These Chicken Teriyaki Pineapple Bowls are a guaranteed way to impress your friends and family! Teriyaki glazed chicken, grilled pineapple, and ginger-perfumed rice come together in a symphony of flavors to create a crowd-pleasing meal. Cooked on a LoCo flattop grill, the dish cooks quickly with easy steps and makes plenty for a gathering!
Why You’ll Love These Chicken Teriyaki Pineapple Bowls Recipe
With tender chicken, a bold teriyaki glaze, sweet caramelized pineapple, and lightly crisp cauliflower rice, what’s not to love about this pineapple bowl teriyaki chicken?
- Quick and Easy: Just chop, marinate, cook, and combine. From start to finish, this dish is ready to eat with a total time of less than 30 minutes!
- Flavorful: Every bite is bursting with sweet, savory, tangy flavors to satisfy all your tastebuds.
- Showstopping: Served warm in a pineapple hull, these chicken teriyaki pineapple bowls look like they came straight from the page of a magazine.
If you love grilled pineapple recipes, be sure to try out my pineapple ginger grilled chicken and Hawaiian grilled pineapple and pork tenderloin sliders, too!
Ingredients You’ll Need
- Chicken - I recommend using boneless skinless chicken thighs as they tend to stay a bit juicier than breasts. However, boneless skinless chicken breasts will also work if preferred.
- Pineapple - Look for a large pineapple that’s mostly yellow in color, fairly firm but gives light when squeezed, and has a sweet scent.
- Ginger - For the best taste, use fresh ginger, and mince it finely.
- Cauliflower Rice - Use frozen or unfrozen cauliflower rice, or swap it out for cooked long-grain white rice for a heartier meal.
- Scallions - Use the white and green parts for garnish.
- Teriyaki Sauce - Look for a teriyaki sauce with no food dyes or high fructose corn syrup.
- Sesame Seeds - Add white or black sesame seeds to taste for a slightly nutty taste and a subtle crunch.
How to Make Grilled Teriyaki Chicken in a Pineapple Bowl
** Full printable instructions at the recipe card at the end
- Chop the chicken thighs into bite-sized pieces.
- Marinate the chicken pieces in teriyaki sauce for a few minutes before cooking.
- Slice the pineapple in half, and remove the insides with a knife. Then, chop the pineapple flesh into pieces, and discard the inedible inner core.
- Heat your LoCo Flattop grill to 375 degrees Fahrenheit on all three burners.
- Add the marinated chicken, cauliflower rice, and pineapple to three separate bowls.
- Cook the chicken on the griddle until it reaches an internal temperature of 165 degrees Fahrenheit when measured with a meat thermometer.
- Cook the cauliflower rice until it is lightly browned. Then, add the chopped ginger and a drizzle of teriyaki sauce.
- Grill the pineapple pieces until they are warmed through and lightly caramelized.
- Add the rice to a large bowl followed by the chicken and pineapple. Mix to combine.
- Serve the chicken teriyaki mixture in the hulled-out pineapple bowls, and garnish with chopped scallions and sesame seeds.
Frequently Asked Questions
How should I serve chicken teriyaki pineapple bowls? This recipe is designed to be a complete meal on its own! However, if you’re feeling extra hungry or feeding a crowd, try pairing it with sides like grilled romaine lettuce, roasted broccoli, or edamame!
Can I make this recipe ahead of time? This recipe is best served fresh. However, if you have leftovers or want to prepare in advance, you can transfer the chicken mixture to an airtight container, and store it in the fridge for 3-4 days. Reheat in the microwave or in a skillet over medium heat just until warmed through when you’re ready to eat.
Can I use a different protein? I haven’t tested this recipe with any other protein, but it should work! Shrimp, beef, or pork would all make great options. Just be sure to adjust the cooking time as needed, depending on what you use.
More Grilled Chicken Recipes
Print
Teriyaki Chicken Pineapple Bowls
Create a restaurant-worthy meal in minutes at home with this sweet and tangy grilled chicken teriyaki pineapple bowl recipe!
Course Main Course
Cuisine American
Keyword chicken teriyaki pineapple bowls, pineapple bowl teriyaki chicken, pineapple chicken teriyaki bowls, pineapple teriyaki chicken bowl, teriyaki chicken in a pineapple bowl, teriyaki chicken pineapple bowl, teriyaki chicken pineapple bowls
Prep Time 15 minutes minutes
Cook Time 12 minutes minutes
Total Time 22 minutes minutes
Servings 8 medium-sized bowls
Calories 348kcal
1 LoCo Flattop Grill
1 Large Bowl
- 4 pounds boneless skinless chicken thighs chopped into 1” pieces
- 1 bottle clean teriyaki sauce look for Teriyaki sauce with no food dyes or high fructose corn syrup
- 2 pineapple sliced in half with the insides removed
- 2 one-pound bags frozen or unfrozen cauliflower rice
- 1 Tablespoon grated ginger
- 3 scallions thinly chopped for garnish
- Sesame seeds to taste
Chop up boneless skinless chicken thighs and add half the bottle of teriyaki sauce to the chicken and let it marinate in the glaze for a few minues before cooking it.
4 pounds boneless skinless chicken thighs, 1 bottle clean teriyaki sauce
Slice the pineapples in half, removing the insides with a knife. Chop up the pineapple and discard the inedible inner core.
2 pineapple
Heat the LoCo Flattop to 375 degrees on all three burners.
In three separate sections, add the chicken, cauliflower rice, and pineapple.
2 one-pound bags frozen or unfrozen cauliflower rice
Grill the chicken until it reaches an internal temperature of 165 internal degrees with an internal read thermometer such as the thermapen.
Cook the cauliflower rice until it is cooked through and begins to brown a bit, then add the chopped ginger and a drizzle of teriyaki sauce.
1 Tablespoon grated ginger
Cook the pineapple until it is cooked through.
Next, in a large bowl, add the rice, then the chicken, then the pineapple. Mix all ingredients together. Serve the chicken teriyaki mixture in the hulled out pineapple bowls and garnish with chopped scallions and sesame seeds. This is a great dish to enjoy with festive chop sticks!
3 scallions, Sesame seeds
Storage: This recipe is best served fresh. However, if you have leftovers or want to prepare in advance, you can transfer the chicken mixture to an airtight container, and store it in the fridge for 3-4 days. Reheat in the microwave or in a skillet over medium heat just until warmed through when you’re ready to eat.
Serving: 1serving | Calories: 348kcal | Carbohydrates: 14g | Protein: 49g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 2273mg | Potassium: 1031mg | Fiber: 2g | Sugar: 10g | Vitamin A: 99IU | Vitamin C: 56mg | Calcium: 62mg | Iron: 3mg
The post Teriyaki Chicken Pineapple Bowls appeared first on Grill Girl.
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