Chicken Teriyaki Rice Bowls

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Skip the takeout with this grilled chicken teriyaki bowl. Grill marinated chicken, pineapple, and seasoned broccoli and red pepper and serve over rice.

By
Chef Mo
Maura Rawlette
Chef Mo
Maura Rawlette, known as Chef Mo, is a longtime member of the Allrecipes community and avid Allrecipes Allstar, having shared dozens upon dozens of top-rated recipes on the site since 2016.
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Published on March 29, 2023
colorful bowl of rice, red pepper, broccoli, and grilled chicken on pale blue plank background
Prep Time:
15 mins
Cook Time:
30 mins
Marinate Time:
4 hrs
Total Time:
4 hrs 45 mins
Servings:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings servings

  • 1/2 cup low-sodium teriyaki marinade (such as Kikkoman®)

  • 2 tablespoons prepared horseradish

  • 1 tablespoon chili oil

  • 1 pound boneless skinless chicken breast halves

  • 1 bunch broccoli, cut into florets

  • 1 red bell pepper, cut into strips

  • 2 tablespoons sesame oil

  • 1 1/2 teaspoons garlic powder

  • 1/4 teaspoon freshly ground black pepper

  • 1/8 teaspoon salt

  • 1 pinch red pepper flakes

  • 1 pineapple - peeled, cored, and cut into 6 wedges

  • 2 cups cooked white rice

  • 1 teaspoon black and white sesame seeds (optional)

  • 1 green onion, thinly sliced (optional)

Directions

  1. Pour teriyaki marinade, horseradish, and chili oil into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.

  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  3. Coat chicken in teriyaki marinade and cook on the prepared grill until no longer pink and juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  4. Meanwhile place broccoli florets and red pepper strips in a large bowl. Drizzle with sesame oil and toss to coat. Add garlic powder, black pepper, salt, and crushed red pepper and toss to coat again.

  5. Place broccoli and red pepper strips in a grill basket and grill, turning occasionally, until tender-crisp, about 10 minutes.

  6. Grill pineapple until soft and heated through, 2 to 3 minutes per side.

  7. Slice pineapple and chicken into 1-inch cubes. In 4 separate bowls layer rice, chicken, pineapple, broccoli, and red peppers. Garnish each bowl with sliced green onions and sesame seeds. Drizzle extra teriyaki sauce over each bowl if desired.

Nutrition Facts (per serving)

498 Calories
15g Fat
48g Carbs
43g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 498
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 14%
Cholesterol 96mg 32%
Sodium 1603mg 70%
Total Carbohydrate 48g 17%
Dietary Fiber 6g 20%
Total Sugars 15g
Protein 43g 86%
Vitamin C 143mg 159%
Calcium 94mg 7%
Iron 4mg 22%
Potassium 896mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.