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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 Greek chicken bowls are my go-to when I’m in the mood for a Greek inspired meal and when I’m craving Asian flavors, these spicy salmon bowls hit the spot.
Now I can add these teriyaki chicken and rice bowls to my Asian inspired bowl recipes! These bowls are great for summer because the chicken, peppers and pineapple are all grilled.
Ingredient Notes
Chicken – I use chicken breasts, but chicken thighs work well too.
Low sodium soy sauce – If you need the recipe to be gluten-free use tamari.
Rice vinegar – A mild, slightly sweet vinegar often used in Asian cooking.
Maple syrup – Used to sweeten the teriyaki sauce. Honey can also be used.
Ground ginger and garlic powder – Flavor the teriyaki sauce.
Sriracha – A spicy, tangy, garlicy Asian condiment.
Cornstarch – Thickens the teriyaki sauce. Arrowroot starch is an alternative to cornstarch.
Pineapple – Fresh pineapple has the best flavor and works better if you are grilling it.
Red bell pepper, shelled edamame – The pepper is great if it’s grilled, but even if it isn’t it pairs well with the pineapple and teriyaki sauce. Edamame adds extra protein and fiber.
Rice – White or brown rice can be used.
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.
TIP: If you don’t have time to marinate the chicken you can also make this teriyaki chicken recipe to use in its place. It uses the same teriyaki sauce that this recipe calls for.
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. I suggest using my sheet pan teriyaki tofu and broccoli recipe if you do this.
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
Ingredients
Chicken
- 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
Other Ingredients
- 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)
Instructions
- 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.
- Make the teriyaki sauce.
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
P.S.-I forgot to add that I made this as a Sheetpan dinner instead of on the grill because of the snow and freezing temperatures.
Haha! Sheet pan dinner is necessary when it’s snowing and cold!
I doubled the marinade and tripled the sauce. I also white onions instead of edamame and white rice instead of brown rice. Excellent recipe and will make again!!
I doubled the marinade for 2 pounds of chicken breast and tripled the teriyaki sauce. I subbed out edemame for sweet white onion because I don’t like edemame.
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!