Skip the takeout with this grilled chicken teriyaki bowl. Grill marinated chicken, pineapple, and seasoned broccoli and red pepper and serve over rice.
Ingredients
- low-sodium teriyaki marinade (such as Kikkoman®): 0.5 cup
- prepared horseradish: 2 Tbsp
- chili oil: 1 Tbsp
- boneless skinless chicken breast halves: 1 pound
- bunch broccoli: 1 piece (cut into florets)
- red bell pepper: 1 piece (cut into strips)
- sesame oil: 2 Tbsp
- 1/2 teaspoons garlic powder: 1 piece
- black pepper: 0.25 tsp (freshly ground)
- salt: 0.125 tsp
- pinch red pepper flakes: 1 piece
- pineapple - peeled, cored, and cut into 6 wedges: 1 piece
- white rice: 2 cups (cooked)
- black and white sesame seeds: 1 tsp (optional)
- green onion: 1 piece (sliced, optional)
Metric Conversion
Stages of cooking
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Pour teriyaki marinade, horseradish, and chili oil into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Coat chicken in teriyaki marinade and cook on the prepared grill until no longer pink and juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Meanwhile place broccoli florets and red pepper strips in a large bowl. Drizzle with sesame oil and toss to coat. Add garlic powder, black pepper, salt, and crushed red pepper and toss to coat again.
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Place broccoli and red pepper strips in a grill basket and grill, turning occasionally, until tender-crisp, about 10 minutes.
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Grill pineapple until soft and heated through, 2 to 3 minutes per side.
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Slice pineapple and chicken into 1-inch cubes. In 4 separate bowls layer rice, chicken, pineapple, broccoli, and red peppers. Garnish each bowl with sliced green onions and sesame seeds. Drizzle extra teriyaki sauce over each bowl if desired.
