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Teriyaki Chicken Bowls
Easy Teriyaki Chicken Bowls with Sriracha Pineapple Crema over a bed of Coconut Ginger Red Beans and Rice are crazy delicious layers of textures and flavors in every bite!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- blender
📝 Preparation Steps
1
Teriyaki Chicken: Brush grill where you will be cooking chicken and pineapple with some olive oil. Preheat grill to medium heat. Season chicken with salt and pepper and grill for ⏱️ 5-7 minutes per side, or until completely cooked through.
salt and pepper
2
Remove chicken from the grill and let rest ⏱️ 5 minutes before slicing. Add to a large bowl and toss with warmed teriyaki sauce.
3
Vegetables and Pineapple: Add 1 tablespoon olive oil and some freshly cracked salt and pepper to a large freezer bag with the bell peppers and zucchini. Toss to coat.
salt and pepperlarge zucchini, sliced2
4
Working in batches, grill vegetables and pineapple at medium high heat until tender and lightly charred all over, about ⏱️ 6-8 minutes for the pineapple, or until caramelized, ⏱️ 8 minutes for the zucchini and ⏱️ 6 minutes for the red bell peppers, flipping everything once during cooking. Once cool enough to handle, slice red bell peppers into strips.
large zucchini, sliced2large red bell peppers (quartered)2
5
Sriracha Pineapple Crema: Add 1/2 cup sour cream, 2 tablespoon mayonnaise, the pineapple marmalade, Sriracha, lime juice and cilantro to your blender and chop then puree until smooth, scraping sides down as needed. Transfer to a bowl and stir in 1/4 cup sour cream and 2 tablespoons mayonnaise.* Taste and stir in more Sriracha and lime juice to taste if desired.
cup sour cream, divided3/4pineapple marmalade3 tablespoonslime juice1 tablespoon
6
Assemble: Divide rice between bowls and top with chicken, red bell peppers, zucchini and pineapple. Drizzle with Sriracha Pineapple Crema.
large red bell peppers (quartered)2large zucchini, sliced2
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