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When it comes to weeknight dinners or special gatherings, the quest for a dish that combines both flavor and nutritional value can often feel daunting. Enter the Grilled Pineapple Chicken Teriyaki Bowl—a vibrant, mouthwatering recipe that beautifully marries sweet and savory elements to create a culinary experience unlike any other. This dish not only tantalizes the taste buds but also presents a colorful array of fresh ingredients, making it an appealing choice for both families and food enthusiasts alike.

Grilled Pineapple Chicken Teriyaki Bowls

Discover the delicious world of Grilled Pineapple Chicken Teriyaki Bowls! Perfect for weeknight dinners or special occasions, this recipe highlights juicy chicken thighs, caramelized pineapple, and a colorful mix of fresh vegetables, all brought together with savory teriyaki sauce. With simple preparation steps and a focus on wholesome ingredients, these bowls are not only visually stunning but also packed with flavor and nutrition. Elevate your culinary game with this delightful dish that is sure to impress family and friends alike!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup fresh pineapple, cubed

1/2 cup teriyaki sauce (store-bought or homemade)

1 tablespoon olive oil

2 cups cooked jasmine rice (or brown rice for a healthier option)

1 red bell pepper, thinly sliced

1 cup snap peas or green beans

1/4 cup green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Marinate the Chicken:

    - In a medium bowl, combine the chicken thighs with half of the teriyaki sauce. Make sure the chicken is evenly coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for maximum flavor.

      Prepare the Grill:

        - Preheat your grill to medium-high heat (around 400°F / 200°C). Brush the grates lightly with olive oil to prevent sticking.

          Grill the Chicken:

            - Remove the chicken from the marinade and season with salt and pepper to taste. Place chicken thighs on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Brush with remaining teriyaki sauce while cooking for extra flavor.

              Grill the Pineapple:

                - While the chicken is cooking, place the cubed pineapple on skewers (if using wooden skewers, soak them in water for 30 minutes). Grill the pineapple on each side for about 2-3 minutes, until you see grill marks and it caramelizes slightly.

                  Sauté the Vegetables:

                    - In a skillet over medium heat, add a little olive oil. Sauté the sliced red bell pepper and snap peas or green beans for about 5-6 minutes, until they are tender but still crisp.

                      Assemble the Bowls:

                        - In serving bowls, add a generous portion of cooked jasmine rice as the base. Slice the grilled chicken and arrange it on top of the rice. Add the grilled pineapple, sautéed vegetables, and drizzle with additional teriyaki sauce if desired.

                          Garnish:

                            - Sprinkle chopped green onions and sesame seeds over the bowls for a fresh and flavorful finish.

                              Serve and Enjoy:

                                - Serve the Grilled Pineapple Chicken Teriyaki Bowls immediately, and enjoy the delightful mix of sweet and savory flavors!

                                  Prep Time, Total Time, Servings: 15 min | 45 min | Serves 4