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Teriyaki Beef & Pineapple Rice Bowl

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A perfect balance of savory, sweet, and tangy flavors with tender beef in rich teriyaki sauce paired with juicy pineapple chunks over fluffy rice.

Ingredients

  • Beef sirloin or flank steak, thinly sliced (about 1 lb)
  • Pineapple chunks (fresh or canned, about 1 cup)
  • Cooked white or jasmine rice (4 servings)
  • Soy sauce (1/4 cup)
  • Brown sugar or honey (2 tbsp)
  • Garlic cloves, minced (2 cloves)
  • Fresh ginger, grated (1 tsp)
  • Rice vinegar or mirin (1 tbsp)
  • Cornstarch (1 tsp, for thickening)
  • Green onions, sliced (for garnish, 2-3 stalks)
  • Sesame seeds (optional, for garnish, 1 tsp)
  • Vegetable oil or sesame oil (2 tbsp)

Instructions

  1. Prepare the rice according to package instructions and keep it warm.
  2. In a bowl, mix soy sauce, brown sugar (or honey), minced garlic, grated ginger, and rice vinegar or mirin to make the teriyaki sauce.
  3. Heat oil in a large skillet over medium-high heat. Add the beef slices and cook until browned but still tender, about 3-5 minutes. Remove beef from the pan and set aside.
  4. In the same skillet, add pineapple chunks and sauté for 2-3 minutes until slightly caramelized.
  5. Return the beef to the skillet. Stir the teriyaki sauce and add it to the pan. Mix cornstarch with a little water and add to the sauce to thicken. Cook for 2 minutes, stirring frequently, until sauce coats the beef and pineapple nicely.
  6. Serve the teriyaki beef and pineapple mixture over the warm rice. Garnish with sliced green onions and sesame seeds if desired.

Notes

  • Use thin slices of beef for tenderness, cutting against the grain.
  • Substitute ground beef, tofu, or tempeh for variations.
  • Swap white rice with brown rice or cauliflower rice for a healthier option.
  • Add vegetables like bell peppers or snap peas for extra crunch and nutrition.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently in a skillet with a splash of water or soy sauce to keep moisture.

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