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These teriyaki chicken boats are a great for entertaining in the summer. Bring on the summer island vides with these fun pineapple boats filled with delicious coconut rice, teriyaki chicken and pineapple salsa. Top with sriracha mayo and you have a showstopper!
Table of Contents
Step 1: Marinate the chicken
For this recipe, I used chicken thighs but breast is a great alternative. Make sure to clean up any fatty clumps off the meat and bath the thighs in a teriyaki marinade. Let that sit in the refrigerator for at least 1 hour allowing the flavors to penetrate the meat.
Step 2: Homemade pineapple salsa
Nothing goes to waste in this recipe. Slice a whole pineapple in half and scoop out the inside leaving about 1/2 inch around the wall.
Chop up the removed pineapple, a red bell pepper, jalapeno, red onion and cilantro. Mix the ingredients together in a bowl, adding freshly squeezed lime juice and Dad’s All Purpose Rub.
If you really like pineapple, you have to check out my pineapple throne chicken recipe. A whole chicken cooked on a pineapple! Talk about a showstopper!
Dad’s Seasonings
Must have grillin seasonings!
Step 3: Grill the teriyaki chicken
Now that the chicken thighs have marinated in the teriyaki sauce for at least 1 hour, preheat the grill to 400 degree and set for direct heat. Place the chicken directly on the grates and cook until the internal temperature reaches 175 degrees. Flip every 2-3 minutes to get an even cook all around.
Recipe Tip
Dark meat needs a longer time to cook and will not be overcooked at 175 degrees internally.
At the very end, brush the chicken with some unused teriyaki sauce for that final glaze. Let it cook for 1 more minute.
Remove the teriyaki chicken thighs from the grill and let them rest for 10 minutes.
Step 4: Assemble the teriyaki chicken bowls
Start with adding some coconut rice in the pineapple bowl. You can make it yourself by cooking jasime rice in coconut water or do what I did and make the ready made rice. Next, cube up the grilled teriyaki chicken and lay it over the rice. Add a heaping spoon full of the pineapple salsa and drizzle some sriracha mayo on top. Enjoy!
Frequently Asked Questions:
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
Yes, any chicken thigh recipe can be replaced with the breast. The breast is leaner than the thighs, therefore remove the meat at 160 degrees and let it rest. This will ensure a tender and juicy chicken breast.
Similar Recipe Ideas:
Teriyaki Chicken Bowls
Ingredients
- 4 Chicken thighs
- 2 cups Teriyaki marinade
- 1 Whole pineapple
- 1 Red bell pepper
- 1 Jalapeno
- 1 Lime
- 1/2 Red onion
- 1/4 cup Cilantro
- 1 tbsp Dad's All Purpose Rub
Instructions
- Remove any fatty clumps off the meat and cover the thighs in a teriyaki marinade.
- Refrigerate for at least 1 hour.
- Slice a whole pineapple in half and scoop out the inside leaving about 1/2 inch around the wall.
- To make the pineapple salsa, chop up the removed pineapple, a red bell pepper, jalapeno, red onion and cilantro. Mix the ingredients together in a bowl, adding freshly squeezed lime juice and Dad'sAll Purpose Rub.
- Preheat the grill to 400 degree and set for direct heat.
- Place the chicken directly on the grates and cook until the internal temperature reaches 175 degrees. Flip every 2-3 minutes to get an even cook all around.
- Before removing the chicken off the grill, brush some unused teriyaki sauce for that final glaze. Cook for one more minute.
- Remove the teriyaki chicken thighs off the grill and let them rest for 10 minutes.
- Assemble the teriyaki chicken boats with chopped up teriyaki chicken, coconut rice and pineapple salsa. Top if all off with some sriracha mayo.
