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Grilled Pineapple Chicken Teriyaki Bowls are a culinary delight that effortlessly combines the tropical sweetness of pineapple with the rich, savory undertones of teriyaki chicken. This dish is not only visually appealing but also offers a harmonious balance of flavors, making it a favorite for both casual weeknight dinners and special gatherings. The vibrant colors and enticing aromas that waft from the grill elevate this meal, inviting anyone nearby to indulge in its deliciousness.

Grilled Pineapple Chicken Teriyaki Bowls

Discover the mouthwatering flavors of Grilled Pineapple Chicken Teriyaki Bowls! This delightful dish marries the juicy sweetness of grilled pineapple with savory teriyaki chicken and colorful vegetables for a vibrant meal that pleases the palate. Packed with fresh ingredients, it’s a nutritious choice for weeknight dinners or special occasions. Easy to customize to meet dietary preferences, this bowl is sure to impress family and friends alike. Enjoy the perfect fusion of sweet, savory, and spicy in every satisfying bite!
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Ingredients
  

1 lb boneless chicken thighs (skinless)

1 cup fresh pineapple, cut into rings

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

2 cups jasmine rice

1 can (15 oz) black beans, drained and rinsed

1 red bell pepper, sliced

1 jalapeño, deseeded and sliced (optional for heat)

1 teaspoon sesame oil

2 green onions, sliced (for garnish)

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Fresh cilantro (optional, for garnish)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs and half of the teriyaki sauce. Allow the chicken to marinate for at least 30 minutes, preferably in the refrigerator for optimal flavor.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked through and the water is absorbed. Fluff with a fork and set aside.

      Grill the Pineapple: Preheat your grill or grill pan over medium-high heat. Grill the pineapple rings for about 3–4 minutes on each side, until they have nice grill marks and caramelize slightly. Remove from heat and chop into bite-sized pieces.

        Grill the Chicken: In the same grill, cook the marinated chicken thighs for about 6-7 minutes on each side or until cooked through (internal temperature should reach 165°F). In the last couple of minutes, brush the chicken with the remaining teriyaki sauce. Once done, remove from the grill and let it rest for a few minutes before slicing it into strips.

          Sauté the Vegetables: In a skillet, heat the sesame oil over medium heat. Add the sliced red bell pepper and jalapeño (if using), and sauté for about 3-4 minutes until slightly tender. Stir in the black beans and cook for an additional 2 minutes until heated through. Season with salt and pepper to taste.

            Assemble the Bowls: In serving bowls, start by adding a generous scoop of jasmine rice. Top with slices of teriyaki chicken, sautéed vegetables, grilled pineapple pieces, and scatter green onions and sesame seeds over the top. Garnish with fresh cilantro if desired.

              Serve: Enjoy your delicious Grilled Pineapple Chicken Teriyaki Bowls warm, and relish the explosion of flavors!

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4