These teriyaki chicken boats are a great for entertaining in the summer. Bring on the summer island vides with these fun pineapple boats filled with delicious coconut rice, teriyaki chicken and pineapple salsa. Topped with sriracha mayo and you have a showstopper!

Step 1: Marinate the chicken

For this recipe, I used chicken thighs but breast is a great alternative. Make sure to clean up any fatty clumps off the meat and bath the thighs in a teriyaki marinade. Let that sit in the refrigerator for at least 1 hour allowing the flavors to penetrate the meat.

Step 2: Homemade pineapple salsa

Nothing goes to waste in this recipe. Slice a whole pineapple in half and scoop out the inside leaving about 1/2 inch around the wall.

Chop up the removed pineapple, a red bell pepper, jalapeno, red onion and cilantro. Mix the ingredients together in a bowl, adding freshly squeezed lime juice and Dad’s All Purpose rub.

If you really like pineapple, you have to check out my pineapple throne chicken recipe. A whole chicken cooked on a pineapple! Talk about a showstopper!

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Step 3: Grill the teriyaki chicken

Now that the chicken thighs have marinated in the teriyaki sauce for at least 1 hour, preheat the grill to 400 degree and set for direct heat. Place the chicken directly on the grates and cook until the internal temperature reaches 175 degrees. Flip every 2-3 minutes to get an even cook all around.

At the very end, brush the chicken with some unused teriyaki sauce for that final glaze. Let it cook for 1 more minute.

Remove the teriyaki chicken thighs off the grill and let them rest for 10 minutes.

Step 4: Assemble the teriyaki chicken bowls

Start with adding some coconut rice in the pineapple bowl. You can make it yourself by cooking jasime rice in coconut water or do what I did and make the ready made rice. Next, cube up the grilled teriyaki chicken and lay it over the rice. Add a heaping spoon full of the pineapple salsa and drizzle some sriracha mayo on top. Enjoy!

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Teriyaki Chicken Bowls

Bring on the summer island vides with these fun pineapple boats filled with delicious coconut rice, teriyaki chicken and pineapple salsa.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 2 People

Ingredients

• 4 Chicken thighs
• 2 cups Teriyaki marinade
• 1 Whole pineapple
• 1 Red bell pepper
• 1 Jalapeno
• 1 Lime
• 1/2 Red onion
• 1/4 cup Cilantro
• 1 tbsp Dad's All Purpose rub

Instructions

• Remove any fatty clumps off the meat and bath the thighs in a teriyaki marinade.
• Refrigerate for at least 1 hour.
• Slice a whole pineapple in half and scoop out the inside leaving about 1/2 inch around the wall.
• To make the pineapple salsa, chop up the removed pineapple, a red bell pepper, jalapeno, red onion and cilantro. Mix the ingredients together in a bowl, adding freshly squeezed lime juice and Dad'sAll Purpose rub.
• Preheat the grill to 400 degree and set for direct heat.
• Place the chicken directly on the grates and cook until the internal temperature reaches 175 degrees. Flip every 2-3 minutes to get an even cook all around.
• Before removing the chicken off the grill, brush some unused teriyaki sauce for that final glaze. Cook for one more minute.
• Remove the teriyaki chicken thighs off the grill and let them rest for 10minutes.
• Assemble the teriyaki chicken boats with chopped up teriyaki chicken, coconut rice and pineapple salsa. Top if all off with some sriracha mayo.

The post Teriyaki Chicken Boats appeared first on Grillin With Dad.