- Marinate the chicken breasts with the Kikkoman® Teriyaki Marinade & Sauce while you prep the pineapple.
- Cut pineapple in half lengthwise, then brush with a little vegetable oil and sprinkle with chili powder.
- Grill the pineapple halves on a preheated grill set to medium heat for about 12-14 minutes undisturbed to get nice grill marks.
- Grill the chicken until it is fully cooked, about 12 minutes. Remove from grill and allow to rest for about 6 minutes, then dice into 1” pieces.
- Score the grilled pineapple into 1” pieces and scoop out the flesh, toss with diced teriyaki chicken. Build the bowl in the hollowed-out pineapple with a layer of jasmine rice and top with chicken mixture. Garnish with scallions and lime wedge
Grilled Pineapple Teriyaki Bowls
Yield
Serves 2
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
kikkoman products used:
ingredients
2-3 tablespoons Kikkoman® Teriyaki Marinade & Sauce
1 pound boneless skinless chicken breasts
2 tablespoons hot chili powder
1 pineapple
1 cup jasmine rice, cooked
scallions, thinly sliced (for garnish)
lime wedges (for garnish)
1 teaspoon vegetable oil
Salt, to taste
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
