Japanese Bento Box with Teriyaki Pineapple and Speckled Rice

Japanese Bento Box

with Teriyaki Pineapple and Speckled Rice

GET RECIPES DELIVERED
dinner

A bento box is a single-portion dinner common in Japan—you may be familiar with the compartmentalized container it’s typically served in. In our version, teriyaki pineapple steals the show with its sweet and savory flavors. Steamed green vegetables and quinoa speckled rice round out the meal.

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
530
FAT
9g
CARBOHYDRATES
94g
PROTEIN
21g

MAIN INGREDIENTS

  1. ¾ cup quinoa speckled rice
  2. ¼ cup tamari
  3. 2 tbsp coconut sugar
  4. ½ tsp ground ginger
  5. ¼ tsp garlic powder
  6. 1 tbsp cornstarch
  7. 5 oz baby bok choy
  8. 5 oz broccoli florets
  9. 1 cup edamame
  10. 8 oz pineapple
  11. 1 oz pickled ginger
  12. 1 tsp sesame seeds
  13. 1 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
Allergens: soy

TOOLS

  • 2 small saucepans
  • Large nonstick skillet with a lid

INSTRUCTIONS

1
Cook the rice
Combine the quinoa speckled rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until all of the water is absorbed and the grains are tender, about 15 to 20 minutes.
2
Make the teriyaki sauce
In another small saucepan combine the tamari, coconut sugar, ground ginger, garlic powder, and ½ cup water. Place over medium heat. In a small bowl, mix together the cornstarch and 2 tbsp cold water. Once the tamari mixture is boiling, add the cornstarch slurry and reduce heat to low. Simmer until thickened, about 1 minute.
3
Prep the bok choy
Cut the baby bok choy in half lengthwise. Be sure to rinse between the leaves as they can hold grit.
4
Steam the veggies
Place a large nonstick skillet over high heat with 1 inch water and a pinch of salt. Once the water is boiling, add the baby bok choy, broccoli florets, and edamame and cover with a lid. Cook vegetables until bright green and tender, about 2 to 3 minutes. Drain and set aside.
5
Caramelize the pineapple
Slice the pineapple into ½ inch thick rings. Return the skillet to medium-high heat with 1 tsp vegetable oil. Add the pineapple and cook until caramelized, about 2 to 3 minutes per side. Reduce heat to low, add 2 tbsp of the teriyaki sauce, and toss to coat. Cook until sauce is sticky, about 1 minute.
6
Serve
Scoop the quinoa speckled rice onto large plates (or into bento boxes if you happen to have them!). Serve the steamed vegetables, teriyaki pineapple, and pickled ginger on the side and sprinkle the dish with sesame seeds. Drizzle with any remaining teriyaki sauce.