Each time that we return home from vacation, I try to recreate some of the dishes that we enjoyed during our travels. We had some of the best chicken teriyaki rice bowls on our trip to Hawaii so I knew I would be making some at home too!

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This recipe was inspired by our trip to Hawaii. We had so many delicious teriyaki and poke bowls while visiting Maui. I am working on a recipe for a poke bowl and hope to have it up soon!

Click here to read my post, A Week in Lahaina, Maui at The Sheraton Maui Resort & Spa.

Teriyaki sauce is surprisingly simple to make. If there is a bottled sauce that you really enjoy, you could use that instead but I like to make my own to avoid some of the added ingredients.

This dish is healthy, flavorful and filling!

What You Will Need

For the chicken:

boneless, skinless chicken thighs

vegetable oil

soy sauce

garlic powder

white rice

vegetables (such as zucchini, red onion, red pepper, broccoli and snow peas)

pineapple

toasted sesame seeds

For the teriyaki sauce:

pineapple juice

garlic clove

soy sauce

brown sugar

corn starch

For the spicy mayo:

sriracha sauce

mayonnaise

pinch of sugar

How to Make

Start by marinating your chicken thighs. Combine vegetable oil, soy sauce and garlic powder in medium bowl. Add chicken thighs and make sure they are evenly coated. Cover and allow to marinate for at least one hour.

In a small bowl, combine sriracha, mayonnaise and a pinch of sugar. Stir until smooth and set aside.

In medium sauce pan, combine pineapple juice, soy sauce, water, garlic, brown sugar, and corn starch. Whisk together until smooth. Bring to a boil and then immediately reduce heat to low. Allow to simmer for 10 minutes or until the sauce has reached your desired consistency.

Using a grill pan on medium high heat, grill your vegetables and pineapple for a couple of minutes on each side. Once you have nice grill marks, remove from pan and set aside.

Grill chicken for five minutes on each side or until cooked through. Remove from pan and allow to rest before slicing.

To assemble, begin with one cup of rice in each bowl. Place grilled vegetables and pineapple on one side of the rice and the grilled, sliced chicken on the other side. Drizzle with teriyaki sauce, sesame seeds (if desired) and sriracha mayo.

Enjoy!

You can also make this recipe using a BBQ grill. To do this, cut your vegetables into larger pieces so they do not fall through the grates.

If you are looking for a healthier option, brown rice can be substituted for the white rice.

I prefer to have the broccoli and snow peas steamed but feel free to grill them if that is what you prefer!

Due to the sugar in the teriyaki sauce, it is easily burned. Make sure to stir constantly and immediately reduce the heat once it begins to boil.

Do not overcrowd your pan when cooking this dish. Giving the vegetables, pineapple and chicken enough room to cook will allow them to get nice grill marks rather than boil in all of the liquid that is let out.

These could also be made using steak or salmon.

Chicken Teriyaki Rice Bowls

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Servings 4 people

Ingredients

  

• 2 lbs. boneless, skinless chicken thighs
• 3 tbsp. vegetable oil
• 3 tbsp. soy sauce
• ¼ tsp. garlic powder
• 4 cups cooked white rice
• 2 cups vegetables, cut into bite sized pieces (such as zucchini, red pepper, broccoli, snow peas or red onion)
• ½ fresh pineapple, cut into bite size pieces
• toasted sesame seeds

For Teriyaki Sauce

• 6 oz. pineapple juice
• 1 garlic clove, peeled & halved
• 1 cup soy sauce
• ⅓ cup brown sugar
• 2 tbsp. corn starch
• ¾ cup water

For Spicy Mayo (optional)

• 1 tsp. sriracha sauce
• ¼ cup mayonnaise
• pinch sugar

Instructions

 

• In medium sized bowl, combine vegetable oil, soy sauce and garlic powder. Add chicken thighs and allow to marinate for at least 1 hour.
• In a small bowl, combine sriracha, mayonnaise and a pinch of sugar. Stir to combine and set aside.
• In a medium saucepan, whisk together the pineapple juice, soy sauce, garlic, brown sugar, water, and corn starch. Bring to a boil and then reduce to low. Simmer for approximately 10 minutes or until sauce is desired consistency. Remove garlic clove before serving.
• Using a grill pan on medium high heat, grill vegetables and pineapple for 2 – 3 minutes on each side. Remove from pan and set aside.
• If using broccoli or snow peas, gently steam in small saucepan and drain.
• Using the same pan that was used for the vegetables, grill chicken thighs for about 5 minutes on each side or until they are cooked through. Remove from heat and allow to rest before slicing.
• To assemble. Put one cup of cooked white rice in each bowl. Put grilled vegetables and pineapple on one side of the rice and the sliced chicken thighs on the other side. Spoon teriyaki sauce on top. Sprinkle with sesame seeds and/or drizzle with spicy mayonnaise (if desired).
• Enjoy!