Description
Delightful bowls combining savory chicken and sweet pineapple, perfect for summer evenings.
Ingredients
- 1 pound boneless chicken thighs or breasts
- 2 cups fresh pineapple, cut into chunks
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ cup teriyaki sauce
- 2 green onions, chopped
- Sesame seeds for garnish
- Cooked rice or quinoa for serving
Instructions
- Marinate the chicken pieces in teriyaki sauce for at least 30 minutes.
- Heat your grill or nonstick skillet over medium-high heat.
- Cook the marinated chicken for about 5-7 minutes on each side or until fully cooked (internal temperature of 165°F).
- Add pineapple chunks and diced bell peppers in the last few minutes of cooking and allow them to caramelize slightly.
- Remove from heat and plate the chicken and vegetables atop a bed of rice or quinoa.
- Garnish with chopped green onions and sesame seeds.
Notes
For added flavor, marinate longer or add citrus juice. Adjust cooking time based on chicken thickness.
