Hawaiian Chicken and Veggie Teriyaki Bowls

This chicken recipe, Hawaiian Chicken and Veggie Teriyaki Bowls, leans on to 2 pounds boneless, low-sodium soy sauce and pineapple juice. It makes 6 -7 servings and takes about 45 minutes.

• Yield 6 -7 servings
• Ready in 45 minutes
• Cook 15 minutes

Ingredients

Chicken + Marinade

• 1 ½ to 2 pounds boneless, skinless chicken breasts, tenders or thighs
• 1 cup low-sodium soy sauce
• 1 cup pineapple juice
• ½ cup lightly packed light brown sugar
• ⅓ cup unseasoned rice vinegar
• 1 tablespoon finely grated ginger
• 1 tablespoon finely minced fresh garlic

Veggies + Rice

• 1 small pineapple, peeled and cut into wedges or thick spears
• 2 to 3 medium zucchini, cut into spears
• 2 medium bell peppers, any color, cored and cut into thick strips
• 3 cups hot, cooked rice
• Other: diced avocados, fresh or pickled onions, toasted sesame seeds, fresh lime wedges, extra teriyaki sauce.

Instructions

1. Place the chicken in a shallow dish. Combine all the marinade ingredients and whisk until the sugar is mostly dissolved. Pour half of the marinade into a container to use later; cover and refrigerate. Pour the remaining marinade over the chicken. Toss to coat evenly. Cover and refrigerate for at least an hour or up to 24 hours.
2. Preheat an outdoor grill, indoor grill pan, air fryer, or oven broiler to medium or medium-high heat.
3. Cook the chicken until cooked through, flipping once and brushing with reserved marinade the last 1-2 minutes of cooking (discard the marinade used for the chicken). Exact cooking times will vary based on the thickness/type of chicken used; an instant-read thermometer should read 165 degrees F when inserted at the thickest part of the chicken. Remove the chicken, tent with foil, and let rest for 10 minutes while cooking the veggies.
4. Add the pineapple, zucchini, and bell peppers to the grill (can also use a grill pan or any of the aforementioned cooking methods in step #2). Brush with reserved marinade. Cook for 2-3 minutes, flip, brush with marinade, and continue cooking until crisp-tender, another 3-5 minutes. Remove to a pan.
5. If desired, pour the remaining marinade (that was used for brushing the chicken, pineapple and veggies) into a small saucepan and simmer for a couple of minutes until reduced slightly.
6. To serve, slice the chicken into strips. Chop the pineapple, bell peppers and zucchin into bite-size pieces.
7. Add a scoop of rice to a serving plate or bowl followed by chicken slices, pineapple, bell peppers, zucchini, and any other add-ins like diced avocados, red onion slices, fresh lime wedges.
8. Drizzle with remaining teriyaki marinade/sauce and toasted sesame seeds, if desired. Serve immediately.

Give it a minute off the heat, then serve it while it is still hot.