Honey Sesame Chicken & Shrimp Pineapple Bowl
Tender chicken, seasoned shrimp, fluffy jasmine rice, and glossy honey sesame sauce make this Honey Sesame Chicken & Shrimp Pineapple Bowl feel like takeout at home with a little extra personality. The pineapple adds freshness and presentation without taking over, turning a simple comfort bowl into something people remember.
WHY THIS RECIPE WORKS
- Chicken and shrimp cook quickly and stay tender
- Honey sesame sauce becomes glossy and balanced
- Pineapple adds freshness and presentation
- Jasmine rice absorbs sauce perfectly
- Great for family dinners or entertaining
FLAVOR NOTES
Expect sweet sesame up front followed by garlic, ginger, and savory soy flavor.
The shrimp brings richness while the pineapple brightens every bite.
SERVING SUGGESTIONS
Serve with:
- Extra green onion
- Toasted sesame seeds
- Chili crisp
- Steamed edamame
- Fresh pineapple on the side
STORAGE + REHEATING
Store rice and protein separately.
Reheat protein in skillet over medium-low heat with a splash of water.
Rice reheats best covered.
Pineapple bowl is best fresh and not stored.
FREQUENTLY ASKED QUESTIONS
Can I use only chicken or only shrimp?
Absolutely. This recipe works great either way. Use 2 pounds of chicken for a chicken-only version or 2 pounds of shrimp if you want something lighter and faster. Keep the sauce amounts the same.
Do I have to serve this in a pineapple bowl?
No.
The pineapple bowl is mostly presentation and experience. You can serve this in regular bowls over jasmine rice and still get all the same flavor.
Can I add pineapple chunks into the sauce?
Yes.
For more tropical flavor, add ½–1 cup fresh diced pineapple during the last 1–2 minutes of cooking. Fresh pineapple works best.
What rice works best?
Jasmine rice is the recommendation because it stays fluffy and absorbs the honey sesame sauce really well.
You could also use:
- white rice
- coconut rice
- brown rice
- fried rice
Can I make this ahead of time?
Yes.
Cook the rice and sauce ahead of time and store separately. Reheat gently and assemble fresh before serving.
Do not store inside the pineapple shell.
How do I keep the shrimp from becoming rubbery?
Cook shrimp last and remove as soon as they turn opaque and lightly golden.
Once the sauce is finished, return shrimp briefly just to coat.
Is this spicy?
No.
This version is sweet and savory.
For heat:
- chili crisp
- red pepper flakes
- sliced jalapeño
- sriracha drizzle
all work really well.
Can I make this meal for meal prep?
Yes.
Store protein and rice separately for best texture.
Reheat protein gently and add fresh green onion and sesame right before serving.
Can I use frozen shrimp?
Yes.
Fully thaw and pat dry before cooking to help shrimp sear instead of steam.
What makes this taste like takeout at home?
The combination of:
- garlic
- ginger
- soy
- hoisin
- honey
- sesame
Honey Sesame Chicken and Shrimp Pineapple Bowl
Ingredients
- 1 lb boneless skinless chicken thighs diced
- 1 lb shrimp peeled and deveined
- Salt
- Black pepper
- Garlic powder
- Onion powder
- 1 tbsp avocado oil
- 1/3 cup low sodium soy sauce
- 3 tbsp honey
- 2 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tbsp ginger paste
- 4 garlic cloves minced
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
- 3 cups cooked jasmine rice
- 1 cup pineapple chunks
- 2 whole pineapples
- Sesame seeds
- Green onions sliced
- Chili flakes
- Extra honey drizzle
- Lime wedges
Equipment
- – Large skillet or wok
- – Rice cooker or saucepan
- Mixing bowls
- Cutting board
- – Chef knife
- – Spoon for hollowing pineapple
Method
- Slice the pineapples in half lengthwise.
- Carefully hollow out the fruit and reserve it.
- Dice the reserved pineapple into chunks.
- Cook jasmine rice according to package instructions and set aside.
- Season the chicken and shrimp with salt, black pepper, garlic powder, and onion powder.
- Heat a large skillet or wok over medium high heat.
- Add avocado oil.
- Cook the chicken until browned and fully cooked.
- Remove and set aside.
- Cook the shrimp until pink and opaque.
- Remove and set aside.
- In the same skillet, combine soy sauce, honey, hoisin sauce, brown sugar, ginger paste, garlic, rice vinegar, and sesame oil.
- Bring to a gentle simmer.
- In a small bowl, combine cornstarch and water.
- Whisk into the sauce and cook until thickened and glossy.
- Return the chicken and shrimp to the skillet.
- Add pineapple chunks and toss until evenly coated.
- Fill each pineapple bowl with jasmine rice.
- Top with the honey sesame chicken and shrimp mixture.
- Spoon extra sauce over the top if desired.
- Finish with sesame seeds and sliced green onions.
- Add chili flakes, extra honey, or lime wedges if desired.
- Serve immediately.
