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If you’re in search of a dish that perfectly balances sweet and savory while packing a nutritious punch, look no further than Grilled Pineapple Chicken Teriyaki Bowls. This vibrant recipe has gained popularity not just for its mouthwatering taste but also for its health-conscious ingredients, making it a go-to for families and meal prep enthusiasts alike. Featuring tender chicken marinated in rich teriyaki sauce, juicy grilled pineapple, and a medley of fresh vegetables, these bowls are more than just a meal—they’re a celebration of flavor.

Grilled Pineapple Chicken Teriyaki Bowls

Discover the deliciousness of Grilled Pineapple Chicken Teriyaki Bowls, where sweet meets savory in a healthy and vibrant meal. This recipe features tender chicken marinated in rich teriyaki sauce, paired with juicy grilled pineapple and fresh vegetables. It's not just a dish—it's a celebration of flavors! Perfect for family dinners or meal prep, these bowls combine nutritious ingredients for a wholesome culinary experience that everyone will love. Enjoy a delightful blend of textures and tastes in every bite!
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Ingredients
  

1 lb boneless, skinless chicken thighs

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 into thin strips

1 jalapeño, deseeded and sliced (optional for a touch of heat)

1 teaspoon sesame oil

2 green onions, thinly 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 medium bowl, combine the boneless chicken thighs with half of the teriyaki sauce. Toss to coat and allow marinating for at least 30 minutes; refrigerating will enhance the flavor.

    Cook the Rice: Start by rinsing the jasmine rice under cold water until the water runs clear. In a medium saucepan, add the rinsed rice, 4 cups of water, and a pinch of salt. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and the water has been absorbed. Once done, fluff the rice with a fork and set aside.

      Grill the Pineapple: Preheat your grill or grill pan to medium-high heat. Place the pineapple rings on the grill and cook for approximately 3–4 minutes on each side, or until there are nice grill marks and the pineapple caramelizes slightly. Once grilled, remove from heat and chop the rings into bite-sized chunks.

        Grill the Chicken: Utilize the same grill for efficiency. Cook the marinated chicken thighs for about 6-7 minutes on each side, ensuring they reach an internal temperature of 165°F. During the last couple of minutes of cooking, brush the chicken with the remaining teriyaki sauce for added flavor. After cooking, remove the chicken from the grill, let it rest for a few minutes, and then slice 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 desired) and sauté for about 3-4 minutes until the bell peppers are slightly tender. Stir in the drained black beans and cook for an additional 2 minutes, continuing to heat through. Season the mixture with salt and pepper to taste.

            Assemble the Bowls: For serving, place a generous scoop of jasmine rice into each bowl. Layer on the teriyaki chicken strips, followed by the sautéed vegetables and grilled pineapple pieces. Garnish generously with sliced green onions and a sprinkling of sesame seeds. Add fresh cilantro, if desired, for a bright finishing touch.

              Serve: Your Grilled Pineapple Chicken Teriyaki Bowls are now ready to be enjoyed! Serve warm and delight in the harmony of flavors and textures!

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

                  - Presentation Tips: Serve each bowl on a colorful plate for visual appeal, and consider adding a lime wedge on the side for a zesty touch!