Grilled Pineapple Teriyaki Chicken Bowls
A delightful combination of sweet and savory teriyaki chicken, grilled pineapple, and jasmine rice, perfect for weeknight dinners or gatherings.
Ingredients
For the Base
- 2 pieces chicken breasts Can substitute with boneless skinless thighs.
- 2 cups cooked jasmine rice Any type of cooked rice can work.
For the Sauce
- 1 cup teriyaki sauce For a lower-sodium version, select low-sodium teriyaki sauce.
- Salt and pepper to taste
- 1 tablespoon olive oil
To Serve
- 1 piece ripe pineapple, peeled and sliced Fresh pineapple is recommended.
- Chopped green onions for garnish
Instructions
Marinating the Chicken
- Marinate the chicken breasts in teriyaki sauce for at least 30 minutes.
Grilling
- Preheat a grill or grill pan over medium-high heat.
- Brush the pineapple slices with olive oil and season the chicken with salt and pepper.
- Grill the marinated chicken for 6-7 minutes per side until cooked through.
- While the chicken is grilling, add the pineapple slices and grill for 3-4 minutes on each side.
Assembly
- Serve the grilled chicken over cooked jasmine rice.
- Top with grilled pineapple slices and sprinkle with chopped green onions for garnish.
Notes
Let the chicken rest for a few minutes after grilling. Reserve some teriyaki sauce for drizzling on the final dish. Don't overload the grill for a perfect char.