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Hawaiian Chicken and Veggie Teriyaki Bowls Recipe

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A delicious and vibrant Hawaiian Chicken and Veggie Teriyaki Bowl featuring tender grilled chicken marinated in a sweet and tangy teriyaki sauce, served with perfectly grilled pineapple, zucchini, and bell peppers over steamed rice. This colorful dish balances savory and fruity flavors, making it a satisfying and healthy meal for six.

Ingredients

For the Chicken Marinade

  • 1 1/2 to 2 pounds boneless, skinless chicken breasts, tenders or thighs
  • 1 cup low-sodium soy sauce
  • 1 cup pineapple juice
  • 1/2 cup lightly packed light brown sugar
  • 1/3 cup unseasoned rice vinegar
  • 1 tablespoon finely grated ginger
  • 1 tablespoon finely minced fresh garlic

For the Vegetables and Pineapple

  • 1 small pineapple, peeled and cut into wedges or thick spears
  • 2 to 3 medium zucchini, cut into spears
  • 2 medium bell peppers, any color, cored and cut into thick strips

Additional Ingredients

  • 3 cups hot, cooked rice
  • Diced avocados (optional)
  • Fresh or pickled onions (optional)
  • Toasted sesame seeds (optional)
  • Fresh lime wedges (optional)

Instructions

  1. Marinate the Chicken: Place the chicken in a shallow dish. In a separate bowl, combine soy sauce, pineapple juice, light brown sugar, rice vinegar, grated ginger, and minced garlic. Whisk until the sugar is mostly dissolved. Pour half of this marinade into a container and refrigerate for later use. Pour the remaining marinade over the chicken, toss to coat evenly, cover, and refrigerate for at least one hour or up to 24 hours to allow flavors to infuse.
  2. Preheat the Grill: Prepare your cooking surface by preheating an outdoor grill, indoor grill pan, air fryer, or oven broiler to medium or medium-high heat. For pellet grill users, preheat to 375°F.
  3. Cook the Chicken: Grill the chicken until fully cooked, flipping once during cooking. In the last 1-2 minutes, brush the chicken with the reserved marinade to enhance flavor. Use an instant-read thermometer to check that the internal temperature reaches 165°F. Remove the chicken and tent with foil to rest for 10 minutes.
  4. Grill the Vegetables and Pineapple: Add pineapple wedges, zucchini spears, and bell pepper strips to the grill. Brush them with the reserved marinade. Cook for 2-3 minutes, then flip and brush again. Continue cooking for an additional 3-5 minutes until vegetables are crisp-tender. Remove and transfer to a pan.
  5. Prepare Teriyaki Sauce: Pour the remaining marinade used for brushing onto a small saucepan. Simmer it for a few minutes until it reduces slightly, thickening into a sauce.
  6. Slice and Chop: Slice the rested chicken into strips. Chop the grilled pineapple, bell peppers, and zucchini into bite-sized pieces for easy serving.
  7. Assemble the Bowls: Place a scoop of hot cooked rice into each serving bowl or plate. Arrange chicken strips, then top with chopped pineapple, bell peppers, and zucchini. Add optional toppings such as diced avocados, fresh or pickled onions, and fresh lime wedges.
  8. Finish and Serve: Drizzle the reduced teriyaki sauce over the assembled bowls and sprinkle with toasted sesame seeds if desired. Serve immediately to enjoy the blend of savory and sweet flavors.

Notes

  • For best flavor, marinate the chicken for at least one hour but no longer than 24 hours.
  • Use an instant-read thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
  • Rice can be substituted with quinoa or cauliflower rice for a lower-carb option.
  • The marinade can also be used as a dipping sauce if reduced properly.
  • Feel free to customize the veggies based on seasonality or preference.

Find it online: https://cozyplatter.com/hawaiian-chicken-and-veggie-teriyaki-bowls-recipe/