Grilled Hawaiian Chicken Teriyaki Bowl
What makes this teriyaki chicken bowl so versatile is how easy it is to customize. Serve it over fluffy white rice, hearty brown rice, or even a bed of quinoa for a healthier twist.
Equipment
- Grill or Grill Pan
- Mixing Bowls
- Measuring Cups & Spoons
- Knife & cutting board
- Small saucepan
- Tongs
- Serving bowls
Ingredients
For the Chicken & Marinade
- 1 lb 450g boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp pineapple juice
- 1 clove garlic minced
- 1 tsp grated fresh ginger
- 1 tsp sesame oil
For the Pineapple Teriyaki Glaze
- 1/2 cup fresh pineapple chunks
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp cornstarch mixed with 1 tbsp water
For Serving
- 2 cups cooked white or brown rice
- 1/2 cup shredded carrots
- 1/2 cup sliced bell peppers
- 2 green onions chopped
- Sesame seeds for garnish
Instructions
Prepare the Marinade
- In a medium mixing bowl, combine soy sauce, brown sugar, honey, pineapple juice, garlic, ginger, and sesame oil.
- Whisk until the sugar is fully dissolved and the mixture is smooth.
- Pro tip: Whisk continuously to prevent sugar from settling at the bottom—it ensures every piece of chicken gets evenly coated.
Marinate the Chicken
- Place the chicken thighs in a shallow dish or zip-top bag.
- Pour the marinade over the chicken, making sure each piece is fully coated.
- Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Pro tip: Flip the chicken halfway through marinating to ensure both sides soak up the teriyaki goodness.
Grill the Chicken
- Preheat your grill or grill pan over medium-high heat.
- Remove the chicken from the marinade, letting excess drip off.
- Grill chicken 4–5 minutes per side, or until fully cooked and caramelized.
- Pro tip: Avoid moving the chicken too much on the grill—this helps get those gorgeous char marks.
Make the Pineapple Teriyaki Glaze
- In a small saucepan, combine pineapple chunks, soy sauce, and brown sugar over medium heat.
- Bring to a gentle simmer for 3–4 minutes.
- Stir in the cornstarch slurry and cook for another 1–2 minutes until the glaze thickens.
- Pro tip: Keep stirring after adding cornstarch to prevent lumps and achieve a silky smooth glaze.
Assemble the Teriyaki Chicken Bowl
- Place cooked rice into serving bowls.
- Slice grilled chicken into bite-sized pieces and arrange over the rice.
- Add shredded carrots and sliced bell peppers for color and crunch.
- Drizzle generously with the pineapple teriyaki glaze.
- Garnish with green onions and sesame seeds.
- Pro tip: Serve immediately while the chicken is warm and glaze is glossy for the best presentation and flavor.
Notes
Nutritional Value (per serving, approximate)
- Calories: 450–500 kcal
- Protein: 32–35g
- Carbohydrates: 55–60g
- Fat: 10–12g
- Fiber: 3–4g
- Sugar: 12–15g
- Sodium: 800–900mg