Grilled Teriyaki Chicken with Pineapple, Peppers, and Edamame

There’s something incredibly satisfying about building a meal in a bowl. Not only do you get layers of flavor and texture, but you also get to see all the beautiful, colorful ingredients come together in harmony. That’s exactly what makes these Grilled Teriyaki Chicken Bowls such a winner at our house. They check all the boxes—sweet, savory, fresh, hearty, and just a little bit spicy. It’s the kind of meal that looks impressive but is surprisingly simple to prepare.

I first made this recipe on a warm summer evening when I was craving something grilled but also wanted something that felt a little tropical and fun. The sweetness of the grilled pineapple pairs so beautifully with the salty, slightly spicy teriyaki glaze that coats the tender grilled chicken. The bell peppers char just enough to bring out their natural sweetness, while the nutty brown rice and buttery edamame round out the meal with balance and nourishment. Every bite delivers something a little different, yet it all works together like magic.

This bowl is one of those meals that feels like a treat, but it’s packed with ingredients that you can feel really good about. The homemade teriyaki sauce is made with simple pantry staples and can be adjusted to your taste—spicy, sweet, or somewhere in between. It’s a flexible recipe that’s just as perfect for meal prep lunches as it is for a weekend dinner with friends. Even kids tend to love it, especially when they get to build their own bowls.

So whether you’re firing up the grill on a sunny day or just looking for a meal that tastes like summer in a bowl, this grilled teriyaki chicken bowl is ready to deliver. It’s vibrant, flavorful, and deeply comforting without being heavy. Trust me—once you try it, you’ll want to make it again and again.

Why You’ll Love This Grilled Teriyaki Chicken Recipe

There are so many reasons this grilled teriyaki chicken bowl is going to become a regular part of your mealtime rotation. Let’s start with the most obvious one—flavor. The combination of sweet pineapple, savory grilled chicken, slightly spicy homemade teriyaki sauce, and charred vegetables is absolutely irresistible. Each bite has a perfect balance of textures and tastes, from the juiciness of the chicken to the crunch of grilled bell peppers.

Another reason to fall in love with this dish is how approachable it is. You don’t need any fancy equipment or complicated techniques to make this recipe happen. With just a simple grill or even a grill pan on the stove, you can get restaurant-quality results at home. And if grilling isn’t an option for you, there’s always the option to roast or pan-sear—it’s incredibly forgiving.

It’s also a great recipe for families because it allows for customization. Everyone can assemble their own bowl with the exact portions they want. You can add extra rice for hungrier eaters, pile on more veggies if that’s your thing, or keep it simple and skip the spice for the kids. It’s versatile and adaptable, which is always a plus when cooking for more than one palate.

Let’s not forget that this recipe is actually pretty wholesome. You’ve got lean protein from the chicken, fiber from the brown rice and edamame, vitamins from the peppers, and natural sweetness from the pineapple. It’s the kind of meal that satisfies your cravings while still supporting your health goals.

And finally, the leftovers are fantastic. Everything holds up well in the fridge, making it a dream for meal prep. Just store the components separately and reheat as needed. Whether you’re looking for a meal that works for busy weeknights, meal prep Sundays, or casual weekend dinners with friends, this bowl delivers.

Health Benefits of this Grilled Teriyaki Chicken

One of the most rewarding aspects of this recipe is how nourishing it is. It’s a beautiful example of how eating well doesn’t have to be bland or boring. Let’s break down some of the health benefits packed into this vibrant bowl.

First up is the chicken, which is a fantastic source of lean protein. Protein is essential for building and repairing tissues, maintaining muscle mass, and keeping you full for longer. When you opt for boneless, skinless chicken breasts, you’re choosing a cut that’s low in saturated fat but high in nutritional value.

Next, the vegetables in this recipe bring a whole spectrum of nutrients to the table. Red bell peppers are rich in vitamin C, which supports immune health and acts as an antioxidant. They also provide vitamin A and several B vitamins. Grilling them brings out their natural sweetness while preserving their nutritional integrity. Edamame adds more protein along with fiber, iron, and calcium—perfect for supporting heart health and strong bones.

