The rice-bowl obsession continues! This one was so good and a hit for all of us! I looooved the pineapple and edamame. I whipped this up on an indoor grill pan but would be great outside too. We needed a flavorful and fresh break from a couple of very cold days. It makes tasty leftovers too!
Chicken Teriyaki Rice Bowls (for 4)
2 cups rice
4 chicken thighs, or tenders, or breasts
1 cup teriyaki marinade
2 cups pineapple, sliced into chunks
1 1/2 cup edamame
Marinate the chicken in most of the teriyaki marinade, reserving a few tablespoons for topping.
Cook the rice. I used 10-minute brown rice.
Heat a grill pan to medium heat and grill the pineapple a few minutes on each side.
Grill the chicken on each side. Using a meat thermometer, make sure the chicken cooks through. Keep warm in the oven while prepping everything else.
Cook the edamame. Mine was frozen out of the shells and just microwaved a few minutes.
Slice a piece of chicken for each bowl.
Spoon the rice into each bowl, add edamame, pineapple, and chicken.
Drizzle with remaining &unused teriyaki marinade. (Not any marinade the raw chicken was in.) Enjoy!
The marinade is pretty strong, so use just a touch. I liked the sweet pineapple with a little char flavor against the teriyaki.
If you like this one, here are my other fav bowls:
Honey mustard Chicken, Bacon & Avocado & Orzo
Italian Grain bowl with Meatballs, Asparagus, Tomato & Cracked Wheat
Falafel Bowl with Couscous
I like the formula aspect of these: grain + protein + veggies + sauce = delicious. I’m not sure of my next one, but there will more, I’m sure of it.