all together if you like!
It can be either thick or thin. Mine is rather thin, but you want it thicker you can add a little cornstarch when it’s not bubbling, but still hot.
More Easy Sheet Pan Recipes on Perry’s Plate
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Chicken Teriyaki with Rice
Teriyaki chicken sheet pan style! I love quick sheet pans for busy weeknights! You'll dig how easy this is to throw together. Use any kind of teriyaki/stir fry sauce you like or whip up my easy honey-sweetened version below.
Ingredients
For the bowls:
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 2 broccoli crowns, cut into 1-inch pieces (5-6 cups total)
- 1 1/2 cups fresh or canned pineapple, cut into 1/2-inch pieces
- 2 green onions, thinly sliced (optional)
- 5 cups freshly steamed rice (see note)
- 3 Tablespoons avocado oil, divided
- 1 Tablespoon soy sauce or tamari
For the sauce:
- 1/2 cup soy sauce or tamari
- 1/4 cup honey
- 2 Tablespoons rice vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon fresh ginger, minced or grated (or 1/2 tsp ground ginger)
- 1 Tablespoon fresh garlic, minced or grated (or 1/2 tsp garlic powder)
- 1/2 teaspoon sriracha or another Asian style hot sauce
Instructions
- Get your rice going first.
- Preheat your oven broiler to high and place one rack as high as you can and the other on the very bottom. Line a couple of large rimmed sheet pans with parchment or treat with nonstick spray.
- Put the ingredients for the sauce in a small saucepan. Bring to a boil and let it go for about 10 minutes until it's reduced to roughly 3/4-1 cup of sauce. Set aside.
- Meanwhile, put the chicken on one sheet pan. Drizzle with 1 Tablespoon avocado oil, 1 Tablespoon soy sauce, and a generous pinch of sea salt. Toss everything to coat the chicken well, and spread it out evenly.
- Put the broccoli and pineapple on the other pan. Drizzle with the remaining 2 Tablespoons of oil and a generous pinch of sea salt.
- Put the chicken on the top rack close to the heating element and the broccoli on the bottom. Cook for 5 minutes, then rotate the racks. Cook for another 5 minutes and check the chicken for doneness by cutting one of the larger chunks in half with a knife. If there's no pink inside, then remove the pan from the oven.
- Cook the broccoli and pineapple for another 2-3 minutes or until they're as toasty as you prefer.
- Assemble the bowls with a spoonful of rice, some chicken, broccoli, pineapple, a sprinkle of sliced green onions (sesame seeds and extra hot sauce if you prefer) and a drizzle of the warm teriyaki sauce!
Notes
- If you're avoiding soy, you can swap out the soy sauce for coconut aminos, but use 2/3 cup instead since it's not as strong as soy sauce.
- You could also use my Instant Pot Coconut Rice here (it's my favorite) or Roasted Cauliflower Rice as a grain-free option. Since the oven is occupied you could toss the cauliflower rice in a large skillet with some oil.
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