Skip the takeout with this grilled chicken teriyaki bowl. Grill marinated chicken, pineapple, and seasoned broccoli and red pepper and serve over rice.
INGREDIENT :
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)
RECIPE DIRECTION :
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.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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).
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.
Place broccoli and red pepper strips in a grill basket and grill, turning occasionally, until tender-crisp, about 10 minutes.
Grill pineapple until soft and heated through, 2 to 3 minutes per side.
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.