Then there’s pineapple, which is not only delicious but also packed with vitamin C, manganese, and bromelain—a natural enzyme that may aid digestion. Its natural sugars give a hint of sweetness without the need for added refined sugar, and when grilled, its flavor becomes even more concentrated and luscious.

The brown rice base provides a steady source of complex carbohydrates, which help sustain energy levels throughout the day. Unlike refined grains, brown rice retains its fiber-rich bran and germ, making it more nutritious and satisfying. It also provides B vitamins, magnesium, and selenium.

And finally, let’s talk about the homemade teriyaki sauce. Unlike store-bought versions, which can be loaded with excess sugar, sodium, and preservatives, this sauce uses simple, recognizable ingredients. You can control how sweet, salty, or spicy it is. Using low-sodium tamari or soy sauce helps reduce the sodium load, while maple syrup adds a touch of sweetness without refined sugars.

In short, this meal is well-balanced, nutrient-rich, and supportive of an overall healthy lifestyle. It’s full of whole foods and real ingredients that leave you feeling satisfied and energized, not sluggish or overstuffed.

Preparation Time, Servings, and Nutritional Information

When you’re short on time but still want a meal that feels thoughtful and satisfying, this recipe has your back. Everything comes together quickly once the ingredients are prepped and the grill is hot.

Total Preparation and Cooking Time
Prep Time: 20 minutes
Marinating Time: Minimum 1 hour (or up to overnight)
Grilling Time: 20 minutes
Assembling Time: 5 minutes
Total Time: About 1 hour 45 minutes (with marinating)

Servings
This recipe serves 4 people generously. If you’re meal prepping or serving a crowd, feel free to double the quantities.

Nutritional Information (Per Serving)
Calories: 430
Protein: 35g
Carbohydrates: 38g
Fiber: 6g
Sugars: 9g (from pineapple and maple syrup)
Fat: 16g
Saturated Fat: 2g
Sodium: 670mg (using low-sodium soy sauce)

This balanced nutritional profile makes it a fantastic option for those who are watching their intake but still want to enjoy bold, vibrant flavors. And because it’s made with whole ingredients, it offers more satiety and long-lasting energy than something processed or pre-packaged.

Ingredients List

Let’s go over what you’ll need to make this dish shine. The ingredients are divided into sections so you can stay organized as you prep.

For the Chicken Marinade

• 1 pound boneless skinless chicken breasts
• 2 tablespoons low sodium tamari (or soy sauce) – adds a deep umami flavor
• 1 tablespoon rice vinegar – gives a light tang to balance the sweetness
• 1 tablespoon olive oil – keeps the chicken juicy and adds richness
• 1½ teaspoons maple syrup – just a touch of sweetness to round out the marinade
• ¼ teaspoon ground ginger – for a warm, slightly spicy note
• ¼ teaspoon garlic powder – enhances the savory flavors
• Salt and pepper to taste – to bring all the flavors into balance

For the Homemade Teriyaki Sauce

• ¼ cup low sodium soy sauce (or tamari for gluten-free) – the savory backbone of the sauce
• 1 tablespoon rice vinegar – adds brightness
• ¼ cup water – to adjust the consistency
• 1½ tablespoons maple syrup (or honey) – natural sweetness without refined sugar
• 1 teaspoon sriracha – optional, but brings heat
• ¼ teaspoon ground ginger – complements the marinade
• ¼ teaspoon garlic powder – for depth
• 2 teaspoons cornstarch + 2 teaspoons water – slurry for thickening

For the Bowl Ingredients

• 1 small pineapple, peeled, cored, and cut into planks – caramelizes beautifully on the grill
• 1 red bell pepper, cored and quartered – adds color and crunch
• 1 cup shelled edamame – boosts protein and fiber
• 2 cups cooked brown rice (or white rice) – hearty and satisfying base
• 1 green onion, thinly sliced (optional garnish) – for freshness and color

These ingredients are simple and easy to find in most grocery stores. What makes them special is how they work together to create a dish that feels way more exciting than the sum of its parts. With just a few steps and a little bit of marinating time, you’ll be on your way to one of the most delicious bowls you’ve ever made at home.

