• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Karissa's Vegan Kitchen logo

  • Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Side Dishes
    • Dessert
    • Snacks
    • Soup
  • About
    • Work With Me
    • Contact
  • eBooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Popular Recipes
  • Search By Meals
  • Search By Ingredients
  • Search By Holidays
  • eBooks
  • Free Vegan Beginner's Guide
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Vegan Recipes

    Chickpea Teriyaki in Pineapple Bowls

    Published Jul 20, 2017 · Updated Feb 21, 2018 · Leave a Comment

    • Share
    • Tweet

    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    vegan teriyaki recipe

    A friend of mine and fellow blogger, Brie from the Jamieson Diaries, shared this incredible looking chicken teriyaki pineapple recipe on her social media a couple of times and I knew I had to make it...meatless of course.

    I used chickpeas instead of chicken, and changed up some ingredients to adhere to my diet and taste preferences. This is a no-oil, naturally-sweetened, vegan teriyaki recipe.

    It's sweet and salty and oh-my-god so flavorful. Plus, hello, it's kind of fancy because we aren't using regular bowls here. We are using bowls made from pineapples. Perfect for a dinner party with friends or date night.

    The recipe below is pretty detailed, but here are some tips:

    • To hollow out the pineapple bowls, first slice the pineapples in half. I found that a serrated knife works the best. Then, cut out the core and remove. I yanked it right out using my hands. Use a metal spoon and scoop/scrape out the rest of the insides - leaving at least half of an inch of pineapple the edge.

    vegan teriyaki in pineapple bowls recipe

    • Chop up some of the pineapple you scooped out. Mash up the rest of pineapple and strain out the juice. This juice is what we'll use to sweeten up our teriyaki sauce. You can save the remaining pineapple "pulp" in the freezer to add to smoothies.

    vegan teriyaki recipe

    • I used a combination of soy sauce and coconut aminos in this recipe. I tried the recipe using just soy sauce and then again using just coconut aminos. Both were good (though they're better together!) so feel free to adjust to your preference. You may want to add less pineapple juice if using just coconut aminos, since it's a little sweeter than soy sauce.
    • I've been on a jasmine rice kick lately (gimme all the carbs), but any rice will work. Do your thing.

    vegan teriyaki sauce recipe

    If you make this, tag me @karissasvegankitchen on Instagram! I want to see your beautiful food creations!

    Chickpea Teriyaki in Pineapple Bowls

    Karissa Besaw
    This is a vegan-ized version of the Chicken Teriyaki Pineapple Bowl recipe my friend, Brie, makes. It's oil-free and naturally sweetened with pineapple juice. Perfect vegan dinner recipe for a date night or fun dinner with friends.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Dinner
    Cuisine Vegan
    Servings 4

    Ingredients
      

    • 2 cups dry white rice
    • 2.5-3 cups frozen broccoli
    • ½ vidalia onion, sliced or any kind of onion
    • 4 cloves garlic minced or crushed
    • ⅓ cup soy sauce
    • ½ cup coconut aminos
    • ½ tablespoon white vinegar
    • ½ cup pineapple juice
    • ½ teaspoon ground ginger
    • ¼-1/2 teaspoon red pepper flakes
    • 2 tablespoon arrowroot powder or corn starch
    • ½ cup cold vegetable stock
    • 2 cans chickpeas or 2.5 cups
    • ½ cup chopped pineapple

    Instructions
     

    • Cook your rice based on the package's recommendation.
    • While the rice is cooking, sauté the frozen broccoli and onion in a pan on medium heat until tender. You can use oil if you wish, but I just sauté in a little water.
    • Add 4 cloves of chopped garlic to the pan and sauté for an additional 3 minutes.
    • Slice the pineapples in half and scoop out the insides. 
    • Chop some of the pineapple up (to equal about a half of a cup) if you'd like to add it into your teriyaki.
    • TO MAKE PINEAPPLE JUICE: Take one pineapple's worth of fruit and mash up. Strain out the juice using a fine mesh strainer. This should get you about a ½ cup of juice.
    • Mix together soy sauce, coconut aminos, vinegar, ground ginger, red pepper flakes, and pineapple juice in a bowl. 
    • In another small bowl, mix arrowroot powder (or corn starch) into the cold vegetable stock. Add into the soy sauce mixture and mix well.
    • Pour sauce into the pan with the broccoli and onion. Add in chickpeas. Mix well. Bring to a boil and simmer for about 5-7 minutes until the chickpeas are hot and the sauce has thickened up. Stir in cut up pineapple.
    • Scoop cooked rice into the pineapple bowls and then add the chickpea teriyaki mixture on top. Enjoy!

    Notes

    • Other ingredients that are delicious in this recipe: bell peppers, snap peas, carrots, green beans...(basically all the veggies). You can also use tofu instead of chickpeas. 
    • This recipe was adapted from the Jamieson Diaries.
     
    Tried this recipe?Let us know how it was!

    More Vegan Recipes

    • Garlicky Sautéed Green Beans
    • Vegan Chicken and Dumplings
    • Vegan Blueberry Pie
    • Vegan Sugar Cookies
    • Share
    • Tweet

    about karissa

    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • Reader Interactions

    leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    hey there!

    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

    • Fluffy Vegan Pancakes
    • Easy Vegan Ranch Dressing Recipe
    • The Best Fudgy Vegan Brownies
    • Baked Vegan Mac and Cheese
    • Impossible Burger Meatloaf
    • Easy 5-Minute Vegan Gravy

    Footer

    Image says "featured on..." then includes company logos of Finding Vegan, healthline, VegNews, PETA, Runner's World, LiveKindly, Prevention, Woman's Day, Shape, Buzzfeed, and MSN.

    COPYRIGHT © 2022 KARISSA'S VEGAN KITCHEN · Privacy Policy & Disclosures · Contact