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Grilled Pineapple Chicken Teriyaki Bowls are a vibrant and flavorful dish that perfectly marries the savory essence of teriyaki with the tropical sweetness of grilled pineapple. This delightful recipe is not only visually appealing but also offers a well-balanced meal packed with protein, vitamins, and essential nutrients. The combination of tender chicken marinated in a rich teriyaki sauce, complemented by the caramelized edges of pineapple, creates a dish that is both satisfying and healthy. Whether you are looking to impress guests at a summer barbecue or simply seeking an exciting addition to your weeknight dinner rotation, these teriyaki bowls are sure to please.

Grilled Pineapple Chicken Teriyaki Bowls

Discover the vibrant flavors of Grilled Pineapple Chicken Teriyaki Bowls, a delightful dish that blends savory teriyaki with sweet, caramelized pineapple. This recipe is perfect for any occasion, combining marinated chicken, fresh veggies, and a tropical twist. Enjoy a meal that’s not only visually appealing but also packed with protein and essential nutrients. Dive into step-by-step instructions and create this healthy and satisfying dish in your own kitchen. Perfect for summer barbecues or a quick weeknight dinner!
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Ingredients
  

For the Chicken Marinade:

1 lb boneless, skinless chicken thighs

1/2 cup soy sauce (low sodium)

1/4 cup teriyaki sauce

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon honey or brown sugar

1 tablespoon rice vinegar

For Grilling:

1 medium ripe pineapple, peeled, cored, and cut into slices

1 tablespoon vegetable oil (for grill)

Salt and pepper to taste

For the Bowl:

2 cups cooked jasmine or basmati rice

1 red bell pepper, thinly sliced

1 cup snap peas or sugar snap peas

1/4 cup green onions, thinly sliced

Sesame seeds for garnish

Fresh cilantro for garnish (optional)

Instructions
 

Marinate the Chicken: In a medium bowl, whisk together soy sauce, teriyaki sauce, sesame oil, minced garlic, grated ginger, honey, and rice vinegar. Add the chicken thighs to the marinade and coat well. Cover and refrigerate for at least 30 minutes (up to 2 hours for more flavor).

    Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates with vegetable oil to prevent sticking.

      Grill the Chicken: Remove the chicken from the marinade (discard the marinade) and season with salt and pepper. Place the chicken on the grill. Cook for about 5-6 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C). During the last few minutes of grilling, add the pineapple slices to the grill and cook until they caramelize and have grill marks, about 2-3 minutes per side.

        Slice the Chicken: Once the chicken is cooked, let it rest for a few minutes before slicing into bite-sized pieces.

          Assemble the Bowls: In each bowl, place a generous serving of cooked rice as the base. Top with sliced grilled chicken, grilled pineapple, sliced red bell pepper, and snap peas.

            Garnish and Serve: Sprinkle sliced green onions and sesame seeds over each bowl. Add fresh cilantro if desired. Serve immediately and enjoy your vibrant, flavor-packed Grilled Pineapple Chicken Teriyaki Bowls!

              Prep Time, Total Time, Servings: 30 minutes | 40 minutes | 4 servings