Grilled Chicken and Pineapple Rice Bowls with Teriyaki Glaze
Grilled Chicken and Pineapple Rice Bowls with Teriyaki Glaze is a gluten free and dairy free recipe with 4 servings. One portion of this dish contains approximately 41g of protein, 5g of fat, and a total of 481 calories. For $2.78 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. It works well as a main course. From preparation to the plate, this recipe takes approximately 30 minutes. This recipe from Recipe Girl has 94 fans. A mixture of brown sugar, low sodium soy sauce, cornstarch, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for The Fourth Of July. This recipe is typical of Japanese cuisine. Overall, this recipe earns a tremendous spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Teriyaki Grilled Chicken and Veggie Rice Bowls, Pineapple Grilled Cauliflower Rice Mexican Chicken Bowls, and Teriyaki Chicken Rice Bowls.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
3 tablespoons brown sugar
1 1/2 pounds thin chicken cutlets, lightly brushed with oil and sprinkled with salt and pepper
2 cups brown or white rice, cooked according to package instructions
2 tablespoons cornstarch
1/4 teaspoon garlic powder
1 large green bell pepper, sliced into large chunks (seeds removed)
chopped chives or green onions
1/2 teaspoon ground ginger
1/4 cup reduced-sodium soy sauce
1 20-ounce can DOLE pineapple slices (reserve the juice for the glaze above!)
1 cup water/pineapple juice (reserved pineapple juice from the can + water to make 1 cup)
1 large red bell pepper, sliced into large chunks (seeds removed)
1/4 cup cold water
Equipment:
sauce pan
bowl
whisk
grill
Cooking instruction summary:
Prepare the glaze: In a medium saucepan, combine the soy sauce, pineapple juice + water (enough to make 1 cup), brown sugar, ginger and garlic powder. Stir and bring to a simmer. Combine the cornstarch and cold water in a separate bowl. Whisk the cornstarch mixture into the simmering soy sauce mixture. Continue to simmer and stir until thickened. Remove from heat, cover and set aside. Grill: Preheat your grill to medium, and spray with grill spray. Grill chicken, pineapple slices and bell peppers until cooked through and tender with grill marks on both sides. Remove from the grill and chop. Assemble the rice bowls: Divide the cooked rice between four bowls. Top each with chicken, pineapple and bell peppers. Drizzle with teriyaki glaze, and garnish with chives or green onions. Serve immediately.
Step by step:
1. Prepare the glaze: In a medium saucepan, combine the soy sauce, pineapple juice + water (enough to make 1 cup), brown sugar, ginger and garlic powder. Stir and bring to a simmer.
2. Combine the cornstarch and cold water in a separate bowl.
3. Whisk the cornstarch mixture into the simmering soy sauce mixture. Continue to simmer and stir until thickened.
4. Remove from heat, cover and set aside. Grill: Preheat your grill to medium, and spray with grill spray. Grill chicken, pineapple slices and bell peppers until cooked through and tender with grill marks on both sides.
5. Remove from the grill and chop. Assemble the rice bowls: Divide the cooked rice between four bowls. Top each with chicken, pineapple and bell peppers.
6. Drizzle with teriyaki glaze, and garnish with chives or green onions.
7. Serve immediately.
Nutrition Information:
