03/10/2026
1½ cups jasmine rice
½ cup water
1 teaspoon granulated sugar
½ teaspoon salt
1½ pounds boneless, skinless chicken thighs
1 cup chopped bell peppers
½ cup sliced onion
1½ cups pineapple chunks
½ cup teriyaki sauce
1 tablespoon cooking oil
½ tablespoon cooking oil
sliced green onions (for garnish)
toasted sesame seeds (for garnish)
Instructions
Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear.
In a medium saucepan, combine the rinsed rice, water, sugar, and salt. Stir gently to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 15-18 minutes until the liquid is absorbed.
Remove from heat and let the rice rest for 10 minutes before fluffing with a fork.
While the rice is cooking, pat the chicken dry and cut it into 1-inch pieces. Season lightly with salt and pepper.
Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4-6 minutes until browned and cooked through. Remove from skillet.
Add another ½ tablespoon of cooking oil to the skillet if needed. Add the bell peppers and onion, sautéing for 3-4 minutes until softened.
Add the pineapple chunks and cook for another 2-3 minutes until caramelized.
Return the cooked chicken to the skillet, pour in the teriyaki sauce, and stir to coat.
Bring to a gentle simmer and cook for 2-3 minutes until the sauce thickens slightly. If needed, mix cornstarch with cold water and stir into the sauce to thicken further.
Divide the coconut rice among serving bowls, top with the teriyaki chicken and pineapple mixture, and garnish with green onions and sesame seeds.
I used a bag of frozen Asian mix instead of chopping veggies to save some time. I forgot my sesame seeds.