This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.
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.
- 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.
- 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.
If you make this, tag me @karissasvegankitchen on Instagram! I want to see your beautiful food creations!
Chickpea Teriyaki in Pineapple Bowls
- 2 cups dry white rice
- 2.5-3 cups frozen broccoli
- 1/2 vidalia onion, sliced - or any kind of onion
- 4 cloves garlic - minced or crushed
- 1/3 cup soy sauce
- 1/2 cup coconut aminos
- 1/2 tbsp white vinegar
- 1/2 cup pineapple juice
- 1/2 tsp ground ginger
- 1/4-1/2 tsp red pepper flakes
- 2 tbsp arrowroot powder - or corn starch
- 1/2 cup cold vegetable stock
- 2 cans chickpeas - or 2.5 cups
- 1/2 cup chopped pineapple
- 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 1/2 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!
- 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.