Description
A celebration of vibrant flavors with grilled chicken, sweet pineapple, and teriyaki sauce perfect for gatherings or weeknight dinners.
Ingredients
Scale
- 1 1/2 cups long-grain white rice
- 3 green onions, thinly sliced
- 2 lb boneless, skinless chicken breasts
- 1/4 cup olive oil, divided
- 2 Tbsp Montreal steak seasoning
- 1 pineapple, peeled, cored, and sliced
- 1 red onion, cut into 1/2-inch-thick slices
- 2 avocados, thinly sliced
- 1 cup teriyaki sauce
Instructions
- Cook the rice according to package directions; once done, stir in the green onions for added brightness.
- Preheat your grill or grill pan to medium-high heat for that perfect sear.
- Cut the chicken in half crosswise, and pound it to a 1/2-inch thickness in a zip-top plastic bag using your hand or a meat mallet.
- Brush the chicken with 2 tablespoons of olive oil and sprinkle with Montreal steak seasoning.
- Grill the chicken, covered, for 5 to 6 minutes on each side or until fully cooked. Slice thinly.
- Brush the pineapple slices and red onion slices with the remaining oil. Grill them, covered, for 2 to 3 minutes on each side until charred.
- Divvy up the rice into 6 shallow bowls. Top each with sliced chicken, grilled pineapple, grilled red onion, and fresh avocado. Drizzle with teriyaki sauce.
Notes
For a vegan option, swap chicken for marinated tofu or tempeh. Adjust Montreal seasoning based on taste preferences.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 465
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 70mg