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Grilled Pineapple Chicken Teriyaki Bowls offer a delightful fusion of sweet and savory flavors that transport you straight to a tropical paradise. This simple yet satisfying dish combines succulent marinated chicken thighs, caramelized pineapple, and colorful vegetables, all served over a bed of fluffy jasmine rice. Perfect for a weeknight dinner or a gathering with friends, this recipe is both nourishing and visually appealing.

Grilled Pineapple Chicken Teriyaki Bowls

Indulge in the tropical flavors of Grilled Pineapple Chicken Teriyaki Bowls, a delightful dish that combines juicy marinated chicken thighs with caramelized pineapple and vibrant vegetables, all served atop fluffy jasmine rice. This recipe is perfect for weeknight dinners or gatherings, showcasing a beautiful blend of sweet and savory tastes. With a simple grilling technique and fresh ingredients, you can easily recreate this nourishing and visually appealing meal at home. Discover the art of teriyaki and enjoy a culinary experience that will impress family and friends alike.
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup teriyaki sauce (store-bought or homemade)

2 cups fresh pineapple, peeled and cut into rings

1 tablespoon olive oil

Salt and pepper, to taste

2 cups cooked jasmine rice

1 cup broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

¼ cup green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken:

    In a medium-sized bowl, combine the chicken thighs with ¾ cup of teriyaki sauce. Make sure the chicken is well-coated. Cover the bowl with plastic wrap and let it marinate at room temperature for 30 minutes or refrigerate for up to 2 hours for a richer flavor.

      Grill the Pineapple:

        Preheat your grill or grill pan to medium-high heat. Lightly brush the pineapple rings on both sides with olive oil and season with a pinch of salt. Grill the pineapple for about 3-4 minutes on each side until caramelized with beautiful grill marks. Once grilled, remove from heat and set aside.

          Cook the Chicken:

            Take the marinated chicken thighs out of the bowl, allowing any excess marinade to drip off (discard the leftover marinade). Place the chicken on the grill and cook for about 6-7 minutes on each side, or until an internal thermometer reads 165°F (75°C). In the final minute, brush the remaining ¼ cup of teriyaki sauce over the chicken to create a sweet glaze.

              Blanch the Vegetables:

                Bring a pot of water to a boil. Blanch the broccoli florets and sliced bell peppers in the boiling water for about 2-3 minutes, just until they are bright in color and tender-crisp. Drain the vegetables and set aside.

                  Assemble the Bowls:

                    Start assembling by adding a generous scoop of cooked jasmine rice to the bottom of each serving bowl. Slice the grilled chicken thighs and layer them over the rice. Arrange the grilled pineapple rings alongside the chicken and add the blanched vegetables on top.

                      Garnish:

                        Finish off each bowl with a sprinkle of chopped green onions and a sprinkle of sesame seeds for an added crunch and burst of flavor.

                          Serve:

                            Serve your Grilled Pineapple Chicken Teriyaki Bowls warm. For an extra hit of flavor, feel free to drizzle additional teriyaki sauce over the assembled bowls just before serving!

                              Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings

                                - Presentation Tips: Serve the bowls on a colorful platter or individual plates, and consider garnishing with extra pineapple slices or a lime wedge for a vibrant touch!