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If you’re in search of a dish that promises to tantalize your taste buds while also being a feast for the eyes, look no further than Grilled Pineapple Chicken Teriyaki Bowls. This vibrant and flavorful meal is the epitome of culinary fusion, blending the savory goodness of marinated chicken thighs with the sweet, tropical essence of grilled pineapple. Served atop a fluffy bed of jasmine rice and accompanied by a medley of colorful vegetables, these bowls are perfect for a quick weeknight dinner or an impressive dish to serve at a weekend gathering.

Grilled Pineapple Chicken Teriyaki Bowls

Dive into the delightful world of Grilled Pineapple Chicken Teriyaki Bowls! This vibrant dish combines juicy marinated chicken thighs with sweet, caramelized grilled pineapple, all served over a fluffy bed of jasmine rice and colorful vegetables. Perfect for weeknight dinners or special gatherings, this meal not only tantalizes your taste buds but also serves as a feast for the eyes. Discover the perfect balance of flavors and elevate your culinary skills with this easy-to-follow recipe.

Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup teriyaki sauce (store-bought or homemade)

2 cups fresh pineapple, peeled and cut into rings

1 tablespoon olive oil

Salt and pepper, to taste

2 cups cooked jasmine rice

1 cup broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

¼ cup green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken:

    In a bowl, combine the chicken thighs with ¾ cup of teriyaki sauce. Allow it to marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

      Grill the Pineapple:

        Preheat your grill or grill pan on medium-high heat. Brush the pineapple rings with olive oil and sprinkle with a pinch of salt. Grill each side for about 3-4 minutes or until caramelized and grill marks appear. Remove from heat and set aside.

          Cook the Chicken:

            Remove the chicken from the marinade (discard any leftover marinade). Sear the marinated chicken thighs on the grill for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). In the last minute of cooking, brush the remaining ¼ cup of teriyaki sauce over the chicken to glaze it.

              Blanch the Vegetables:

                In a pot of boiling water, blanch the broccoli florets and sliced bell peppers for about 2-3 minutes until vibrant and tender-crisp. Drain and set aside.

                  Assemble the Bowls:

                    Start with a scoop of jasmine rice at the bottom of each bowl. Slice the grilled chicken thighs and place them on top of the rice. Add the grilled pineapple rings and the blanched vegetables.

                      Garnish:

                        Sprinkle chopped green onions and sesame seeds over each bowl for an extra crunch and a burst of flavor.

                          Serve:

                            Enjoy your Grilled Pineapple Chicken Teriyaki Bowls warm, drizzled with additional teriyaki sauce if desired!

                              Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings