Name: Chickpea Teriyaki in Pineapple Bowls
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Vegan
Ingredients: 1/2 tsp ground ginger; 1/3 cup soy sauce; 1/2 cup coconut aminos; 1/2 tbsp white vinegar; 1/2 cup chopped pineapple; 1/2 cup pineapple juice; 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); 1/4-1/2 tsp red pepper flakes; 2 tbsp arrowroot powder (or corn starch); 1/2 cup cold vegetable stock; 2 cans chickpeas (or 2.5 cups)

Chickpea Teriyaki in Pineapple Bowls

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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.

By: Karissasvegankitchen (via Karissasvegankitchen)

Original Publish: Jul 20, 2017

Last Updated: Mar 1, 2026

Prep: 20 mins

Cook: 25 mins

Yields: 4

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 1/2 cup of juice.
Mix together soy sauce, coconut aminos, vinegar, ground ginger, red pepper flakes, and pineapple juice in a bowl.

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Chef's 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.