Grilled Teriyaki Chicken Bowls with Pineapple and Snap Peas
Equipment
- Grill
- Mixing Bowl
- Tongs
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 cup teriyaki sauce, divided
- 2 cups fresh pineapple chunks
- 8 oz snap peas, trimmed
- 3 cups cooked rice
- 1 tablespoon vegetable oil
- Salt and black pepper
- 1 tablespoon sesame seeds
Instructions
- Place the chicken thighs in a bowl and coat them with half the teriyaki sauce. Add a pinch of salt and pepper, then let them sit for 10 minutes.
- Preheat a grill or grill pan over medium heat and lightly oil the grates with the vegetable oil.
- Grill the chicken for 5 to 6 minutes per side until it reaches an internal temperature of 165°F. Remove and let it rest for a few minutes before slicing.
- While the chicken rests, grill the pineapple chunks for 2 to 3 minutes per side until they show light grill marks.
- Bring a small pot of water to a boil, add the snap peas, and cook for 2 minutes. Drain and rinse under cold water to keep them crisp.
- Divide the cooked rice among four bowls. Top each with sliced chicken, grilled pineapple, and snap peas.
- Drizzle the remaining teriyaki sauce over the bowls and sprinkle with sesame seeds before serving.
Notes
Grill the pineapple just until it caramelizes slightly to deepen the sweetness without making it mushy. If your teriyaki sauce is very thick, thin a tablespoon of it with a splash of water before drizzling so it coats the rice evenly. Leftovers keep well in the fridge for two days and reheat best in a skillet over low heat to avoid drying out the chicken.
Course: Main Course
Cuisine: Asian
Equipment: Grill, Mixing Bowl, Tongs
Cuisine: Asian
Equipment: Grill, Mixing Bowl, Tongs