Hawaiian Chicken and Veggie Teriyaki Bowl

Indulge in these Hawaiian chicken and veggie teriyaki bowls brimming with delightful ingredients and fresh flavors. Easily tailored to suit your preferences!

Allow me to introduce you to one of the most delectable dishes I’ve had this year. This meal embodies the essence of summer! I could eat it every day for eternity and still crave more. IT IS ABSOLUTELY INCREDIBLE!

Hawaiian Chicken Marinade

I combined two of my favorite recipes (this one and this one) to create the perfect marinade for this flavorful chicken.

Marinade ingredients:

low-sodium soy sauce
pineapple juice
light brown sugar
unseasoned rice vinegar
garlic
ginger

This marinade bursts with incredible flavor! Marinate the chicken for at least an hour, but ideally longer (up to 24 hours).

What Type of Chicken to Use

This recipe pairs well with boneless, skinless chicken thighs, chicken breasts, or chicken tenders.

Cooking times will vary based on the type of chicken used, so monitor closely. Cook until an instant-read thermometer reads 165 degrees F at the thickest part.

I use a pellet grill preheated to 375 degrees F for this recipe, but other cooking methods can also be utilized:

air fryer
oven broiler (line a sheet pan with foil and grease with cooking spray)
indoor grill pan

Grilled Pineapple and Veggies

The standout of this recipe is the grilled pineapple. 😍 It might just be the most scrumptious thing on earth.

Pineapple is already incredibly tasty, but grilling enhances its natural sugars, resulting in extra sweetness, juiciness, and yumminess.

Bell peppers and zucchini are also grilled for this recipe, and they deserve recognition alongside the glorious pineapple.

Cut the pineapple, zucchini, and bell peppers into spears or thick strips for easier cooking (especially on the grill!).

The pineapple and veggies are brushed with reserved teriyaki marinade while grilling/cooking for an added burst of flavor.

How to Assemble Hawaiian Chicken Teriyaki Bowls

Begin by spooning a portion of hot, cooked rice into each bowl.

>You can use brown or white rice here – for a delightful variation, consider cilantro lime rice or coconut rice.

After the rice, add:

grilled teriyaki chicken
grilled zucchini and bell peppers
pineapple
other add-ins like: red onion*, avocados, fresh lime wedges, extra teriyaki sauce, toasted sesame seeds, etc.

If using red onions, they can be cut into rounds and grilled with the other veggies, thinly sliced and served raw, or easily pickled (details in the recipe notes!).

An Easily Customizable Meal

I mean, how is this meal even legal??

It’s not just visually stunning; it’s unbelievably and astoundingly delicious.

The beauty of these Hawaiian chicken and veggie Teriyaki bowls lies in their versatility to cater to your taste preferences or ingredient availability.

This recipe can easily accommodate additional veggies (mushrooms, asparagus, eggplant, yellow squash) or be made without chicken. You can even omit the rice for a lower-carb meal. The key lies in the flavorful marinade.

Every aspect of this meal resonates with me. I can’t wait for you to try it – and make it your own!

It’s a fantastic meal for gatherings where everyone can customize their own plate, catering to various taste preferences and picky eaters.

We often opt for customizable meals at dinner time to allow each family member to tailor their plate and avoid any drama or suspicion, like “how many veggies did you sneak into this casserole, mom, and will I be able to pick them out?” 👀

I do hope even the pickiest eaters give the grilled veggies and pineapple a chance. Even my veggie-resistant kids admit that every component is delicious when doused in extra teriyaki sauce. Enjoy!!

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