Hawaiian Chicken and Veggie Teriyaki Bowls
User Reviews
5
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Prep Time
45 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Servings
6 -7 servings
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Course
Main Course
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Cuisine
American
Hawaiian Chicken and Veggie Teriyaki Bowls
Description
For Hawaiian Chicken and Veggie Teriyaki Bowls, chicken breasts or thighs are marinated in a blend of low-sodium soy sauce, pineapple juice, light brown sugar, rice vinegar, freshly grated ginger, and minced garlic. After marinating for at least an hour, the chicken is grilled or broiled until cooked through, brushed with reserved marinade for extra flavor and caramelization.
Vegetables including pineapple wedges, zucchini spears, and bell pepper strips are also grilled to develop a slight char and sweetness. The grilled components are combined over hot cooked rice, which can be plain or flavored, such as cilantro lime or coconut rice. The recipe suggests toppings like diced avocado, pickled onions, toasted sesame seeds, and fresh lime wedges to add layers of texture and brightness.
This dish balances the sweet tang from pineapple and brown sugar with savory soy and aromatic ginger and garlic. Grilling imparts a smoky depth while keeping the chicken juicy. The assembled bowl makes a satisfying and colorful meal suitable for lunch or dinner.
A useful tip includes freezing fresh ginger before grating to make finely grated ginger easier to achieve. Pickled onions can be prepared ahead by soaking sliced red onions in a heated vinegar-sugar-salt mixture. Having extra teriyaki sauce on hand allows additional drizzling to boost flavor if marinade is used up during cooking.
Ingredients
Chicken + Marinade:
- 1 ½ to 2 to 2 pounds chicken breasts boneless, skinless, or tenders or thighs
- 1 cup soy sauce low-sodium
- 1 cup pineapple juice
- ½ cup light brown sugar lightly packed
- ⅓ cup rice vinegar unseasoned
- 1 tablespoon ginger finely grated, see note
- 1 tablespoon garlic finely minced, fresh, see note
Veggies + Rice:
- 1 small pineapple peeled, cut into wedges or thick spears
- 2 to 3 to 3 medium zucchini cut into spears
- 2 medium bell pepper any color, cored and cut into thick strips
- 3 cups rice hot, cooked, see note
- avocado diced avocado, fresh or pickled onion, toasted sesame seeds, fresh lime wedges, extra teriyaki sauce
- onion
- sesame seeds
- lime
- teriyaki sauce
Instructions
- Place the chicken in a shallow dish. Combine all the marinade ingredients and whisk until the sugar is mostly dissolved. Pour half of the marinade into a container to use later; cover and refrigerate. Pour the remaining marinade over the chicken. Toss to coat evenly. Cover and refrigerate for at least an hour or up to 24 hours.
- Preheat an outdoor grill, indoor grill pan, air fryer, or oven broiler to medium or medium-high heat. I use a pellet grill and preheat to 375 degrees F.
- Cook the chicken until cooked through, flipping once and brushing with reserved marinade the last 1-2 minutes of cooking (discard the marinade used for the chicken). Exact cooking times will vary based on the thickness/type of chicken used; an instant-read thermometer should read 165 degrees F when inserted at the thickest part of the chicken. Remove the chicken, tent with foil, and let rest for 10 minutes while cooking the veggies.
- Add the pineapple, zucchini, and bell peppers to the grill (can also use a grill pan or any of the aforementioned cooking methods in step #2). Brush with reserved marinade. Cook for 2-3 minutes, flip, brush with marinade, and continue cooking until crisp-tender, another 3-5 minutes. Remove to a pan.
- If desired, pour the remaining marinade (that was used for brushing the chicken, pineapple and veggies) into a small saucepan and simmer for a couple of minutes until reduced slightly.
- To serve, slice the chicken into strips. Chop the pineapple, bell peppers and zucchin into bite-size pieces.
- Add a scoop of rice to a serving plate or bowl followed by chicken slices, pineapple, bell peppers, zucchini, and any other add-ins like diced avocados, red onion slices, fresh lime wedges.
- Drizzle with remaining teriyaki marinade/sauce and toasted sesame seeds, if desired. Serve immediately.
Notes
- Freeze fresh ginger before grating to simplify preparation; no need to peel.
- Use frozen ginger or garlic cubes from the store as an alternative to fresh.
- The chicken marinade should be split with half reserved for brushing during cooking; discard after use.
- Cilantro lime rice, coconut rice, or plain white/brown rice each work well as the base.
- Pickled onions can be made by soaking thinly sliced red onions in a hot vinegar, sugar, and salt mixture for at least an hour.
- Extra teriyaki sauce can be used for drizzling if all marinade has been applied during grilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-7 servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 390kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 30g | 60% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 909mg | 38% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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