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!
Teriyaki Chicken Bowl Recipe
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.
These Hawaiian Teriyaki Chicken Bowls with Sriracha Pineapple Crema may sound exotic but they are almost as simple to prepare as the chicken. Throw some pineapple, zucchini and bell peppers on the barbecue – or whatever vegetables you have on hand – and grill.
Can I pause and just say how much I love grilled pineapple? I always buy extra pineapple just so I can have some to grill. How something so simple can be so delicious Blows. My. Mind. As the pineapple grills, it caramelizes, and becomes more intensely sweet. It’s like candy. Refreshing, eat-as-much-as-you-want-because-it’s-healthy candy.]
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…
Teriyaki Chicken Bowls Ingredients
The ingredients needed for this grilled teriyaki chicken and rice bowl are simple.
- Campbell’s Teriyaki Chicken Grill Sauce: Makes whipping up these pineapple teriyaki chicken bowls at a moment’s notice easy!
- Chicken breasts: Pound to even thickness if super thick.
- Pineapple: Fresh is best here. Canned pineapple is too sweet and too soft to grill.
- Zucchini: Slice a little larger so they retain some of their bite after being grilled.
- Red bell peppers: I prefer using red bell peppers since they’re sweeter than orange, yellow, or green.
- Olive oil: You just need a little to keep the chicken from sticking to the grill.
- Coconut Ginger Rice and Beans: Such a quick and easy recipe!
- Pineapple sriracha crema: Made with mayo, sour cream, pineapple marmalade, sriracha, lime juice, and fresh cilantro. Yum!
- I used chicken breasts, but I bet chicken tenderloins would work well too. Just note that tenderloins cook much faster.
- Feel free to mix and match the veggies you use in these teriyaki chicken bowls.
- If you can’t find the Campbell’s grill sauce at your local grocery store, I recommend making your own Homemade Teriyaki Sauce.
How to Make Teriyaki Chicken Bowls
These simple teriyaki chicken breast and rice bowls require just 10 minutes of prep, and then the chicken can be grilled!
- Season chicken with salt and pepper, then grill until done.
- Slice the chicken and toss with warmed teriyaki sauce.
- Toss veggies with olive oil, salt, and pepper. Grill alongside the pineapple until done.
- To make the pineapple sriracha crema, add all ingredients to your blender and blend until smooth.
- Assemble your pineapple teriyaki chicken bowls and dig in!
Tips for Making Teriyaki Chicken Bowls
You have three options when it comes to what chicken you would like to use for this grilled teriyaki chicken recipe:
- Boneless skinless chicken thighs: are dark meat and therefore inherently juicier and more forgiving as far as cooking time. It is hard to dry out chicken thighs, so they are always a winner.
- Bone-in skinless chicken thighs: these are probably my favorite cut of chicken and I use them whenever I can. They are SO juicy and hard to overcook. They take longer than both boneless chicken thighs and breasts to cook, so you will need to to adjust cooking time accordingly. I suggest bone-in chicken thighs for grilling or baking, but not for the skillet or crockpot.
- Boneless skinless chicken breasts: If you use chicken breasts, take care they are pounded to an even thickness so they cook evenly. I suggest using chicken fillets, which are large chicken breasts sliced through the equator to create 4 thinner cuts.
Teriyaki Chicken Bowl Variations
- Swap veggies. The vegetables used in this bowl are grilled alongside the chicken, but you’re welcome to use any veggies you’d like. You can use asparagus, broccoli, cauliflower, etc.
- Switch up the rice. For this recipe, I used my trusty Coconut Ginger Rice and Beans, but you can use coconut rice, regular steamed rice, cauliflower rice, brown rice, and so on.
- Serve over noodles. For a totally different eating experience, swap out the rice and beans for ramen, soba noodles, rice noodles or even linguine.
Can I Prep Teriyaki Chicken Bowls in Advance?
Yes! You can either prep the individual ingredients separately (make the rice and beans ahead of time, slice the veggies, etc.). Or you can make the entire recipe and store in individual containers for quick grab-and-go meals throughout the week.
How to Store Grilled Teriyaki Chicken and Rice
Leftover Hawaiian teriyaki chicken and rice should be transferred to an airtight container and stored in the refrigerator for up to 4 days.
How to Reheat Teriyaki Chicken Bowls
- How to reheat in microwave: transfer small portions to a microwave safe dish, heat for 1 minute, stir then continue to heat at 20 second intervals until warmed through.
- How to reheat on the stove: For larger portions,rewarm gently in a large skillet, stirring often. You may need to add a splash of water if the rice seems dry.
Can I Freeze Teriyaki Chicken Bowls?
Yes! You can freeze the cooked teriyaki chicken and the cooked rice and beans separately.
- Chicken: After you have cooked the chicken, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
- Rice: Let cool completely, then transfer to a freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
What to Serve with Teriyaki Chicken and Rice
This pineapple teriyaki chicken bowl is a meal in and of itself. But if you’re looking for side dishes to accompany it, here are some options:
- Salad. Crunchy Asian Salad, Chinese Salad, Asian Pineapple Salad or add the chicken directly to the salad to make Teriyaki Chicken Salad.
- Fruit. Grilled Pineapple, Summer Fruit Salad, Perfect Fruit Salad, Creamy Grape Salad, Pina Colada Fruit Salad
- Appetizers. Wontons, Asian Salad, Potstickers, Wonton Soup and Chinese Chicken Egg Rolls.
Looking for More Teriyaki Dinners?
- One Pot Teriyaki Chicken and Pineapple Rice
- Teriyaki Chicken Tacos with Pineapple Pear Salsa
- Teriyaki Chicken Salad with Pineapple Ginger Dressing
- Sweet Chili Teriyaki Chicken
- Honey Teriyaki Chicken Pineapple Sandwich
- Sheet Pan Teriyaki Shrimp, Pineapple and Snap Peas
Tools Used in This Recipe
Teriyaki Chicken Bowls
- 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
- 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.
- Remove chicken from the grill and let rest 5 minutes before slicing. Add to a large bowl and toss with warmed teriyaki sauce.
- 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.
- 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.
- Sriracha Pineapple Crema: Add ½ 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 ¼ cup sour cream and 2 tablespoons mayonnaise.* Taste and stir in more Sriracha and lime juice to taste if desired.
- Assemble: Divide rice between bowls and top with chicken, red bell peppers, zucchini and pineapple. Drizzle with Sriracha Pineapple Crema.
**Cooking time will vary depending on how much you can cook on your grill at a time.
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