Grilled Chicken Teriyaki Pineapple Bowls - Island recipe in Weber Kettle - CROWD PLEASER!

teriyaki sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: honey + soy sauce

Low-sodium soy sauce reduces sodium content while honey adds sweetness.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are less expensive.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Mango provides a similar sweetness, while canned pineapple is often cheaper.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer a nutritious crunch, while sunflower seeds are budget-friendly.

Drink out of a pineapple and eat out of a pineapple.

Introduce the recipe for grilled chicken teriyaki pineapple bowls.

Explain the use of chicken thighs for better flavor and marinade absorption.

Marinate the chicken thighs in spicy ginger teriyaki marinade for 30 minutes.

Light the hard lump charcoal in a chimney starter.

Dump the lit charcoal into the bottom grate of the Weber kettle.

Heat one can of coconut milk with 1 and 1/2 cups of water in an aluminum pan on the grill until melted.

Add 2 cups of long grain white rice and a little kosher salt to the melted coconut milk and water mixture.

Return the pan to the grill and bring it to a boil.

Remove the pan from heat, wrap it in aluminum foil, and let it sit for 15 minutes to finish cooking.

Prepare the whole ripe pineapple by cutting it in half and coring out the inside.

Cut the inside pineapple into small pieces for use in the dish.

Ensure the rice is boiling before removing it from heat and wrapping it in foil.

Oil the grill grate to keep it clean and wet before grilling.

Place marinated chicken thighs on the grill and cook until they reach an internal temperature of 165 degrees.

Check the internal temperature of the chicken, aiming for around 165 to 185 degrees.

Remove the chicken from the grill once it reaches the desired temperature and has good color.

Cut the grilled chicken into bite-sized pieces and place them in a new aluminum tray.

Pour reserved marinade over the chicken and return it to the grill for caramelization.

Fill the hollowed pineapples with coconut rice, grilled chicken, and pineapple pieces.

Garnish with sesame seeds and lime, avoiding green onions.

Taste test the dish and describe the flavors and presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens