These Teriyaki Fried Rice Pineapple Bowls are flavorful and slightly sweet with a thick, sticky homemade teriyaki glaze on top. Perfect for those warm spring and summer nights and packed with tropical flavor, this 30-minute teriyaki rice recipe is served in a fresh pineapple boat for a unique twist!
Why You’ll Love These Teriyaki Pineapple Bowls
This teriyaki pineapple rice bowl is a perfect choice for a simple yet delicious dinner! Here’s why:
- Summer in a Bowl: The fresh pineapple and tangy teriyaki sauce bring a warm, summery flavor to an easy dinner, anytime of the year.
- Flavor Explosion: Savory teriyaki sauce, slightly sweet pineapple, and crunchy veggies combine for a mouthwatering medley of flavors.
- Vegan & Vegetarian-friendly: this recipe is a filling meal for vegan and vegetarians, especially when served with a side of our flavorful baked tofu or our crispy marinated tempeh.
- Visually Stunning: These pineapple bowls are not just tasty, but also visually impressive. They’re an easy way to elevate a 30-minute meal to something truly spectacular.
A Bit About Pineapple Boats
Pineapple boats are a creative and visually appealing way to serve food. They’re used in various tropical regions worldwide.
They’re popular in Hawaii as well as across Southeast Asia, particularly in Thailand, where pineapple fried rice served in a carved-out pineapple is common. This dish is not just visually appealing but also gains a unique flavor from the pineapple boat it’s served in!
This recipe combines simple ingredients to create a flavorful dish. Here are the main components:
- Homemade Teriyaki Sauce: The highlight of this dish, this sauce is a blend of soy sauce, light brown sugar, pineapple juice, fresh ginger and garlic, mirin or rice vinegar, sesame oil, and a cornstarch slurry for thickness.
- Fried Rice: The fried rice is made with vegetable oil, chilled white rice, and a frozen vegetable mix. I used a mix of peas, carrots, corn and shelled edamame– but you can use your favorite veggies or what you have on hand!
- Pineapple Bowls: Fresh pineapples serve as the unique, edible serving bowls that add a hint of natural sweetness to the meal.
- Garnishes: Sesame seeds, scallions, and a spicy drizzle of Sriracha complete the dish. Serve with your protein of choice, like our recommended flavorful baked tofu.
- Soy Sauce: this can be replaced with tamari or coconut aminos for a gluten-free alternative.
- Brown Sugar: while the brown sugar offers a delicious caramel flavor, other natural sweeteners like stevia or monk fruit can be used for a lower sugar option. You could also use coconut sugar or one of these substitutes instead.
- White Rice: I used Jasmine Rice in this recipe, but other types like basmati rice can be used instead.
- Large skillet or wok: for the fried rice
- Sharp serrated chef’s knife: to prep the pineapple bowls
Follow these simple steps to make these teriyaki pineapple bowls:
Make the Homemade Teriyaki Sauce
STEP 1: Mix all the ingredients for the homemade teriyaki sauce except the water and cornstarch slurry together in a glass measuring cup or microwave-safe bowl. Set aside.
How to Make Easy Teriyaki Fried Rice
STEP 2: Heat a large skillet or wok with oil over medium heat. When the oil is hot, add the chilled white rice and the frozen vegetable mix.
STEP 3: Cook over medium to medium high heat for about 5 minutes. Add half of the teriyaki sauce to the rice and vegetable mix. Reserve the remaining sauce to mix with the cornstarch slurry to make the sticky glaze later.
STEP 4: Cook the rice over medium-high heat for 10 minutes, patting the rice down in an even layer to fry the bottom. Stir the mixture every 2-3 minutes, patting it down and repeating until the rice is golden brown and fried. Add more oil as needed.
STEP 5: To make the teriyaki glaze, add the cornstarch mixture to the remaining half of the teriyaki sauce. Mix well. Heat this mixture in the microwave or on the stove until it starts bubbling and thickens into a sticky glaze.
How to make pineapple boats
STEP 6: Creating pineapple boats or bowls is a unique and fun way to present your meal! Here’s a simple step-by-step process:
- Start by washing and drying the outside of the pineapple to ensure it’s clean.
- Position the pineapple sideways and slice it in half lengthwise. I recommend using a sharp, large serrated knife! Ensure you cut through the crown of leaves on top- this will make your pineapple bowl look even more impressive.
- Once you’ve sliced the pineapple, you’ll need to hollow out each half. Cut around the edge of the pineapple, leaving a ½-1” border. Then, score the pineapple flesh inside using a sharp knife. Aim for about 1-inch squares or rectangles.
- Now, use a spoon to scoop out the pineapple chunks. The scoring you did in the previous step should make this process easier. Ensure you leave a border around the edges and the base to maintain the bowl structure.
📌 TIP: Be sure to save the scooped pineapple chunks for other uses, such as in smoothies, to make pineapple jam, to enjoy as a snack, or even in the fried rice for a pineapple punch.
Putting it all together
STEP 7: Finally, add half the thickened teriyaki glaze to the fried rice, mixing well until all the rice is beautifully coated.
STEP 8: Spoon the teriyaki fried rice into the pineapple bowl. Top with a drizzle of teriyaki glaze, a spicy touch of Sriracha, sliced green onions, and sesame seeds.
📌 TIP: Don’t skimp on the garnishes! They add a depth of flavor to this pineapple rice bowl!
The beauty of this teriyaki pineapple bowl is in its presentation. Serving the teriyaki fried rice in a hollowed-out pineapple enhances the flavors with a slightly sweet touch!
