Hawaiian Teriyaki Chicken Bowl

Chicken + Marinade:

1&1/2 to 2 pounds boneless, skinless chicken breasts, tenders or thighs

1 cup low-sodium soy sauce

1 cup pineapple juice

½ cup lightly packed light brown sugar

⅓ cup unseasoned rice vinegar

1 tablespoon finely grated ginger 

1 tablespoon finely minced fresh garlic 

Veggies

1 small pineapple, peeled and cut into wedges or thick spears

diced avocados

pickled onions

toasted sesame seeds

fresh lime wedges

WHAT YOU DO:

Place the chicken in a shallow dish. Combine all the marinade ingredients and whisk until the sugar is mostly dissolved.

Pour half of the marinade into a container to use later; cover and refrigerate.

Pour the remaining marinade over the chicken. Toss to coat evenly. Cover and refrigerate for at least an hour or up to 24 hours.

Cook the chicken until cooked through, I used a deep frying pan but you can use a grill if you’d prefer. Flipping once and brushing with reserved marinade the last 1-2 minutes of cooking (discard the marinade used for the chicken)

Remove the chicken, tent with foil, and let rest for 10 minutes.

For the Veggies: Add the pineapple to a grill pan if you have one or frying pan if not and brush with reserved marinade. Cook for 2-3 minutes, flip, brush with marinade, and continue cooking until crisp-tender, another 3-5 minutes. Remove to a pan. 

*If desired, pour the remaining marinade (that was used for brushing the chicken, pineapple and veggies) into a small saucepan and simmer for a couple of minutes until reduced slightly. 

To serve, slice the chicken into cubes or strips.

LIME CILANTRO RICE

1 tablespoons butter

1 ¼ cups rice, long grain white rice or jasmine rice works best

2 ¼ cups low-sodium chicken broth

¾ teaspoon salt

¼ teaspoon ground black pepper

Juice and zest of 1 large lime

2 tablespoons chopped cilantro

¼ teaspoon ground cumin

In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. 
Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. 
Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.

ASSEMBLE: 

Add a scoop of rice to a serving plate or bowl followed by chicken slices, pineapple, diced avocados, pickled onion , fresh lime wedges.

I like to top with some chick fil a  avocado lime sauce but you can also drizzle with some of the reserved marinade – it would be good with no sauce too!  

*this dish works with salmon instead of chicken too 

Enjoy!