Hawaiian Chicken Bowl
- Level: Easy
- Yield: 4 servings
- Total: 40 min
- Active: 35 min
Ingredients
1 tablespoons olive oil, plus extra for the grill pan
3/4 cup teriyaki sauce
2 tablespoons sweet chile sauce
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 pineapple, peeled, cored and cut into rings
12 mini sweet peppers, left whole
2 cups cooked jasmine rice, warm
2 avocados, diced
1/2 cup fresh cilantro leaves
1 tablespoon toasted sesame seeds
2 limes, sliced
Directions
- Preheat an oiled grill pan over medium heat.
- Mix the teriyaki and sweet chile sauce in a bowl and set aside.
- Brush the chicken with 1 tablespoon olive oil and lightly sprinkle with salt and pepper. Place the chicken on the grill. Brush the tops with the teriyaki-chile mixture and cook for 4 to 5 minutes, then flip. Brush the tops with the rest of the sauce and cook until cooked through, 4 minutes more. Just before they are done, flip them over again for a final minute to caramelize. Remove the chicken to a plate.
- Oil the grill pan again if necessary, then add the pineapple and peppers. Cook until nice grill marks have formed, about 2 minutes per side. Remove.
- Add the rice to the bottoms of 4 bowls. Slice the chicken and fan along the edge of each bowl. Fill the open space with the grilled peppers, pineapple and diced avocado. Garnish with the cilantro, sesame seeds and a slice of lime.