Teriyaki Beef & Pineapple Rice Bowl

Teriyaki Beef & Pineapple Rice Bowl is a vibrant, flavor-packed dish that brings together tender beef, sweet pineapple, and savory teriyaki sauce over fluffy rice. It’s a perfect balance of sweet, salty, and tangy in every bite, and it comes together quickly for an easy lunch or dinner that feels both fresh and satisfying.

Why You’ll Love This Recipe

I love how this recipe turns simple ingredients into something bold and delicious. The beef cooks quickly and soaks up the sticky teriyaki glaze, while the pineapple adds a sweet contrast that brightens everything up. It’s a great way to change up weeknight meals, and I like how easy it is to customize with different veggies or toppings. Plus, it looks beautiful in a bowl—colorful and comforting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Thinly sliced beef (such as flank steak or sirloin)

• Cooked white or brown rice

• Pineapple chunks (fresh or canned, drained)

• Teriyaki sauce (store-bought or homemade)

• Soy sauce

• Garlic, minced

• Ginger, grated

• Sesame oil

• Green onions, sliced

• Sesame seeds

• Optional: steamed broccoli, shredded carrots, red bell pepper, sriracha or spicy mayo

directions

1. I start by cooking the rice and setting it aside to stay warm.

2. In a bowl, I marinate the sliced beef with a splash of soy sauce, garlic, and ginger for about 10–15 minutes to let the flavors absorb.

3. In a large skillet or wok, I heat a bit of sesame oil over medium-high heat. I add the beef in batches and sear it quickly until browned—just 2–3 minutes per side.

4. Once all the beef is cooked, I return it to the pan, add the teriyaki sauce, and stir in the pineapple chunks. I let it simmer for a couple of minutes until everything is coated and heated through.

5. To serve, I scoop the warm rice into bowls and top it with the beef and pineapple mixture.

6. I finish it off with a sprinkle of green onions, sesame seeds, and any extra toppings I like—sometimes a drizzle of spicy mayo or a side of veggies for crunch.

Servings and timing

This recipe serves 4 people and takes about 25 minutes total—10 minutes for prep and 15 minutes to cook. It’s a quick, filling dish that’s perfect for busy nights or meal prepping ahead of time.

Variations

I sometimes swap the beef for chicken, shrimp, or tofu depending on what I have. For extra crunch, I add shredded cabbage or edamame. When I want more heat, I stir in some chili garlic sauce or top it with pickled jalapeños. I’ve also made it with cauliflower rice for a lighter, low-carb option.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave it with a splash of water or teriyaki sauce to keep it moist. It also reheats well in a skillet over medium heat. If I’m packing it for lunch, I keep the rice and topping separate and combine them when ready to eat.

FAQs

Can I use frozen pineapple?

Yes, I’ve used frozen pineapple chunks and they work great. I just thaw and drain them before adding to the skillet.

What kind of beef works best?

I usually use flank steak or sirloin. The key is slicing it thin against the grain so it cooks quickly and stays tender.

Can I make this vegetarian?

Absolutely. I’ve made it with tofu, tempeh, and even just vegetables. The teriyaki and pineapple still shine.

Do I need to marinate the beef?

I recommend a short marinate—even just 10 minutes adds a lot of flavor. But if I’m in a rush, I skip it and go straight to the skillet.

How can I make it spicier?

I add a spoonful of sriracha or chili garlic paste to the sauce or drizzle spicy mayo on top. Crushed red pepper flakes also work.

Conclusion

Teriyaki Beef & Pineapple Rice Bowl is one of my favorite go-to meals when I want something fast, flavorful, and totally satisfying. It’s got that perfect balance of savory, sweet, and tangy, with textures that make every bite interesting. Whether I’m meal-prepping or making dinner on the fly, this dish never lets me down.

Print