Teriyaki Chicken Bowls with Sriracha Pineapple Crema

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!

This Teriyaki Chicken Bowls recipe is savory, sweet, tangy with just the right kick of spice.  They are easy enough for everyday but delicious enough for company!  You can prep the ingredients beforehand for an easy dinner or teriyaki chicken bowl bar everyone will love!

I’ve always been a “foodie.”  As a small freckle-faced blonde at the dinner table, I channeled “What About Bob” with my dramatic yet sincere, “mmmmm… mmmmmm…”  I just couldn’t help myself.

But what I remember even more than the food was the time we shared around the dinner table.  It was our time.  Not piano, gymnastics, baseball or tennis time, not schoolwork, chores or CF treatments time.  Even with five kids and all our bustling schedules, my dear mother always made this precious time a priority. Today, our lives are as busy as ever but thanks to Campbell’s Grill Sauces, creating real delicious meals with the little time and energy we have can be easier than ever.

Especially Campbell’s Grilled Teriyaki Chicken Sauce so you can make this easy Hawaiian Teriyaki Chicken Bowls recipe with Sriracha Pineapple Crema.  These bowls are perfect for all those busy real life nights but are also delectable enough (“restaurant quality” says my very harsh critic, Patrick) and stress free for company.  No one would believe how easy these Teriyaki Chicken Bowls are! Like all Campbell’s Grill Sauces, the chicken is ready in 3 easy steps.   Simply:  1) season chicken with salt and pepper, 2) Grill, 3) Slice, and toss with sauce.

How easy is that?  3 steps to drool-worthy Teriyaki Chicken Bowls that is super tender and doused in a sauce comprised of soy sauce, pineapple juice, mirin, scallions, ginger, and sesame seeds.  It’s the real deal.  And you barely had to lift a finger.  To turn the teriyaki chicken into a well-rounded meal, I added grilled vegetables over a bed of Coconut Ginger Red Beans and Rice, which is so good, it earned its very own post.

And let us not forget grilled vegetables.  Don’t you just love how grilled vegetables always taste so fresh and perfect with only some olive oil, salt and pepper?   But if you want to salivate over already perfect vegetables, drizzle them with a little Sriracha Pineapple Crema.  Or a lot.   Because this stuff is A-M-A-Z-I-N-G!  It radiates the sweetness of pineapple and can be made as spicy as you like depending on the amount of Sriracha.  It takes no extra time to indulge in this Pineapple Sriracha Crema because while your chicken and veggies are grilling, add Sriracha, pineapple marmalade, cilantro and sour cream to your blender and blend until smooth.  That’s it for this gourmet crema.

Finally, the ensemble of this Teriyaki Chicken Bowls recipe is united over a bed of Coconut Ginger Red Beans and Rice.  Because teriyaki chicken and rice go together like bacon and eggs.  This rice is infused with a bounty of flavor and all you do is add all the ingredients to a pan – most of which you probably have on hand – and let it simmer for 20 minutes while your chicken is grilling and then stir in fresh lime juice and cilantro. I was eating this Rice by the spoonfuls. (But if I’m completely honest it was by the handfuls – I know, gross – my hands were clean – crazy clean if you know my habits. I just couldn’t help myself.  The rice is that good!) And that’s it for this Teriyaki Chicken Bowls recipe!

Now be prepared to get blown A-W-A-Y to stress free paradise with these Hawaiian Teriyaki Chicken Bowls with Sriracha Pineapple Crema.  Deliciousness made possible by Campbell’s Grilling Sauces – so you can make a delectable meal in whatever time you ave, leaving you with enough energy to enjoy precious real life and enough enthusiasm, you might even be tempted to channel Bob…

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Teriyaki Chicken Bowls with Sriracha Pineapple Crema

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!

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Prep Time

10 minutes

Cook Time

20 minutes

Servings

-6

Ingredients

• 10 oz. package Campbell's Teriyaki Chicken Grill Sauce
• 1 1/2 pounds boneless skinless chicken breasts
• 1 ripe pineapple, trimmed and sliced
• 2 large zucchini, sliced
• 2 large red bell peppers quartered
• 1 tablespoon olive oil plus more to brush grill
• salt and pepper
• 1 Recipe Coconut Ginger Rice and Beans

Pineapple Sriracha Crema

• 3/4 cup sour cream, divided
• 1/4 cup mayonnaise, divided
• 3 tablespoons pineapple marmalade
• 2-4 teaspoons sriracha, more or less to taste
• 1 tablespoon lime juice
• 1/4 cup loosely packed cilantro, chopped

Prep Time 10 minutes Cook Time 20 minutes Servings -6 Ingredients 10 oz. package Campbell's Teriyaki Chicken Grill Sauce 1 1/2 pounds boneless skinless chicken breasts 1 ripe pineapple, trimmed and sliced 2 large zucchini, sliced 2 large red bell peppers quartered 1 tablespoon olive oil plus more to brush grill salt and pepper 1 Recipe Coconut Ginger Rice and Beans Pineapple Sriracha Crema 3/4 cup sour cream, divided 1/4 cup mayonnaise, divided 3 tablespoons pineapple marmalade 2-4 teaspoons sriracha, more or less to taste 1 tablespoon lime juice 1/4 cup loosely packed cilantro, chopped

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Instructions

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.
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.
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.
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.
6. Assemble: Divide rice between bowls and top with chicken, red bell peppers, zucchini and pineapple. Drizzle with Sriracha Pineapple Crema.

Recipe Notes

*I stir in more sour cream and mayonnaise after blending to thicken the crema. I find if I add it all to the blender it is too runny.
**Cooking time will vary depending on how much you can cook on your grill at a time.

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