You can add a variety of garnishes like cilantro, cashews, or even some bean sprouts for an extra crunch. You can also add a generous squeeze of lime juice for some extra acid and flavor to balance the salty and sweet of the dish!
As for the proteins, the options are limitless. For a vegan or vegetarian option, you could use marinated and baked tofu, tempeh, or even chickpeas.
If you’d like to experiment with different sauces, feel free to drizzle a vegan spicy mayo or sambal oelek over the top. This could offer a contrasting flavor to the sweet and savory teriyaki.
⭐️ Remember! The pineapple bowl is not just a container, but a part of the meal. Encourage your guests to scoop out some of the fresh pineapple along with the teriyaki fried rice for a sweet and savory mouthful! This meal is perfect for spring, summer, or tropical cookouts – truly, it’s a feast for the senses. Enjoy!
Store leftover teriyaki fried rice in an airtight container in the refrigerator for up to 5 days.
The pineapple bowl, however, is best enjoyed immediately.
Follow these tips for the best teriyaki pineapple boats!
Use rice that has been chilled for at least 1-2 hours. This helps to prevent the rice from becoming mushy during frying.
If you’re looking to add more protein, try adding a protein of your choice like tofu, tempeh, or even chickpeas.
For a spicier kick, feel free to add more Sriracha according to your taste preference. Or add more teriyaki glaze on top for extra flavor.
Yes, you can substitute white rice with brown rice or even quinoa. Just ensure the grains are cooked and chilled before frying.
While we highly recommend making your own for the best flavor, you can use store-bought teriyaki sauce in a pinch.
Prepping the pineapple boats in advance can save you time, especially when you’re hosting a tropical cookout. Just ensure to keep them refrigerated until ready to use.
More Delicious Rice Recipes:
- Easy Seasoned Yellow Turmeric Rice
- Simple Coconut Lime Rice
- Creamy Vegan Broccoli Rice Casserole
- Szechuan Tofu and Rice
Did you make this Teriyaki Pineapple Bowl Recipe?
I’d love to know! Leave a star rating and comment below!
Homemade Teriyaki Sauce
- ⅓ cup soy sauce
- 3 tbsp packed light brown sugar
- 1 tbsp pineapple juice, optional- from the pineapple
- 3 cloves garlic, peeled & minced
- 1 tbsp fresh ginger, peeled & minced
- 1 ½ tbsp mirin or rice vinegar
- 1 tbsp toasted sesame oil
- ¼ cup water mixed with 1 tbsp cornstarch, to make a slurry
- 2-3 tbsp vegetable oil or canola oil
- 4 cups cooked white rice, preferably chilled at least 1-2 hours
- 2 cups frozen vegetable mix corn, carrots, green peas, edamame (or vegetables of choice)
- 2 small pineapples
- 1 tbsp sesame seeds
- 2 scallions/green onions, thinly sliced
- 1 recipe flavorful baked tofu or protein of choice
- Sriracha, for topping
To Make the Homemade Teriyaki Sauce:
- Combine the soy sauce, light brown sugar, optional pineapple juice, minced garlic and ginger, mirin or rice vinegar, and sesame oil in a glass measuring cup or microwave-safe bowl. Do not add the water and cornstarch mixture yet.
- Stir well until the sugar is mostly dissolved. Set this mixture aside for now.
To Make the Fried Rice:
- Next, heat a large skillet or wok over medium heat. Once heated, add in the vegetable oil.
- When the oil is hot, add the pre-cooked and chilled white rice along with the frozen vegetable mix. Stir to combine and evenly distribute the heat.
- Allow the rice and vegetable mixture to cook over medium to medium-high heat for approximately 5 minutes, stirring occasionally.
- Once the rice and vegetables have been fried slightly, add half of the prepared teriyaki sauce. The remaining sauce will be used later to make a thick, sticky glaze. Stir well to combine.
- Continue to cook the rice over medium-high heat for an additional 10 minutes. Make sure to pat down the rice into an even layer to allow it to fry properly. Stir the mixture every 2-3 minutes, patting it down each time to ensure even frying. Add more oil as needed.
To Make The Thickened Teriyaki Glaze:
- While the rice is cooking, prepare the teriyaki glaze. Add the cornstarch and water slurry to the remaining teriyaki sauce. Mix well until combined.
- Next, heat the sauce and cornstarch mixture either in the microwave on 50% power for 1 minute or over low heat on the stove. The goal is to gently heat the mixture until it begins to bubble and thicken into a sticky glaze. If using a microwave, make sure to keep an eye on it to prevent it from boiling over. If using a stove, stir constantly to prevent burning.
To Make the Pineapple Bowls:
- Wash and dry the outside of the pineapples.
- Slice each pineapple in half lengthwise with a sharp serrated knife, ensuring to cut through the leaves on the top. (See the pictures in the post above for reference!)
- Cut around the edge of the pineapple (but don't cut through to the bottom), leaving a ½-1” border.
- Carefully score the center into 1” pieces, then scoop out with a spoon. Keep these fresh pineapple chunks for other uses, like smoothies or snacks.
- If the pineapple is very juicy, pour some of the juice out or gently pat with a paper towel.
- Once the rice is golden brown and fried, add half the thickened teriyaki glaze to the rice. Stir well until all the rice is coated with the glaze.
- Spoon the teriyaki fried rice into each prepared pineapple bowl. Top with a drizzle of the remaining teriyaki glaze, a touch of Sriracha, and a sprinkle of both sliced green onions and sesame seeds.
- Finally, serve with your choice of protein. We recommend this flavorful baked tofu for a vegan and vegetarian-friendly option.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 365Total Fat: 23gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgFiber: 9gSugar: 7gProtein: 14g
Nutritional info is an estimate.
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