Vegan Teriyaki Chicken Pineapple Bowls

Is anyone else obsessed with the food recipe videos on Facebook? No…just us? We know you are too! While scrolling our Facebook newsfeed, we saw a really cool recipe for teriyaki chicken pineapple bowls. We got excited – because who doesn’t want to eat from a bowl made out of a pineapple half.

We decided to make vegan teriyaki chicken pineapple bowls recipe with a couple of healthier, meatless options. Not only was this tasty, but the presentation is everything. Here’s our recipe variation:

What You’ll Need

• 1 whole fresh pineapple
• 1 bag of vegan chicken substitute, without breading (we used Beyond Meat)
• 4 cups fresh broccoli florets
• ¼ cup vegetable broth
• ¼ cup teriyaki sauce, store bought
• quinoa, cooked (or brown rice if that’s your thing)

What You’ll Do

While you’re waiting on the quinoa or brown rice to finish up, go ahead and heat up a wok or sauté pan on medium high. Add the vegetable broth to your pan and bring to a light boil; add broccoli florets, and steam for 2-3 minutes. Add the vegan chicken, and heat through per the package directions. While that’s happening, cut the pineapple in half the long way and remove the insides. You can totally take a moment to enjoy that fresh pineapple – just don’t let anything burn.

Add teriyaki sauce, and turn heat to low. Stir to coat the vegan chicken and broccoli, and allow teriyaki sauce to thicken just a bit. By now your quinoa or rice should be done. Fill the pineapple bowl with half quinoa, and half chicken/broccoli. Grab a fork and eat!

These teriyaki chicken pineapple bowls were so tasty! It’s the perfect meal for a dinner for two as well. Even if you’re not a vegan, you can make this in so many variations for meat eaters, pescetarians, vegetarians and vegans. Would you try this? We’d love to hear from you so let us know if this is a recipe you’d try.