Description
A flavorful, healthy, and vibrant bowl loaded with juicy grilled teriyaki chicken, sweet pineapple, crunchy edamame, and fluffy rice—topped with a homemade sticky-sweet teriyaki glaze. Perfect for busy weeknights or meal prepping.
Ingredients
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For the Chicken & Marinade:
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1.5 lbs chicken breasts
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3 tbsp low-sodium soy sauce or tamari
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2 tbsp rice vinegar
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1 tbsp olive oil
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1 tbsp maple syrup (or honey)
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1 tsp garlic powder
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½ tsp ground ginger
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Salt and pepper to taste
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For the Bowls:
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2 cups cooked rice (brown or white)
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1 cup shelled edamame
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1 small fresh pineapple (sliced and grilled)
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1 red bell pepper (quartered and grilled)
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Optional: chopped green onions
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For the Homemade Teriyaki Sauce:
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¼ cup soy sauce or tamari
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2 tbsp rice vinegar
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2 tbsp water
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1½ tbsp maple syrup
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1 tsp sriracha (optional)
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½ tsp garlic powder
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½ tsp ground ginger
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1 tsp cornstarch + 1 tbsp water (slurry)
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Instructions
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Marinate chicken in soy sauce, vinegar, oil, syrup, and spices for at least 1 hour.
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Grill chicken for 6–7 minutes per side, or until cooked through. Let rest, then slice.
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Grill pineapple and peppers for 2–5 minutes until lightly charred.
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Make teriyaki sauce by simmering all ingredients and thickening with cornstarch slurry.
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Assemble bowls with rice, grilled chicken, veggies, and drizzle with sauce. Garnish with green onions.
Notes
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Use tamari for a gluten-free version.
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Chicken thighs can be used instead of breasts.
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Can be meal prepped and stored for 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner / Main
- Method: Grilling
- Cuisine: Asian-Inspired