Hawaiian Teriyaki Chicken Bowls

Aug 9

Makes: 4 | Prep: 10 minutes | Marinate Time: 20 minutes | Cook Time: 10 minutes

INGREDIENTS

1-pound boneless skinless chicken, cut into small strips
2 tbsp. olive oil, divided
1 cup pineapple, cut into small chunks
3 bell peppers variety of choice, cut into thin strips
1 purple onion cut into thin strips
1 zucchini medium, cut into half-moon shape
¾ cup teriyaki sauce divided (½ cup & ¼ cup), store bought
¼ cup BBQ sauce, your favorite
Salt, to taste
Pepper, to taste
Optional
Rice, cooked
Avocado, sliced
Cheese, shredded

These Hawaiian Teriyaki Chicken Bowls are bursting with flavor from the teriyaki sauce, fresh pineapple, zucchini bell peppers and onions. So good and easy to make.

This meal can be cooked on the grill!
Simply cut the chicken into cubes instead of strips. Marinate as you would. Place on skewers and grill until cooked through.
For the veggies and pineapple, they can all be grilled! Cut into cubes instead of strips and toss with olive oil, salt and pepper. Place on skewers and grill to liking.
Assemble bowl as you would.

DIRECTIONS

To a medium bowl, add raw chicken strips and ½ cup of teriyaki sauce. Make sure all the chicken is coated with the sauce. Cover with serein wrap and place in the refrigerator for at least 20 minutes.
Heat a pan over medium heat, add 1 tbsp. olive oil. Add marinated chicken and cook until cooked through 5-8 minutes. Flipping halfway through.
Heat a large pan over medium heat, add 1 tbsp. olive oil. Add the peppers and onions. Sauté for 3-5 minutes. Tossing occasionally. Add the zucchini to that same pan and cook until tender crisp. Another 3-5 minutes.
Prepare the teriyaki BBQ sauce by mixing ¼ cup teriyaki and ¼ cup BBQ sauce. Whisk until well combined.
Assemble your bowl. Rice (if using, or any other preferred base – quinoa, farro, barley), teriyaki chicken, peppers & onions, zucchini, pineapple and teriyaki/BBQ sauce. Enjoy!
See notes for grilling options!