Ananas Huhn Reis Teriyaki

My neighbor brought this to a potluck one summer evening, and I watched people go back for seconds without hesitation—something about the way the teriyaki glaze caught the light made it impossible to resist. The steam rising off the casserole smelled like a Hawaiian vacation mixed with my grandmother's kitchen, and I found myself asking for the recipe before dessert even arrived. What stuck with me wasn't just how good it tasted, but how simple it seemed once she explained it, making me realize I'd been overthinking fusion cooking all along.

I remember making this on a rainy Tuesday when my kids were stuck indoors, and somehow the warmth of that casserole coming out of the oven shifted the whole mood of the house. They actually asked what was for dinner instead of complaining, and my son—who picks at everything—cleaned his plate without being asked. That's when I knew this recipe had real magic in it.

Ingredients

• Boneless, skinless chicken thighs or breasts (about 600 g), cut into bite-sized pieces: Thighs stay juicier than breasts when baked, but breasts work fine if that's what you have—just watch them closely so they don't dry out.
• Long-grain white rice, rinsed (1 cup or 200 g): Rinsing removes excess starch and keeps the grains separate instead of turning everything into mush.
• Fresh pineapple, cut into 1-inch pieces (1 cup or 150 g), or canned and drained: Fresh pineapple gives brighter flavor, but canned works beautifully too and requires zero knife skills.
• Red bell pepper, diced: The color matters here—it makes the whole dish look alive and adds a subtle sweetness that balances the savory glaze.
• Small onion, finely chopped: Onion melts into the rice as it cooks, building a gentle flavor foundation that you taste but never see.
• Green onions, sliced (for garnish): These are your finishing touch, adding a fresh bite right at the end.
• Low-sodium soy sauce (1/3 cup or 80 ml): Low-sodium keeps you in control of the salt—regular soy sauce can make the whole dish unpleasantly salty.
• Brown sugar and honey (2 tbsp each): Together they create depth instead of one-note sweetness, with honey adding a subtle floral note that lingers.
• Rice vinegar (1 tbsp): This bright acid cuts through the richness and prevents the glaze from feeling cloying.
• Sesame oil (1 tbsp): Just a tablespoon is enough—this stuff is potent and fills your kitchen with that unmistakable toasted aroma.
• Fresh garlic and ginger (2 cloves and 1 tsp): Minced fresh, not powdered—the difference is everything in a glaze this simple.
• Cornstarch slurry (1 tbsp mixed with 2 tbsp water): This thickens the glaze so it clings to the chicken instead of pooling at the bottom of the dish.
• Low-sodium chicken broth (1 3/4 cups or 420 ml): This is what makes the rice actually cook properly in the oven—don't skip it or use water.
• Toasted sesame seeds (optional, 1 tbsp): A tiny garnish with outsized impact, adding nuttiness and texture.

Instructions

Get your mise en place together:

Preheat the oven to 375°F (190°C) and lightly grease your 9x13-inch baking dish while it heats—this prevents scrambling later. Rinse your rice, chop everything, and measure out your liquids so you're not reading labels while things are cooking.

Build the teriyaki glaze:

In a saucepan over medium heat, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger until the sugar dissolves and the whole thing smells incredible. Once it simmers, quickly stir in your cornstarch slurry and cook for just 1–2 minutes until it thickens noticeably, then pull it off the heat so it doesn't overcook.

Layer your base:

Spread the rinsed rice evenly across the bottom of your prepared dish, then scatter the chopped onion, bell pepper, and pineapple over it. The rice will absorb everything below it, so don't worry about things shifting around.

Add the chicken and liquid:

Arrange your chicken pieces over the rice and vegetables, then pour the broth evenly over everything—you want the liquid to reach all the rice. Now drizzle half your teriyaki glaze over the chicken and rice, reserving the rest for later.

The first bake:

Cover the dish tightly with foil and slide it into the oven for 35 minutes, resisting the urge to peek—the steam is doing important work underneath. You'll know it's time when you can't stand the smell anymore and your curiosity gets the better of you.

The finishing touch:

Remove the foil carefully so you don't get a steam burn, drizzle that reserved teriyaki glaze over the top, and bake uncovered for another 10 minutes until the chicken is cooked through and the rice has absorbed the broth. The top should look glossy and the chicken should feel firm when you poke it with a fork.

Rest and garnish:

Let everything sit for 5 minutes—this allows the rice to settle and the flavors to meld. Scatter green onions and sesame seeds over the top right before serving so they stay fresh and vibrant.

Merken

There was a moment when my teenager actually put their phone down and complimented the food without being prompted, and I realized that good food does something beyond filling stomachs—it creates space for connection. That's what this dish does every single time I make it.

Why This Dish Works So Well

The genius of this recipe is that it respects the principle of building flavors in layers—the onion sweetens as it roasts, the pineapple becomes concentrated and almost savory, and the teriyaki glaze ties everything together with that unmistakable Asian-inspired depth. Nothing fights for attention because everything has its moment and its place. The cornstarch in the glaze prevents it from being thin and runny, so each bite of chicken carries real flavor instead of just dripping off onto the rice.

Variations That Actually Work

I've tried substituting tofu for chicken when vegetarian friends came over, and honestly it was just as satisfying because the glaze carries all the flavor anyway. Adding snap peas or broccoli works beautifully too, though add them in the last 15 minutes of baking so they stay slightly firm instead of turning to mush. Some nights I add a tablespoon of sriracha to the glaze for heat, which transforms the whole personality of the dish without making it unrecognizable.

Pairing and Serving Ideas

A crisp white wine like Sauvignon Blanc cuts through the richness and complements the pineapple beautifully, though honestly a cold beer works just as well if that's your style. This casserole reheats perfectly in a 350°F oven for about 15 minutes, making it ideal for meal prep or bringing to someone's house when you want to show up with something real.

• Serve with a simple cucumber salad dressed in rice vinegar to add freshness alongside the warm, sweet casserole.
• Don't skip the sesame seeds at the end—they add a textural contrast that makes every bite interesting.
• Leftover rice can be turned into fried rice the next day if you happen to have any, which you probably won't.

Merken

This recipe reminds me that some of the best meals don't require fancy techniques or rare ingredients, just patience and willingness to let simple things be delicious. Keep it in your rotation and it becomes one of those dishes people specifically ask you to make.

Fragen rund um das Rezept

→ Wie wird die Teriyaki-Glasur zubereitet?

Die Glasur entsteht durch das Einkochen von Sojasauce, braunem Zucker, Honig, Reisessig, Sesamöl, Knoblauch und frisch geriebenem Ingwer. Mit Maisstärke wird sie sämig gebunden.

→ Kann man statt Huhn auch Tofu verwenden?

Ja, fester Tofu kann als Alternative genutzt werden. Dabei wird die Hühnerbrühe durch Gemüsebrühe ersetzt, um den Geschmack anzupassen.

→ Welche Reissorte eignet sich am besten?

Langkornreis wird empfohlen, da er nach dem Backen locker bleibt und die Aromen gut aufnimmt.

→ Wie sorgt man für eine schöne Kruste auf dem Gericht?

Nach dem Auftauen der Folie wird die restliche Glasur über das Gericht gegeben und für etwa 10 Minuten offen gebacken, wodurch sich eine glänzende Kruste bildet.

→ Welche Beilagen passen gut dazu?

Frische grüne Zwiebeln, geröstete Sesamsamen oder gedämpftes Gemüse wie Brokkoli oder Zuckerschoten ergänzen das Gericht perfekt.