Flavorful Grilled Pineapple Chicken Teriyaki Bowls
A quick and easy grilled pineapple chicken teriyaki bowl featuring smoky caramelized pineapple, tender chicken thighs, fresh veggies, and a homemade teriyaki glaze. Perfect for a healthy weeknight dinner or casual entertaining.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian Fusion
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs (or breasts)
- ½ cup soy sauce or tamari
- 2 tablespoons honey or maple syrup
- 3 cloves fresh garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional)
- 1 medium fresh pineapple, sliced into rings or chunks (about 3 cups)
- 2 medium bell peppers, assorted colors, sliced
- 1 cup snap peas or sugar snap peas
- 2 medium carrots, thinly sliced or julienned
- 3 stalks green onions, sliced
- 4 cups cooked jasmine rice or brown rice
- 1 tablespoon toasted sesame seeds
- Fresh cilantro or basil, chopped (optional)
- Red chili flakes or sliced fresh chili (optional)
Instructions
- Marinate the chicken: In a mixing bowl, whisk together soy sauce (½ cup), honey (2 tablespoons), minced garlic (3 cloves), grated ginger (1 tablespoon), rice vinegar (1 tablespoon), and sesame oil (1 teaspoon). Add chicken thighs and coat well. Cover and refrigerate for at least 30 minutes, up to 2 hours.
- Prepare vegetables and pineapple: Slice pineapple into ½-inch thick rings or chunks. Slice bell peppers into strips, julienne carrots, trim snap peas, and slice green onions. Set aside.
- Cook the rice: Rinse 2 cups uncooked jasmine or brown rice until water runs clear. Cook according to package instructions or in a rice cooker. Fluff and keep warm.
- Preheat grill or grill pan to medium-high heat. Lightly oil grates or pan to prevent sticking.
- Grill chicken and pineapple: Place marinated chicken on grill, cook 6-7 minutes per side until internal temperature reaches 165°F (74°C). Grill pineapple slices alongside, turning once, about 2-3 minutes per side until caramelized and slightly charred.
- Sauté or steam veggies: Quickly sauté bell peppers, carrots, and snap peas in a hot pan with a splash of oil over medium-high heat until tender-crisp, about 5 minutes. Alternatively, steam lightly.
- Assemble bowls: Slice grilled chicken into strips. In bowls, layer warm rice, grilled pineapple chunks, sautéed veggies, and chicken strips. Sprinkle with toasted sesame seeds, sliced green onions, fresh herbs, and chili flakes if desired.
- Serve immediately for best flavor and texture.
Notes
Marinate chicken for at least 30 minutes or up to 2 hours for best flavor. Oil the grill grates, not the chicken, to prevent sticking. Use a meat thermometer to ensure chicken reaches 165°F. Sauté veggies until tender-crisp to maintain texture. Fresh pineapple is best for grilling; if using frozen, thaw and pat dry first. Leftovers keep well for up to 3 days if stored separately.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Fat: 8
- Carbohydrates: 45
- Fiber: 5
- Protein: 35
Keywords: grilled pineapple chicken, teriyaki bowls, healthy dinner, quick recipe, grilled chicken, pineapple teriyaki, weeknight meal