Home Healthy food Hawaiian Chicken and Veggie Teriyaki Bowl

Hawaiian Chicken and Veggie Teriyaki Bowl

by Contributing Author

These Hawaiian Chicken and Vegetable Teriyaki Bowls are packed with lots of delicious ingredients and fresh flavors. Easily customizable to your liking!

Meet the most delicious thing you ate this year. This is my dream summer meal! I could eat it every day forever and still wish I had more. It’s really amazing!

hawaiian chicken marinade

I combined two of my favorite recipes (this and this) to create the perfect marinade for this flavorful chicken.

Marinade ingredients:

  • soy sauce (I always use low sodium soy sauce)
  • binapple juice
  • brown sugar
  • raw vinegar
  • garlic
  • Ginger

This marinade packs an incredible punch. Let the chicken marinate for at least 1 hour, preferably longer (up to 24 hours).

Pour the teriyaki marinade over the chicken.

what kind of chicken to use

This recipe works best with boneless, skinless chicken thighs, chicken breasts, or chicken tenders.

The cooking time will vary depending on the type of chicken, so keep an eye on it as it heats up. Cook until an instant-read thermometer indicates 165°F at the thickest part.

This recipe uses a pellet grill and preheats it to 375°F, Other cooking methods can be used as well.

  • air fryer
  • Oven broiler (sheet pan lined with foil and greased with cooking spray)
  • indoor grill pan
Grilled teriyaki chicken on a white plate.

grilled pineapple and vegetables

The star of this recipe is grilled pineapple. 😍 It might be the tastiest thing on earth.

Pineapples are delicious on their own, but when grilled, the natural sugars caramelize, making them sweeter, juicier and even more delicious.

This recipe also grills peppers and zucchini, but lest it be forgotten in the all-purpose shade of pineapple, know that they are beautiful in their own right.

Cut pineapples, zucchini, and peppers into spear-shaped or thicker strips for easier cooking (especially on the grill!).

The pineapple and vegetables are brushed with a reserved teriyaki marinade while grilling/cooking for extra flavor.

Slices of grilled pineapple.

How to Assemble a Hawaiian Chicken Teriyaki Bowl

To assemble the bowl, first spoon some warm rice into it.

You can use brown rice or white rice here. Try coriander-lime rice or coconut rice for a delicious variation.

Add the following after rice.

  1. grilled teriyaki chicken
  2. grilled zucchini and peppers
  3. pineapple
  4. Other Additions: Red Onion*, Avocado, Fresh Lime, Extra Teriyaki Sauce, Toasted Sesame, etc.

If using red onions, It can be sliced ​​into rings and grilled with other vegetables, thinly sliced ​​and served raw, or simply pickled (details are in the recipe notes!).

Assemble the white rice and Hawaiian chicken and vegetable teriyaki bowl in a white bowl.

Easily customizable meals

For example, how is this diet legal??

Great, yes. But more importantly, it tastes incredibly amazing.

The advantage of these Hawaiian chicken and vegetable teriyaki bowls is that they can be easily customized to suit your taste preferences and what you have on hand.

This recipe can easily be made with additional veggies (mushrooms, asparagus, eggplant, yellow squash) or without chicken, and the rice can be omitted to reduce carbs. The secret is in the flavorful marinade.

A white bowl with grilled chicken, fresh lime, pineapple, avocado, green pepper and zucchini slices.

Everything about this meal speaks to my soul. I can’t wait for you to build it and make it your own!

It’s a great meal for large groups and when you need to cook your own style meal, or for a family with different taste preferences and likes and dislikes.

We often cook our own meals for dinner. That way everyone can customize their own plate and avoid drama and speculation like, “Mom, how many veggies did you hide in this casserole? Can I get them out?” 👀

However, I hope that no matter how picky you are, you give yourself a chance to eat grilled veggies and pineapple. Even my veggie-phobic kids agree that every part is delicious when served with plenty of extra teriyaki sauce. fun! !

Eat grilled pineapple, chicken, and red chilies with a fork.

