Teriyaki Pineapple Grilled Chicken Bowls
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Healthy, Gluten-Free (option), Low-Carb (option)
Ingredients
Scale
- 1.5 lbs chicken breasts, cut into bite-sized pieces
- 1 cup teriyaki sauce (divided)
- 1 fresh pineapple, sliced into rings or chunks
- 2 large bell peppers (any color), sliced
- 1 small red onion, cut into wedges
- 3 cups cooked jasmine or brown rice
- 2 tablespoons olive oil
- 1/4 cup sliced green onions (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Salt and pepper to taste
Instructions
- Step 1: Marinate the Chicken – Place the chicken pieces in a medium bowl and pour half of the teriyaki sauce over them. Stir well to coat each piece. Let the chicken marinate for at least 15 to 20 minutes in the refrigerator to infuse the flavors.
- Step 2: Prepare the Vegetables and Fruit – While the chicken marinates, toss the sliced bell peppers and red onion wedges with olive oil, salt, and pepper. Ensure the pineapple rings are patted dry so they caramelize properly on the grill.
- Step 3: Grill the Components – Preheat your grill or grill pan over medium-high heat. Thread the chicken, peppers, onion, and pineapple onto skewers, or simply place them directly on the grill grates. Grill the chicken for 5-7 minutes per side until fully cooked. Grill the pineapple and vegetables for 3-4 minutes per side until charred and tender.
- Step 4: Glaze and Simmer – During the last 2 minutes of grilling, brush the remaining teriyaki sauce over the chicken and pineapple. This creates a sticky, delicious glaze that coats everything beautifully.
- Step 5: Assemble the Bowls – Divide the cooked rice into four bowls. Top each bowl with a generous portion of grilled chicken, peppers, onions, and a pineapple ring. Drizzle with any extra sauce remaining in the pan if desired.
- Step 6: Garnish and Serve – Sprinkle sliced green onions and sesame seeds over the top of each bowl for a fresh crunch and professional look. Serve immediately while warm.