Grilled Chicken Teriyaki Bowls

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Last Updated on June 7, 2020 by Lisa Johnson

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 Grilled Chicken Teriyaki Bowls…..

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 Grilled Teriyaki Bowls:

I started with my Homemade Teriyaki Sauce (or you can substitute store bought), which I marinated the chicken breasts in for one hour…..

I pounded them out between two sheets of plastic wrap until they were an even thickness. Then I just cut them into the sized 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…..

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…..

Remove the pan with the carrots and bell peppers…..

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…..

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…..

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

More delicious teriyaki recipes:

• Teriyaki Chicken Sandwich
• Instant Pot Teriyaki Chicken
• Baked Teriyaki Chicken Wings
• Teriyaki Chicken
• Teriyaki Bacon Wrapped Shrimp
• Low Carb Teriyaki Bowls 
• Teriyaki Salmon
• Instant Pot Teriyaki Ribs 

Enjoy!!

Grilled Chicken Teriyaki Bowls

These Grilled Chicken Teriyaki Bowls are loaded with tropical flavors, and the perfect way to get the kids to eat their veggies!

5 from 1 vote

Print Rate

Course: Main Course

Cuisine: American, Asian

Keyword: chicken, grill, teriyaki, recipe, rice, sauce, broccoli, carrots, peppers

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 Servings

Calories: 227kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

• 1 ½ 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
• sesame seeds and green onions to garnish

Cook ModePrevent your screen from going dark

Instructions

• Pound chicken breasts between two strips of plastic wrap until they are an even thickness.
• Place in a dish or rectangle dish and cover with 1 cup of teriyaki sauce. Cover with plastic wrap and allow to marinate for one hour.
• Heat grill on Medium heat.
• Toss carrots and bell pepper slices with olive oil, season with salt and pepper, and place on a grill pan** and set aside.
• Brush pineapple spear with olive oil, set aside.
• Place chicken breast over direct heat on the grill. Cook for 4 to 5 minutes on the first side, then flip and cook for an additional 5 to 6 minutes until thoroughly cooked.
• Place grill pan on the other side of the grill and cook until vegetables are tender.
• Scoop steamed rice into a bowl and top with carrots, bell pepper strips, and steamed broccoli.
• Slice chicken into strips and place in bowl, and drizzle with additional teriyaki sauce.
• Cut pineapple spears into chunks and place on top of chicken.
• Garnish with sesame seeds and chopped green onions and serve with chop sticks.

Notes

• Steamed Rice: Cooking 101 
• Homemade Teriyaki Sauce
• **I made my own grill pan by folding over all four sides of a piece of aluminum foil and poking holes into the center with a skewer.

Nutrition

Calories: 227kcal | Carbohydrates: 14g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 2005mg | Potassium: 847mg | Fiber: 2g | Sugar: 8g | Vitamin A: 860IU | Vitamin C: 91.7mg | Calcium: 65mg | Iron: 2mg