Grilled Chicken and Shrimp Hawaiian Bowls

1. Rinse chicken and pat dry, add to a large bowl and coat with remaining ingredients.
2. Marinate in the fridge for at least 30 minutes are overnight if desired.
3. Prepare grill and grill chicken for about 7-8 minutes per side or until the chicken reaches 165˚F.
4. Baste chicken with extra Kikkoman Teriyaki Marinade & Sauce

For the Shrimp:

1. Rinse, peel, and devein shrimp. Place into a bowl and coat with remaining ingredients.
2. Place and fridge and marinate for about 30 minutes.
3. Grill the shrimp 3-4 minutes per side basting with extra Kikkoman Teriyaki Marinade & Sauce.

For the Salsa:

1. Place pineapple, serrano, and poblano onto hot grill.
2. Grill turning until ingredients are slightly blacken. Pineapple should take about 3-4 minutes per side. Remove from grill.
3. Peel skin off of poblano and remove seeds, dice and set aside.
4. Chop pineapple and serrano, seed serrano if desired for less heat.
5. Add all ingredients to a bowl, add mango, lime juice, cilantro and salt. Mix well.

To Assemble Bowls: Place rice on bottom of bowl and top with chicken, shrimp, and salsa. Serve immediately.