Grilled Chicken and Pineapple Rice Bowls with Teriyaki Glaze

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Grilled Chicken and Pineapple Rice Bowls with Teriyaki Glaze are a great dinner to try on the grill this summer.

overhead shot of 3 white bowls filled with grilled chicken and pineapple rice bowls with chopsticks. Set on a white napkin with a wood board background with fresh bell peppers and green onions garnish.

This recipe for Grilled Chicken and Pineapple Rice Bowls showcases the use of your grill, so heat up that grill and get to work!  You’ll be grilling chicken cutlets, bell peppers and pineapple.  A very simple homemade teriyaki glaze will bring it all together with a generous helping of steamed rice.

Grilling chicken and pineapple and bell peppers

It turns out that your grill is a wonderful, big-boy gadget to have around.  There is no better way to make chicken than throwing it on the grill- it tastes best that way!  When you grill bell peppers, they blacken themselves here and there, and become tender and sweet.  

Pineapple on the grill:

Pineapple on the grill is just about the best idea ever.  When you use canned pineapple, your prep time is zero– just pop open the can to find perfectly sliced, sweet pineapple.  The heat of the grill hits the sweetness of the pineapple and turns it into a caramelized piece of deliciousness.  You don’t even have to do anything to it… just toss the pineapple slices on the grill and let that fire do its magic. You can certainly substitute and use fresh pineapple slices in this recipe, but it’s helpful to use canned since you will need some of the juice from the can to make the homemade teriyaki glaze.

overhead shot of 3Grilled Chicken and Pineapple Rice Bowls with Teriyaki Glaze in white bowls with chopsticks. bell peppers and chives displayed for garnish

Please make the teriyaki glaze recipe that is included in the recipe below.  It will take you all of 10 minutes to make, and you get to utilize all of the yummy juice in your can of pineapple in the glaze.  That’s a big bonus about using DOLE canned pineapple- the pineapple is swimming in plenty of 100% pineapple juice!  It helps the glaze turn out to be sweet and syrupy– and it’s so much better than an already prepared glaze that you’d buy at the store.

Grilled Chicken and Pineapple Rice Bowls with Teriyaki Glaze in a white bowl with chopsticks. bell peppers and chives garnish on the side of the bowl

All of your grilled ingredients are chopped and added to bowls of rice.  Plenty of that grilled pineapple is added in too (you’ll thank me later… because the grilled pineapple adds a lovely amount of sweetness to the recipe and makes it more of a ROCKSTAR meal).  The teriyaki glaze is generously drizzled on top, and these grilled chicken and pineapple rice bowls are ready to devour!

pinterest collage image for grilled chicken and pineapple rice bowls

Here are a few more grilled pineapple recipes you might enjoy:

overhead shot of 3 white bowls filled with grilled chicken and pineapple rice bowls with chopsticks. Set on a white napkin with a wood board background with fresh bell peppers and green onions garnish.
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Grilled Chicken and Pineapple Rice Bowls with Teriyaki Glaze

An all-in-one dinner!
Prep Time 25 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 628kcal
Course Main Course
Cuisine American
Keyword grilled chicken, pineapple, Rice, teriyaki

Ingredients

THE GLAZE:

  • 1/4 cup reduced-sodium soy sauce
  • 1 cup water/ pineapple juice (reserved pineapple juice from the can + water to make one total cup)
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

THE GRILLING:

  • pounds thin chicken cutlets (lightly brushed with oil and sprinkled with salt and pepper)
  • One 20-ounce can pineapple slices (reserve the juice for the glaze above)
  • 1 large red bell pepper, seeds removed and sliced into large chunks
  • 1 large green bell pepper, seeds removed and sliced into large chunks

THE BOWL:

  • cups brown or white rice, cooked according to package instructions
  • chopped chives or green onions, for garnish

Instructions

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 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.

Notes

  • *If you are serving this recipe as GLUTEN-FREE, just be sure to use a brand of soy sauce that is known to be GF.

Nutrition

Serving: 1serving | Calories: 628kcal | Carbohydrates: 100g | Protein: 44g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 740mg | Potassium: 1122mg | Fiber: 4g | Sugar: 35g | Vitamin A: 1557IU | Vitamin C: 104mg | Calcium: 72mg | Iron: 2mg
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Lori Lange of Recipe Girl

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Comments

  • Matt wrote:

    I wanna make these bowls all summer long!

  • Jennifer wrote:

    I don’t have a grill. All I have is a George Forman grill is it possible to just do this in a pan or on the George Forman 

    • Lori Lange wrote:

      Yes, that should work just fine!

  • Sommer @aspicyperspective wrote:

    This looks incredible! I can’t wait to sever this for dinner!

  • Jamie | My Baking Addiction wrote:

    There is seriously nothing better than grilled pineapple – we’ve been obsessed with it all summer long. I can’t wait to try these teriyaki bowls! 

  • Lauren @ Hall Nesting wrote:

    First I want a bowl of the glaze by itself. And second I can’t believe I’ve never tried to grill pineapple!

  • Matthew From Nomageddon wrote:

    Teriyaki goes so awesomely with pineapple! There are so many great Hawaiian recipes out there that use both!

  • Jessica – The Novice Chef wrote:

    Oh wow – these look amazing Lori! I love pineapple and chicken anything!

  • Rachel @ Rachel Cooks wrote:

    These are so fun! Can’t wait to try them.

  • Amy Johnson wrote:

    I’ve been craving food just like this all summer! This sounds delicious!

  • Serene @ House of Yumm wrote:

    This looks like a perfect summer dinner! That teriyaki glaze sounds amazing! 

  • Deborah wrote:

    I have been making a lot of bowls at home lately, and am loving the sweet and savory going on here!

  • Sandy @ RE wrote:

    Lori, super easy and so fresh with summer veggies. We love pineapple, too. Rice bowls are so delicious to serve for company, too!

  • Erin@WellPlated wrote:

    We just ran out of propane, and it’s been KILLING me. The sweet and savory flavors you have rocking out here sound completely addictive. Gorgeous grill marks on the pineapple too!

  • Michelle De La Cerda wrote:

    Yum, I would love to have these for dinner. I will add them to my list to make for dinner soon.

  • Cathy Trochelman wrote:

    These look absolutely delicious! I love that they’re grilled!

  • Megan | Allergy Free Alaska wrote:

    My girls will FREAK when I make this for them! What a great, easy meal idea! Thanks! 😉

  • Amanda | The Chunky Chef wrote:

    I can’t stop staring at these bowls… they’re so beautiful!!

  • Kelly wrote:

    These rice bowls look incredible, Lori! The grilled chicken teriyaki sounds perfect with the sweet pineapple!