Teriyaki Chicken Bowls
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Teriyaki Chicken Bowls
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Easy Teriyaki Chicken Bowls with Sriracha Pineapple Crema over a bed of Coconut Ginger Red Beans and Rice are crazy delicious layers of textures and flavors in every bite!
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Ingredients
- 10 oz. package Campbell's Teriyaki Chicken Grill Sauce
- 1 1/2 pounds boneless skinless chicken breasts
- 1 ripe pineapple, trimmed and sliced
- 2 large zucchini, sliced
- 2 large red bell peppers quartered
- 1 tablespoon olive oil plus more to brush grill
- salt and pepper
- 1 Recipe Coconut Ginger Rice and Beans
Pineapple Sriracha Crema
- 3/4 cup sour cream, divided
- 1/4 cup mayonnaise, divided
- 3 tablespoons pineapple marmalade
- 2-4 teaspoons sriracha, more or less to taste
- 1 tablespoon lime juice
- 1/4 cup loosely packed cilantro, chopped
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Instructions
- Teriyaki Chicken: Brush grill where you will be cooking chicken and pineapple with some olive oil. Preheat grill to medium heat. Season chicken with salt and pepper and grill for 5-7 minutes per side, or until completely cooked through.
- Remove chicken from the grill and let rest 5 minutes before slicing. Add to a large bowl and toss with warmed teriyaki sauce.
- Vegetables and Pineapple: Add 1 tablespoon olive oil and some freshly cracked salt and pepper to a large freezer bag with the bell peppers and zucchini. Toss to coat.
- Working in batches, grill vegetables and pineapple at medium high heat until tender and lightly charred all over, about 6-8 minutes for the pineapple, or until caramelized, 8 minutes for the zucchini and 6 minutes for the red bell peppers, flipping everything once during cooking. Once cool enough to handle, slice red bell peppers into strips.
- Sriracha Pineapple Crema: Add 1/2 cup sour cream, 2 tablespoon mayonnaise, the pineapple marmalade, Sriracha, lime juice and cilantro to your blender and chop then puree until smooth, scraping sides down as needed. Transfer to a bowl and stir in 1/4 cup sour cream and 2 tablespoons mayonnaise.* Taste and stir in more Sriracha and lime juice to taste if desired.
- Assemble: Divide rice between bowls and top with chicken, red bell peppers, zucchini and pineapple. Drizzle with Sriracha Pineapple Crema.
Notes
- *I stir in more sour cream and mayonnaise after blending to thicken the crema. I find if I add it all to the blender it is too runny. **Cooking time will vary depending on how much you can cook on your grill at a time.
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