adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken Teriyaki Rice Bowls
Chicken Teriyaki Rice Bowls
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
285 minutes
Grilled chicken teriyaki bowl with marinated chicken, pineapple, broccoli, and red pepper over rice. Deliciously grilled goodness in a bowl!
Ingredients:
  • ½ cup low sodium teriyaki marinade (such as Kikkoman®)
  • 2 tablespoons prepared horseradish
  • 1 tablespoon chili oil
  • 1 pound boneless, skinless chicken breast halves
  • 1 bunch broccoli, cut into florets
  • 1 red pepper, cut into strips
  • 2 tablespoons sesame oil
  • 1 1/2 teaspoons garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 pinch red pepper flakes
  • 1 pineapple - peeled, cored, and cut into 6 wedges
  • 2 cups cooked white rice
  • 1 teaspoon black and white sesame seeds (optional)
  • 1 green onion, sliced thin (optional)
Instructions:
  • Combine teriyaki marinade, horseradish, and chili oil in a resealable plastic bag. Add chicken, ensuring it's coated in the marinade, remove excess air, and seal the bag. Refrigerate and marinate for at least 4 hours.
  • Heat up your outdoor grill to medium-high heat and give the grate a light coating of oil.
  • Marinate chicken in flavorful teriyaki, then grill until perfectly cooked, about 10-15 minutes per side. Ensure it reaches an internal temperature of at least 165 degrees F (74 degrees C) using an instant-read thermometer.
  • In a large bowl, combine broccoli florets and red pepper strips. Drizzle with sesame oil and toss until coated. Sprinkle with garlic powder, black pepper, salt, and crushed red pepper, then toss again to coat evenly.
  • Grill broccoli and red pepper strips in a basket, turning occasionally, until perfectly tender-crisp, around 10 minutes.
  • Grill pineapple until tender and warm, about 2 to 3 minutes on each side.
  • Cube the pineapple and chicken into 1-inch pieces. In individual bowls, assemble layers of rice, chicken, pineapple, broccoli, and red peppers. Top each bowl with sliced green onions and sesame seeds, and if desired, drizzle with extra teriyaki sauce before serving.

Similar Recipes