Pineapple Teriyaki Beef Bowls

These simple teriyaki beef bowls are packed with flavor, the perfect mix of savory, salty and sweet and great for a quick weeknight dinner. Add your favorite toppings like pineapple, avocado, cucumber and cilantro.

I’m on a beef kick! And I love pairing savory with sweet, so these beef teriyaki bowls with pineapple are *chefs kiss.* Easy to make, flavorful and packed with protein.

This recipe isn’t made with a traditional teriyaki sauce, I wanted to use pineapple juice to help sweeten it so we don’t need a lot of added sugar, which changes the flavor profile a bit. Some teriyaki sauces are very sugar loaded, so I wanted a slightly healthier version, sweetened with just pineapple juice and honey.

But we still have a lot of the other classic flavors of teriyaki sauce as tamari (gluten free soy sauce), garlic, ginger, green onion etc. This recipe comes together in just about 30 minutes and is great to meal prep for the week since it stores well in the fridge!

If you love this recipe, try my beef taco bowls or gluten free hamburger helper next.

Why you’ll love this recipe

• Packed with flavor
• Perfect for meal prep
• Gluten and dairy free
• Ready in under 30 minutes
• Easy to make

How to make teriyaki beef bowls

Heat a large skillet over medium heat.

Add in the ground beef and cook until only a little pink remains. Add in the garlic, ginger and onion and saute 1-2 more minutes.

In a separate bowl, whisk together the tamari or soy sauce, pineapple juice, honey, rice vinegar and tapioca starch.

Add the sauce to the beef and reduce heat to low. Let simmer for 5-10 minutes or until thickened.

Taste and adjust flavors as desired. You can add more sugar for extra sweetness, a bit of red pepper flakes for more spice, etc.

Meanwhile, prep all other ingredients. Add your rice to a bowl, then top with the beef, cucumber, pineapple, avocado and fresh cilantro. Enjoy!

How to store

Once prepared, these teriyaki beef bowls will keep for about 3 days in the fridge. I suggest storing all ingredients separately, since the pineapple and cucumber is best cold).

To reheat, I like to just add everything to a pan (aside from the pineapple and cucumber) and heat until warm. You can also heat in the microwave.

Steak or beef

You can very easily swap the ground beef for 1 pound of flank steak, cut that thinly, coat in a bit of cornstarch, then cook in a hot and greased pan for about 2-3 minutes or until browned. Then you can add in the sauce and simmer together.

Ground beef should be cooked through, but the flank steak does not need to be. It will also continue cooking in the sauce, so a bit of pink on the inside is ok, and usually preferred!

Variations

You can totally mix up this beef teriyaki bowl by swapping in different veggies. I mixed up the flavors and did some things that aren’t traditional to teriyaki such as adding cilantro and lime, but you can go a more traditional route and add in some bell peppers, broccoli and top with green onion and sesame seeds.

You can use plain white rice, my cilantro lime rice, or even cauliflower rice for a lower carb option.

More gluten free bowl recipes!

If you try this recipe, leave a comment below and let me know how it turns out! Be sure to follow me on instagram and subscribe to my newsletter for more recipes.