1 year ago: Greek pasta salad
Two years ago: Blueberry Muffin Bread
3 years ago: Soft Peanut Butter Sugar Cookies with Chocolate Frosting {no need to roll or cut out}
four years ago: Zucchini Banana Bread
5 years ago: One Pot Creamy Tomato Basil Pasta
6 years ago: Falafel Meatballs with Easy Tzatziki Sauce
7 years ago: Sesame Herb Chicken Grill
8 years ago: Balsamic Beef {or Chicken} Kebab
9 years ago: Radish, jalapeno, lime sweet corn salad
10 years ago: Amazing Gluten Free Chocolate Cake with Whipped Chocolate Frosting

Hawaiian chicken and vegetable teriyaki bowl

Chicken + marinade:

  • 1 and a half to 2 lb Boneless, skinless chicken breast, tenderloin, or thigh
  • 1 cup Reduced salt soy sauce
  • 1 cup binapple juice
  • 1/2 cup Lightly packed light brown sugar
  • cup raw vinegar
  • 1 tablespoon finely grated ginger (see note)
  • 1 tablespoon finely chopped fresh garlic (see note)

Vegetables + Rice:

  • 1 small Pineapple, peeled and cut into wedges or thick spears
  • 2-3 Moderate zucchini, cut into spears
  • 2 Moderate bell pepper (color of your choice), cored and cut into thick strips
  • 3 cup hot rice (see note)
  • Other: diced avocado, fresh or pickled onions, toasted sesame seeds, fresh limes, extra teriyaki sauce.
  • Place chicken in a shallow dish. Combine all the marinade ingredients and whisk until the sugar is almost dissolved. pour half Transfer the marinade to a container for later use. Cover and refrigerate. pour the rest Marinated over chicken. Toss to coat evenly. Cover and refrigerate for at least 1 hour and up to 24 hours.

  • Preheat your outdoor grill, indoor grill pan, air fryer, or broiler oven to medium or medium-high heat. I use a pellet grill and preheat it to 375°F.

  • Bake until the chicken is cooked through, then turn it over and brush it over. reserved marinade Last 1-2 minutes of cooking (discard marinade used for chicken). The exact cooking time depends on the thickness/type of chicken you use. Insert a quick-read thermometer into the thickest part of the chicken and it should read 165 degrees Fahrenheit. Remove chicken, cover with foil, and let rest for 10 minutes while vegetables cook.

  • Add pineapple, zucchini, and peppers to grill (you can also use a grill pan or one of the cooking methods in step 2 above). Brush with the reserved marinade. Cook for 2-3 minutes, flip, brush with marinade, and continue cooking for an additional 3-5 minutes until crisp and tender. Remove to a pan.

  • If desired, pour the remaining marinade (that you used to brush the chicken, pineapple, and vegetables) into a small saucepan and simmer for a few minutes until slightly reduced.

  • Cut the chicken into strips and serve. Cut the pineapple, green pepper, and zucchin into bite-sized pieces.

  • Add a spoonful of rice to a plate or bowl, followed by other ingredients such as chicken slices, pineapple, green peppers, zucchini, diced avocado, red onion slices, and fresh lime slices.

  • Top with remaining teriyaki marinade/sauce and toasted sesame seeds, if desired. Consume immediately.

Ginger + Garlic: If you use fresh ginger, it’s best to freeze the ginger (no need to peel it) and then grate the frozen ginger with a box grater or small hole in a file grater (again no need to peel). Frozen cubes of ginger or garlic, sold at Trader Joe’s and other grocery stores, are also great marinades. This recipe does not use dried or ground ginger or garlic, but it might work. Feel free to experiment.
Rice: This recipe is best paired with coriander-lime rice, coconut rice, or plain cooked white or brown rice. You can easily omit the rice for a low-carb meal.
Teriyaki sauce: If you’ve used all your marinades to brush your chicken, pineapple, and vegetables, having your favorite commercial brand of teriyaki sauce on hand will help you drizzle the extra sauce at the end.
Pickled onions: Peel the red onion and slice it thinly. Pack in a pint bottle. Combine the following and heat on stovetop or microwave until sugar and salt dissolve – 1/2 cup water, 1/2 cup unseasoned rice or apple cider vinegar (or a combination), 1 tablespoon granulated sugar, 2 teaspoons coarse kosher salt. Pour the hot mixture over the onions. cover. Refrigerate at least 1 hour, preferably up to 8 hours, before serving. It can be stored in the refrigerator for several weeks.

Provided by: 1 serving, calorie: 390kcal, carbohydrates: 60g, protein: 30g, obesity: Fourg, saturated fat: 1g, cholesterol: 73mg, sodium: 909mg, fiber: Fourg, sugar: 29g

follow @MelsKitchen Cafe Use the hashtag on Instagram to show the recipes you are making from my blog #merskitch cafe. I love watching you make delicious things in the kitchen.

Recipe source: From Mel’s Kitchen Cafe

Disclaimer: I am a participant in the Amazon Services LLC Associate Program. This is an affiliate advertising program intended to provide a means to earn commissions by linking to Amazon.com and related sites. As an Amazon Associate, I earn money by purchasing eligible products.

You may also like

Leave a Comment

About Us

We’re a media company. We promise to tell you what’s new in the parts of modern life that matter. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Sed consequat, leo eget bibendum sodales, augue velit.