Grilled Hawaiian Chicken Teriyaki Bowls
Enjoy a tropical twist in your meal with Grilled Hawaiian Chicken Teriyaki Bowls. This dish features marinated grilled chicken, served over rice with fresh vegetables and a sweet teriyaki glaze. Perfect for a family dinner or meal prep!
Equipment
- 1 grill or grill pan
- 1 medium saucepan
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 chef's knife
- 4 serving bowls
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds.
- 1 cup teriyaki sauce Store-bought or homemade.
- 2 cups cooked jasmine rice
- 1 cup pineapple chunks Fresh or canned.
- 1 piece red bell pepper Sliced.
- 1 cup snap peas
- ¼ cup green onions Chopped.
- 1 tablespoon sesame seeds For garnish.
- to taste salt
- to taste pepper
Instructions
- In a mixing bowl, marinate the chicken breasts with ½ cup of teriyaki sauce for at least 15 minutes. If you have more time, let it marinate longer for enhanced flavor.
- Preheat the grill or grill pan over medium-high heat.
- Remove the chicken from the marinade and season with salt and pepper. Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
- While the chicken is grilling, prepare the vegetables. In a saucepan, lightly steam the snap peas and bell pepper until tender, about 3-4 minutes.
- Once the chicken is done, remove it from the grill and let it rest for a few minutes before slicing it into strips.
- To assemble the bowls, divide the cooked rice among four serving bowls. Top with grilled chicken, steamed vegetables, pineapple chunks, and additional teriyaki sauce to taste.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
Serve with extra teriyaki sauce on the side for dipping if desired.
You can customize the vegetables based on your preferences; consider adding carrots or zucchini.
For a spicier version, add sliced jalapeños or a drizzle of sriracha sauce.