Grilled Pineapple-Teriyaki Chicken Bowl With Veggies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings
Pineapple-Teryaki sauce from scratch used as a marinade and glaze for grilled chicken goes perfectly on rice and steamed veggies for a healthy meal the whole family will love!
- 2 lbs chicken
- 1 tbsp brown sugar
- 1/4 cup soy sauce
- 1 clove minced garlic
- 1 tbsp chopped pineapple
- 1 cup soy sauce
- 1/2 cup water
- 2 cloves garlic
- 1 small ginger root
- 2 tbsp golden brown sugar
- 1/4 cup white sugar
- 1/2 tbsp corn starch
- 1 tbsp water
- 1 tbsp sesame seeds
- 1/4 cup chopped pineapple
- 1 cup white rice or brown
- 1 half cabbage
- 2 cup chopped carrots
- 2 cup broccoli
Prep The Chicken
Get your chicken prepped.
Mix soy sauce, brown sugar and garlic in a bowl
Pour on chicken in a bowl (or baking dish like i did). Place in the fridge
Make The Sauce
Mince ginger and garlic
Add the ginger and garlic in a pan with soy sauce, brown and white sugar bring to a boil, then bring to a simmer.
Simmer for 5 Minutes.
Strain mixture through a colander into a container. Set aside.
In the same pan, toast the sesame seeds for about 2 minutes or until light brown.
Pour the teriyaki mixture back in the pan.
Stir in Pineapple.
In a separate container mix the corn starch and water.
Pour and stir into teriyaki. Let this cook down for 2 minutes.
The teriyaki sauce should now have a nice glaze texture and now we're ready to grill!
Grill The Chicken
Place the chicken on the grill, coat on side in the teriyaki sauce.
Turn about every 2 minutes, coating with the teriyaki sauce until internal temp is 165 F then remove from grill.
Chop chicken into about 1/2 to 1 inch pieces
Place 1 cup cooked rice, 1 cup cooked veggies, 1/2 lb chicken in a bowl or plate.
Pour some of that Teriyaki sauce on top, add some green onions if you'd like or even some Sriracha if you want to spice it up and enjoy!