If you’re a fan of rice bowls, then you’re going to love this recipe, it’s super healthy and full of flavor! Served with grilled chicken that is glazed with a Pineapple-Teriyaki sauce that you’ll learn how to cook from scratch.

I recently fell in love with a Pineapple Teriyaki sauce that I found at the grocery store. It goes great on beef kebabs and chicken, but the problem was it was really expensive (7 bucks a bottle!) and I would end up using the whole bottle with each meal.

So I decided to look into how to create teriyaki sauce from scratch and it was surprisingly easy fast, and not to mention cheap!

I like having a mixture of white and dark meat in this plate. This of course, is totally up to you, but if there is a sale at your grocery store on whole chickens, fryer packs, or even just leg meat bust out this recipe!

The Prep

Here’s a few tips to help you get through the prep:

Chicken

This meal is perfect for a whole chicken. Don’t know how to quarter a chicken? Refer to my post on Quartering A Chicken

If you want to save more time cooking, prepare the chicken the night before. The marinade can set in overnight giving you a more flavorful chicken. Don’t worry if you don’t have time to do this, it will still taste great soaking for 15 minutes or so while you get the other food prepped.

Ginger

There’s plenty of ways to get the skin off of the ginger root. If you run a spoon against the root you can easily get the skin off. If you’re impatient like me, we’re not using all of the ginger, so just use a knife and slice the skin off.

You’ll lose some of the meat but, not a big deal.

Cooking

The Sides

I have a small kitchen in our apartment. Sometimes I need to get a little creative with my pots and pans to steam larger quantities of food I use my pot, a colander, and cover it with a lid

Hey. it gets the job done!

When steaming your veggies, try not to over cook. You want the colors to pop. If the greens look dull then you’ve overcooked your vegetables, and they get mushy and just don’t have much flavor anymore.

Set a timer. No longer than 5 minutes and you’re good. If you feel that the cabbage should be steamed a little longer, take the other veggies out and leave it in the steamer! Broccoli will be the most sensitive to over cooking so be mindful of that.

The Chicken

Depending on the type of chicken you’re cooking your grill times will vary. If you’re not comfortable with grilling chicken, use a cooking thermometer and check the temperature after 7 minutes. Once the reading is at 165 F, you’re good to go!

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!

Print Recipe

Ingredients

Chicken

• 2 lbs chicken
• 1 tbsp brown sugar
• 1/4 cup soy sauce
• 1 clove minced garlic
• 1 tbsp chopped pineapple

Teriyaki sauce

• 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

Sides

• 1 cup white rice or brown
• 1 half cabbage
• 2 cup chopped carrots
• 2 cup broccoli

Instructions

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
  

Cook the sides

• Place 1 cup rinsed rice in a rice cooker with 1 cup of water. Should take about 10 minutes. Place veggies in a steamer. Steam for about 5 -7 minutes.

All Done!

• 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!