Teriyaki Chicken Bowls
Bring on the summer island vides with these fun pineapple boats filled with delicious coconut rice, teriyaki chicken and pineapple salsa.
Servings: 2 People
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.
Video
Nutrition
Calories: 1017kcal | Carbohydrates: 115g | Protein: 57g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 11214mg | Potassium: 1832mg | Fiber: 10g | Sugar: 90g | Vitamin A: 2529IU | Vitamin C: 313mg | Calcium: 173mg | Iron: 8mg
