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Hawaiian Chicken and Veggie Teriyaki Bowl

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A quick, flavorful, and satisfying weeknight dinner that brings a taste of the tropics to your table with grilled chicken, vibrant vegetables, and a sweet and savory teriyaki glaze.

Ingredients

Scale

Chicken + Marinade

  • 1.75 pounds boneless, skinless chicken breasts, tenders, or thighs (Thighs tend to be a bit more forgiving and juicy, while breasts are leaner.)
  • 1 cup low-sodium soy sauce (This is our salty, umami base. Low-sodium keeps it from being too overpowering.)
  • 1 cup pineapple juice (Adds a subtle sweetness and helps tenderize the chicken.)
  • 0.5 cup lightly packed light brown sugar (For that quintessential sweet and sticky teriyaki glaze.)
  • 0.33 cup unseasoned rice vinegar (A touch of tanginess to balance out the sweetness.)
  • 1 tablespoon finely grated ginger (Fresh ginger is key for that bright, zesty kick!)
  • 1 tablespoon finely minced fresh garlic

Veggies + Rice

  • 1 small pineapple (Peeled and cut into wedges or thick spears. Grilling pineapple brings out its natural sweetness and adds a wonderful caramelized flavor.)
  • 2.5 medium zucchini (Cut into spears. Zucchini gets so tender and slightly sweet when grilled or roasted.)
  • 2 medium bell peppers (Any color, cored and cut into thick strips. I love using a mix of colors for visual appeal and a variety of slightly different flavors.)
  • 3 cups hot, cooked rice (Jasmine rice or basmati rice are my favorites for these bowls, but any rice you love will work!)

Other Goodies for Garnish

  • Diced avocados (For that creamy, cool contrast.)
  • Fresh or pickled onions (Adds a lovely sharp bite.)
  • Toasted sesame seeds (A little crunch and nutty flavor.)
  • Fresh lime wedges (A squeeze of lime brightens everything up!)
  • Extra teriyaki sauce (For drizzling, because more is always better!)

Instructions

  1. In a medium-sized bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, grated ginger, and minced garlic until sugar is dissolved.
  2. Add chicken pieces to the marinade, ensuring they are submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Preheat grill to medium-high heat. Alternatively, set oven to medium-high heat.
  4. Remove chicken from marinade, letting excess drip off. Discard used marinade. Grill or bake chicken until cooked through and no longer pink. Let rest for 5 minutes before slicing or dicing.
  5. While chicken cooks, toss pineapple, zucchini, and bell peppers onto the grill (or into the oven with the chicken). Cook until tender and slightly charred.
  6. Assemble bowls by starting with a generous scoop of hot, cooked rice.
  7. Top rice with cooked chicken and grilled vegetables.
  8. Garnish with diced avocado, onions, toasted sesame seeds, and lime wedges. Drizzle with extra teriyaki sauce if desired.

Notes

This recipe is flexible! Substitute chicken with shrimp or tofu, add other vegetables like broccoli or snap peas, or use brown rice or quinoa as a base. For a spicier kick, add red pepper flakes to the marinade. Orange juice can also add another layer of tropical flavor.

Find it online: https://speedydishes.com/hawaiian-chicken-teriyaki-bowl-recipe/