These Teriyaki Chicken and Rice Bowls are made with an easy homemade teriyaki sauce, grilled pineapple and peppers and edamame. A delicious and healthy dinner that can also be made ahead of time for meal prep!
Bowls are one of my favorite meals to start the week off with. Of course they taste great the night we have them, but then I usually make enough so that we have lunches or dinners for another night or two. I’m by no means a meal prep girl, but I do like to have enough leftovers for at least a couple meals.
These healthy chicken shawarma bowls are my go-to when I’m in the mood for a Greek inspired meal and when I’m craving Asian flavors, I love to make these Teriyaki Chicken and Rice Bowls! These bowls are great for summer because the chicken, peppers and pineapple are all grilled.
Ingredients Needed For Teriyaki Chicken and Rice Bowls
- boneless skinless chicken breasts
- low sodium soy sauce or tamari
- rice vinegar
- maple syrup
- ground ginger and garlic powder
- red bell pepper
- shelled edamame
How to Make Homemade Teriyaki Sauce
Making your own homemade teriyaki sauce is so easy! In fact it probably takes less time to make it than it would to go to the store and get a bottle. To make the sauce, add the soy sauce (use tamari to keep the sauce gluten free), rice vinegar, water, maple syrup, sriracha, ginger, and garlic powder to a small saucepan.
Whisk the mixture together and bring it to a boil. While it comes to a boil, whisk together the cornstarch with an equal amount of water. Lower the heat and pour the slurry into the sauce and whisk it together until it thickens. It should be thick enough that it coats the back of a spoon.
You can easily double the recipe for the sauce so that you can use it in other meals. I use this same recipe when I make teriyaki turkey burgers with grilled pineapple and onions and sheet pan crispy teriyaki tofu and broccoli.
How to Make Teriyaki Chicken and Rice Bowls
To make the bowls, start by marinating the chicken. I always like to marinate meat for at least an hour, but if you only have 30 minutes, that’s fine too. You can also marinate the chicken overnight.
While the chicken marinates, peel and core the pineapple. Cut it into spears or planks that are large enough that they won’t fall between the grill grates. Cut the pepper into quarters, removing the core and seeds.
Depending on what kind of rice you use for these bowls, you’ll need 15-45 minutes for it to cook. If you don’t mind spending a little extra money, using par-cooked rice that you heat in the microwave for a couple minutes is a great time saver.
Once the chicken is marinated, remove it from the refrigerator and pre-heat your grill to 400° F. Oil the grates and place the chicken, peppers and pineapple on them. The chicken will need to cook anywhere from 12-16 minutes depending on the size. It’s best to use a meat thermometer and remove them when they reach 165° F.
The pineapple and peppers won’t take as long to grill. The pineapple will need 2-3 minutes per side and the peppers will need 3-5 minutes per side. Once the peppers are tender and the pineapple has caramelized slightly, remove them from the grill and dice them.
When the chicken is fully cooked remove it from the grill and let it rest for 5 minutes before slicing it. To assemble the bowls, start by adding in the rice. Top it with your desired amount of pineapple, peppers, edamame, and sliced chicken. Spoon some of the teriyaki sauce on top and garnish with sliced green onions.
Teriyaki Chicken Bowls Variations
These bowls can be easily customized depending on ingredients you have and your preferred taste. You also don’t have to grill the vegetables and chicken if you don’t have a grill. Instead, they can be sautéed like you would do if you were making a stir fry.
- Vegetables – broccoli, bok choy, red onion, carrots, snow peas
- Grain – farro, quinoa, millet
- Protein – If you want to make these bowls vegetarian, use pressed extra firm tofu and either sauté or bake it until it’s crispy. You could also do extra vegetablese.
More Bowl Recipes
- Asian Turkey Meatball Bowls
- Thai Basil Chicken Bowls
- Greek Chicken Bowls
- Jerk Chicken Bowls with Pineapple Black Bean Salsa
- Chili Lime Chicken Burrito Bowls
Teriyaki Chicken and Rice Bowls
- 1 pound boneless skinless chicken breasts
- 2 tablespoons low sodium tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 1/2 teaspoons maple syrup
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- Salt and pepper to taste (remember the soy sauce is salty as well)
- 3 tablespoons low sodium tamari or soy sauce
- 3 tablespoons water
- 3 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1 - 2 teaspoons sriracha
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 2 teaspoons cornstarch
- 1 small pineapple, peeled, core removed and cut into spears or planks
- 1 red bell pepper, core removed and quartered
- 1 cup selled edamame
- 2 cups cooked brown rice
- 1 green onion, sliced thin (optional)
- Whisk together all of the ingredients for the chicken marinade in a small bowl. Put the chicken breasts in a resealable bag and pour in the marinade. Seal the bag pressing out the air as you do. Massage the marinade into the chicken and then refrigerate for an hour or overnight.
- In a small saucepan, combine all of the ingredients for the teriyaki sauce, except the cornstarch. Whisk them together and bring the mixture to a boil. Combine the cornstarch with an equal amount of water and stir together until the cornstarch dissolves. Pour the mixture in with the sauce and whisk together. Lower the heat to a simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes. Remove the sauce from the stove and store it in a jar or other airtight container until ready to use.
- Preheat your grill to 400° F. Oil the grates and then place the chicken, quartered bell pepper, and pineapple onto them. Grill the pineapple for about 3 minutes then flip and grill another 3 minutes, then remove it. Grill the pepper for 4-5 minutes, then flip and grill another 4-5 minutes before removing it.
- Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165° F. Let the chicken rest for 5 minutes before slicing it.
- To assemble the bowls, divide the rice into each bowl. Top the rice with some of the chicken, pineapple, peppers and edamame. Drizzle on desired amount of teriyaki sauce and garnish with sliced green onions.
Amount Per Serving: Calories: 489Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 96mgSodium: 781mgCarbohydrates: 54gFiber: 6gSugar: 21gProtein: 45g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.
Just as I gathered all my ingredients and stepped outside to grill, we got a huge storm. So I opted for my cast iron skillet! I cooked the brown rice with chicken stock. In my skillet I cooked the chicken first and then let it rest while I cooked the edamame, red pepper, and fresh pineapple. This was easy to make and so tasty! You could easily prep this the night before. Cant wait to taste it using the grill.
This was so good and easy to make! I used an iron skillet on the stove so it took some time but 100% worth it! I didn’t make the teriyaki sauce, and didn’t use rice vinegar for the marinade but it still was amazing! Will definitely be in the rotation for meal preps!