Need an island escape? This Island Teriyaki Bowl is the perfect way to transport yourself to the Hawaiian islands with delicious tropical flavors. The marinade is made with pineapple juice and ginger for a fresh, sweet flavor that pairs perfectly with the coconut rice. Then my favorite part is the grilled pineapple which is so sweet and juicy. The whole bowl comes together into a celebration of island flavors and is perfect for a summer night out on the patio.
Island Teriyaki Bowl
Pineapple teriyaki chicken with grilled pineapple, grilled sweet onion and coconut rice.
Servings 2 servings
Ingredients
- 2 thin chicken breasts
- 6 slices fresh pineapple
- 1 sweet onion
- 3/4 cup pineapple juice
- 2 cloves garlic minced
- 1/2 tsp minced ginger
- 3 1/2 Tbsp soy sauce
- 1 Tbsp cornstarch
- 1 cup jasmine rice
- 1 can coconut milk
- 1/2 tsp salt
Instructions
- Make the marinade by combining the pineapple juice, soy sauce, ginger and garlic in a small bowl. Place one chicken breast in a large plastic bag and gently pound down with a mallet or rolling pin. Repeat with the second chicken breast. If your plastic bag is still fully intact you can place both chicken breasts in the bag and pour over the marinade. If your bag has any holes get a fresh one.
- Allow the chicken to marinate for 30 minutes. While the chicken is marinating you can make the coconut rice. Pour the can of coconut milk into a medium pan over medium heat. Allow the coconut cream to melt and then add 1 cup of water, the jasmine rice, and 1/2 tsp salt. Bring to a gentle boil and then cover and reduce heat to low. Cook for 20 minutes.
- About 10 minutes before the end of the marinating time heat your grill or a grill pan. Slice the pineapple into 3/4 to1-inch slices. Cut the onion into wedges. When the grill is hot place the onion wedges on top. You'll want the pieces to be pretty large so they don't fall through the grate. If using a grill pan make sure to first spray with non-stick spray.
- Pull the chicken out from the marinade and place on the grill. Cook chicken for about 9 minutes on the first side. Flip over and cook for 4-5 more minutes. Also flip over the onions. Note the grill time will vary based on how hot your grill gets and how thick your chicken is. You want fully cooked chicken with nice grill marks.
- Once the chicken is cooked remove from the grill and set aside. The onions you want to have nice grill marks and to start to soften. Lastly add the pineapple and cook for 2 minutes per side. You just want the pineapple to get a little charred and warm.
- Pour the left-over marinade into a small sauce pan and bring to a gentle boil. Add the cornstarch and stir until dissolved. Cook the marinade for a few minutes until it thickens into a sauce that will stick to the back of the spoon.
- Assemble your bowl by placing a large scoop of coconut rice in the middle. Top with sliced chicken, pineapple and grilled onions. Spoon pineapple teriyaki sauce over top and enjoy.
