Grilled Chicken Teriyaki Bowls

Name: Grilled Chicken Teriyaki Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1.5 pounds boneless, skinless, chicken breasts; 1 whole fresh pineapple (peeled and cut into spears); 7 whole carrots (peeled and cut into diagonal slices); 1 head steamed, fresh broccoli (cut into florets); 1 - 2 red bell peppers (seeded and cut into strips); 1 tablespoon olive oil; sea salt and pepper (to taste); 1 cup teriyaki sauce (additional if needed); steamed white rice (substitute brown rice or cauliflower rice); sesame seeds and green onions (to garnish)

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Grilled Chicken Teriyaki Bowls are a delicious and satisfying dish made with grilled or pan-seared chicken breasts that have been marinated in a flavorful teriyaki sauce.

The chicken is thinly sliced and placed on a base of steamed rice and broccoli, with carrots, bell peppers, and pineapple that are grilled to enhance their flavors.

Looking for more teriyaki dishes? Make sure to try my recipes for Grilled Hawaiian Teriyaki Burgers, Instant Pot Teriyaki Pork Ribs, and Baked Teriyaki Chicken Meatballs that are perfect as a meal or party appetizer!

Two grilled chicken teriyaki bowls with broccoli, carrots, and pineapple chunks over rice.

I am still in a tropical mood this week. It may be the humidity outside (in addition to the crazy heat), or maybe I need to take a trip to Hawaii!!

I don’t think that I have ever met anyone that does not like pineapple. It’s tart, sweet, and good for you…what’s not to like? Grilled pineapple is even better, and makes the perfect addition to these delicious chicken rice bowl recipe.

What you’ll need

Homemade Teriyaki Sauce or Sugar-Free Teriyaki Sauce – Or you can substitute store bought.
Boneless, skinless, chicken breasts – Pounded out between two sheets of plastic wrap with a rolling pin until they were an even thickness.
Whole carrots – Peeled and cut into diagonal slices
Red bell peppers – Seeded and cut into strips
Fresh broccoli – Cut into florets
Olive oil
Steamed white rice – Substitute brown rice or cauliflower rice if you prefer.
Toasted sesame seeds and green onions to garnish

Check out the printable recipe card below for the complete recipe and detailed instructions.

Grilled teriyaki chicken and vegetable bowls with chopsticks on the edge of the bowl.

I needed to remake my Teriyaki Chicken Sandwich to take new photos, and figured that I could get away with creating two recipes with the same ingredients – at the same time. So the instructions/images might not match exactly what I am telling you to do – just go with it!

How to make Teriyaki Chicken and Rice Bowl

Marinate chicken breasts in teriyaki sauce for one hour to infuse them with flavor.

Chicken breasts in a baking pan with teriyaki sauce.

I cut mine into the sizes that I needed (2 bigger for the sandwich and 3 slightly smaller for the bowls.

While the chicken was marinating, I created a grill pan out of heavy duty aluminum foil by folding over all four sides then poking holes in the center with a metal skewer.

You can also purchase grill pans to reuse over and over again.

Strips of carrots and red pepper on a foil grill pan.

Toss the carrots and bell pepper strips with olive oil, salt and pepper. Add them to the pan and set aside.

Heat a gas grill to medium heat. Place pan with carrots and bell pepper on one side of the grill.

Place chicken breasts on the other side of the grill and cook for 4 to 5 minutes. Flip over and cook for an additional 4 to 5 minutes, until cooked all the way through and they have nice grill marks.

Boneless chicken breasts with grill marks on a barbecue grill.

Remove the pan with the carrots and bell peppers.

Charred strips of carrots and red pepper on a foil grill pan.

Look how nice and charred they get without falling through the grates!!

Remove the chicken and allow to set for 10 minutes.

Brush pineapple spears with olive oil and place on the grill. Cook on both sides to create marks and heat through.

Grilled pineapple strips and rings on a barbecue grill.

The round slices are for the sandwiches. Remove pineapple and set aside.

Scoop steamed rice into a bowl and top with carrots, bell pepper strips, and steamed broccoli.

Slice chicken into strips and place in bowl, then drizzle with additional teriyaki sauce. Cut pineapple spears into chunks and place on top of chicken.

Two bowls of grilled chicken teriyaki and vegetables with chopsticks on the edge of the bowl.

Garnish with sesame seeds and chopped green onions and serve with chop sticks, or forks, whichever you prefer.

Sooo….why didn’t I grill the broccoli? Because I didn’t think about it. I will give that a try next time, lol

FAQ’s

What vegetables can I use in the bowls?

You can use a variety of vegetables such as broccoli, carrots, bell peppers, onions, zucchini, or snap peas. Feel free to mix and match based on your preferences.

Can I use a different protein instead of chicken?

Absolutely! You can substitute tofu, shrimp, beef, or even salmon to make different variations of teriyaki bowls.

Can I make these bowls ahead of time?

Yes, you can prepare the components ahead of time and assemble the bowls just before serving. Store the cooked chicken, rice, and vegetables separately in airtight containers in the refrigerator and reheat as needed.

How do I store leftover teriyaki bowls?

Allow leftover teriyaki bowls to cool completely, then place in airtight containers and store in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until heated through before serving.

More delicious teriyaki recipes

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Enjoy!!