Chicken Teriyaki with Rice

Ingredients

• 680 g (1½ lb)boneless, skinless chicken breasts or thighs
• 2 broccoli crowns, cut into 2.5 cm pieces (about 1.2–1.4 L / 5–6 cups)broccoli
• 355 ml (1½ cups)fresh or tinned pineapple, cut into 1.25 cm pieces
• 2spring onions, thinly sliced (optional)
• 1.2 L (5 cups)freshly steamed rice
• 45 ml (3 tablespoons), dividedavocado oil
• 15 ml (1 tablespoon)soy sauce or tamari
• 120 ml (½ cup)soy sauce or tamari
• 60 ml (¼ cup)honey
• 30 ml (2 tablespoons)rice vinegar
• 15 ml (1 tablespoon)sesame oil
• 15 ml (1 tablespoon) fresh, or 2.5 ml (½ teaspoon) groundginger, minced or grated
• 15 ml (1 tablespoon) fresh, or 2.5 ml (½ teaspoon) garlic powdergarlic, minced or grated
• 2.5 ml (½ teaspoon)sriracha or another Asian-style hot sauce

Instructions

1. 1

   Start the rice

   Get the rice cooking first.

2. 2

   Prepare the trays

   Set the oven grill to high and place one rack as high as possible and the other at the very bottom. Line two large, rimmed baking trays with baking parchment or coat them with non-stick spray.

3. 3

   Simmer the sauce

   Add the 120 ml soy sauce or tamari, honey, rice vinegar, sesame oil, ginger, garlic and sriracha to a small saucepan. Bring to the boil and simmer for about 10 minutes, until reduced to roughly 180–240 ml (¾–1 cup). Set aside.

4. 4

   Season the chicken

   Place the chicken on one tray. Drizzle with 15 ml avocado oil and 15 ml soy sauce, add a generous pinch of sea salt and toss to coat. Spread the chicken out evenly.

5. 5

   Season the vegetables

   Put the broccoli and pineapple on the other tray. Drizzle with the remaining 30 ml avocado oil and add a generous pinch of sea salt.

6. 6

   Grill the chicken

   Put the chicken tray on the top rack, close to the heating element, and the broccoli tray on the bottom rack. Cook for 5 minutes, then swap the racks. Cook for another 5 minutes and check a large piece of chicken by cutting it in half; if there is no pink inside, remove the chicken from the oven.

7. 7

   Finish the vegetables

   Cook the broccoli and pineapple for another 2–3 minutes, or until toasted to your liking.

8. 8

   Build the bowls

   Serve the rice in bowls and top with chicken, broccoli and pineapple. Add sliced spring onions if using, then drizzle with warm teriyaki sauce. Sesame seeds and extra hot sauce can be added if you like.

What is teriyaki chicken?

Teriyaki is a Japanese cooking style associated with a glossy, savoury-sweet glaze; the name combines terms for shine and grilling. This version turns the familiar flavour into a sheet-pan dinner, with a quick honey-based sauce served over grilled chicken and vegetables.

The broccoli and pineapple cook alongside the chicken, while rice makes the meal into a filling bowl. The contrast of savoury sauce, tender chicken and sweet, toasted fruit is what makes this particular combination work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 47g protein, 89g carbs, 15g fat.

Rice and pineapple provide most of the carbohydrates, while the chicken supplies most of the protein. Avocado and sesame oils, along with the chicken, contribute much of the fat; a modest amount of sauce and plenty of broccoli can help balance the bowl.

The sauce and its ingredients

Soy sauce: use either soy sauce or tamari for the sauce and the smaller amount used to season the chicken. Both add savouriness, so check the label if you need to avoid gluten.

Honey and vinegar: honey provides sweetness and helps make the sauce glossy as it reduces, while rice vinegar keeps the flavour from becoming one-note.

Aromatics: fresh ginger and garlic give the sauce a lively edge. Ground ginger and garlic powder are listed as convenient alternatives.

Getting the sheet pans ready

Two trays: keeping the chicken separate from the broccoli and pineapple gives each ingredient room to brown. Spread everything out rather than piling it up.

Rack positions: the chicken starts close to the grill element, while the vegetables begin on the lower rack. Swapping the trays after 5 minutes helps expose both to the intense heat.

Checking the chicken

Piece size: cut the chicken into similarly sized pieces so they cook at a similar rate. The recipe does not specify a cut size, so avoid very large chunks that may need longer under the grill.

Doneness: after the second 5-minute stretch, cut a larger piece in half and look for any pink inside. If it is still pink, continue cooking and check again before serving.

Browning the broccoli and pineapple

Broccoli: small, evenly cut florets are easier to spread out and brown. The oil helps the edges toast under the grill.

Pineapple: fresh or tinned pineapple both work here; drain tinned fruit before putting it on the tray. Give the vegetables their extra 2–3 minutes after removing the chicken, stopping when they look as toasted as you prefer.

Timing the rice and sauce

Rice first: start cooking it before preparing the trays so it is ready when the chicken and vegetables finish. The recipe calls for freshly steamed rice but leaves the cooking method to your usual approach.

Sauce: let it simmer for about 10 minutes while you prepare the trays. It should reduce to roughly 180–240 ml; keep an eye on it so it does not reduce beyond that range.

Serving the bowls

Base: spoon steamed rice into each bowl, then divide the chicken, broccoli and pineapple between them. Add warm sauce at the end so you can control how much coats each portion.

Finishing touches: sliced spring onions are optional, and sesame seeds or extra hot sauce can be added at the table. The bowls are substantial on their own, or you can serve them with a simple, crisp salad.

Recipe notes & tips

• Cut the chicken into evenly sized pieces to help it cook at the same pace.
• Drain tinned pineapple well so excess liquid does not collect on the tray.
• Keep the chicken and vegetables spread out to encourage browning.
• Start the rice before preparing the trays so the components finish close together.
• Warm the sauce gently before drizzling it over the bowls.
• Add extra hot sauce at the table if you want more heat without changing the whole batch.

Variations

• Use thighs: choose boneless, skinless chicken thighs for a richer result.
• Swap the oil: use another neutral oil in place of avocado oil.
• Add sesame seeds: sprinkle them over the finished bowls for a nutty finish.
• Adjust the heat: increase or reduce the sriracha to suit your taste.
• Change the vegetables: replace some broccoli with another vegetable that can roast quickly.
• Use tamari: choose tamari instead of soy sauce for the same savoury role.

Common mistakes to avoid

• Crowding the trays: piled-up ingredients steam rather than toast; spread them out across the two trays.
• Skipping the rack swap: the trays get different exposure to the grill; switch their positions after 5 minutes.
• Guessing the chicken is done: check a large piece by cutting it in half and look for pink inside.
• Over-reducing the sauce: it can become too thick; take it off the heat when it reaches roughly 180–240 ml.
• Leaving liquid on tinned pineapple: drain it before roasting so the tray is not unnecessarily wet.
• Adding all the sauce at once: drizzle it over the bowls to control how much each serving gets.

How to store

Refrigerate leftover chicken, vegetables, rice and sauce in separate airtight containers for up to 3 days. Reheat thoroughly in the microwave or in a covered pan with a splash of water; warm the sauce separately and add it just before serving.

Frequently asked questions