Flavorful Grilled Pineapple Chicken Teriyaki Bowls
A quick and easy grilled chicken dish featuring juicy chicken thighs and caramelized pineapple with a homemade teriyaki glaze, served over fluffy rice and garnished with green onions and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs
- ¼ cup soy sauce
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil
- 1 fresh pineapple, peeled, cored, and sliced into rings or chunks
- 1 tablespoon brown sugar
- 1 teaspoon chili powder (optional)
- 3 cups cooked jasmine or basmati rice (or cauliflower rice for low-carb)
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Fresh cilantro leaves (optional)
Instructions
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 20 minutes, up to 2 hours.
- Slice the pineapple into ½-inch thick rings or chunks. Toss pineapple with brown sugar and chili powder (if using) in a separate bowl to coat.
- Preheat grill or grill pan over medium-high heat.
- Place marinated chicken on the grill and cook for about 5-6 minutes per side until internal temperature reaches 165°F (74°C). Flip once the chicken releases easily from the grill grates.
- After the chicken is mostly done, place pineapple slices on the grill. Cook for 3-4 minutes per side until caramelized and slightly charred.
- Spoon cooked rice into bowls. Slice grilled chicken and arrange over rice alongside grilled pineapple. Garnish with sliced green onions, toasted sesame seeds, and fresh cilantro if desired.
- Drizzle with any leftover marinade boiled briefly or extra teriyaki sauce before serving.
Notes
Marinate chicken for at least 20 minutes for best flavor. Grill pineapple separately to avoid sogginess and achieve perfect caramelization. Rest chicken for 5 minutes before slicing to keep it juicy. Use tamari or coconut aminos for gluten-free version. Leftovers keep well for up to 3 days refrigerated.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 450
- Sugar: 18
- Sodium: 850
- Fat: 14
- Saturated Fat: 2.5
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
Keywords: grilled chicken, pineapple, teriyaki, easy recipe, summer, quick dinner, grilled pineapple chicken, healthy bowls