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Grilled Pineapple Chicken Teriyaki Bowls are a delightful culinary creation that marries the juicy, savory goodness of marinated chicken thighs with the sweet tang of grilled pineapple. This dish not only tantalizes the taste buds but also offers a vibrant presentation that makes it a feast for the eyes. The combination of sweet, savory, and smoky flavors creates a harmonious balance that appeals to a wide range of palates, making it an excellent choice for family dinners, casual gatherings, or meal prep for busy weeks.

Grilled Pineapple Chicken Teriyaki Bowls

Discover the deliciousness of Grilled Pineapple Chicken Teriyaki Bowls, a flavorful fusion dish combining juicy marinated chicken thighs with sweet, smoky grilled pineapple. This easy-to-make meal not only looks stunning but also pleases a variety of palates. Perfect for family dinners or meal prep, this dish is packed with nutrients and can easily be tailored to your dietary preferences. Elevate your grilling game with this vibrant and nourishing recipe. Enjoy every bite!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup fresh pineapple, peeled and cubed

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

1 tablespoon olive oil (plus extra for grilling)

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, trimmed

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

1 tablespoon sesame seeds (for garnish)

Salt and black pepper to taste

Instructions
 

Marinate the Chicken:

    - In a medium-sized bowl, combine the chicken thighs with half of the teriyaki sauce, ensuring each piece is evenly coated. Cover and let it marinate for at least 30 minutes, or for deeper flavor, up to 2 hours in the refrigerator.

      Prepare the Grill:

        - Preheat your grill to a medium-high heat setting (around 400°F / 200°C). Lightly brush the grates with a small amount of olive oil to prevent sticking.

          Grill the Chicken:

            - Take the chicken out of the marinade and season both sides with salt and pepper. Place the chicken thighs on the grill. Cook for approximately 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C). During the last few minutes of grilling, brush the remaining teriyaki sauce over the chicken for an added layer of flavor.

              Grill the Pineapple:

                - While the chicken is grilling, thread the cubed pineapple onto skewers (if using wooden skewers, soak them in water for at least 30 minutes beforehand). Grill the pineapple for about 2-3 minutes per side until you see beautiful grill marks and it begins to caramelize.

                  Sauté the Vegetables:

                    - In a large skillet over medium heat, drizzle a bit of olive oil. Add the sliced red bell pepper and snap peas (or green beans) and sauté for about 5-6 minutes, or until they are tender yet still crisp.

                      Assemble the Bowls:

                        - To serve, place a generous scoop of cooked jasmine rice at the bottom of each serving bowl. Slice the grilled chicken and arrange the pieces atop the rice. Add the grilled pineapple and sautéed vegetables alongside, and drizzle with additional teriyaki sauce if you wish.

                          Garnish:

                            - Finish each bowl by generously sprinkling chopped green onions and sesame seeds over the top for a fresh and flavorful touch.

                              Serve and Enjoy:

                                - Serve the Grilled Pineapple Chicken Teriyaki Bowls hot and enjoy the delightful balance of sweet and savory flavors in every bite!

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