Step-By-Step Cooking Instructions

Now that you’ve got your ingredients ready, let’s walk through each step of the process to ensure your grilled teriyaki chicken bowls turn out perfectly. This section breaks everything down clearly so you feel confident from start to finish. Remember, a little prep goes a long way here, and the flavors are well worth the effort.

Step 1: Marinate the Chicken

To start, you’ll want to give your chicken plenty of time to soak up those amazing flavors. The marinade is simple but super effective.

• In a medium-sized bowl, whisk together the marinade ingredients: tamari (or soy sauce), rice vinegar, olive oil, maple syrup, ground ginger, garlic powder, salt, and pepper.
• Place your chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, seal the bag, and turn it a few times to ensure the chicken is fully coated.
• Refrigerate for at least 1 hour, but if you have more time, letting it marinate overnight will give you even better flavor. The longer it sits, the more flavorful and tender it becomes.

Step 2: Prep the Grill and Veggies

While the chicken is marinating, take the time to prep your veggies and pineapple. This makes grilling go much more smoothly.

• Peel, core, and slice your pineapple into spears or planks. You want pieces that are thick enough to hold their shape on the grill but not so thick that they won’t caramelize.
• Cut your red bell pepper into quarters, removing the core and seeds.
• Brush both the pineapple and bell pepper pieces lightly with olive oil to prevent sticking and help them get those gorgeous grill marks.

If you’re using a gas grill, preheat it to about 400°F. Make sure your grates are clean and well-oiled to prevent sticking. If you’re using a charcoal grill, allow the coals to become white-hot and spread evenly for medium-high heat.

Step 3: Grill the Chicken, Pineapple, and Peppers

Now it’s time to bring those smoky, caramelized flavors to life.

• Remove the chicken from the marinade and let any excess drip off. Place it on the hot grill alongside your prepared pineapple and bell peppers.
• Grill the pineapple for about 3 minutes per side, or until you see grill marks and it starts to caramelize. Be careful not to overcook it—it should be tender but still hold its shape.
• Grill the bell pepper quarters for about 4–5 minutes per side, until they soften and get some char.
• Grill the chicken for about 6–7 minutes per side, depending on thickness. You’ll know it’s done when the internal temperature reaches 165°F. If you don’t have a meat thermometer, cut into the thickest part to check that the juices run clear.
• Once everything is grilled, transfer to a clean plate and let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and juicy.

Step 4: Make the Homemade Teriyaki Sauce

While the grilled ingredients are resting, it’s time to make the star of the show: the sticky, savory, slightly sweet teriyaki sauce.

• In a small saucepan, combine the soy sauce, rice vinegar, water, maple syrup, sriracha, ginger, and garlic powder. Heat over medium, stirring to combine.
• In a separate small bowl, mix together the cornstarch and water to create a slurry.
• Once the sauce begins to simmer, slowly whisk in the cornstarch slurry.
• Continue cooking and stirring for 2–3 minutes, or until the sauce thickens to a glossy consistency. Remove from heat and set aside.

This sauce adds a final punch of flavor to the bowl, and you can adjust it as needed. Like it spicier? Add a touch more sriracha. Want it sweeter? A little extra maple syrup will do the trick.

Step 5: Assemble the Bowls

Now comes the fun part—assembling your grilled teriyaki chicken bowls. This is where all your hard work comes together.

• Start with a base of cooked brown rice in each bowl. Two cups of cooked rice should divide nicely among four bowls.
• Arrange slices of grilled chicken on top of the rice.
• Add a few spears of grilled pineapple and some of the charred red bell pepper quarters.
• Spoon in a generous scoop of edamame on the side for added protein and color.
• Drizzle the warm teriyaki sauce generously over the top of each bowl.
• Finish with a sprinkle of thinly sliced green onions for a pop of freshness and color.

That’s it—you’ve just built a beautiful, delicious grilled teriyaki chicken bowl. The best part is, you can totally adjust the portions based on your preferences or what you have on hand.

How to Serve this Grilled Teriyaki Chicken

One of the reasons this recipe is so versatile is that you can serve it in several delicious ways depending on the occasion, mood, or dietary preference. Here are a few of our favorite serving ideas to switch things up and keep it interesting.

Serve it as a traditional rice bowl: This is the classic option, layering brown rice at the base with the grilled chicken, pineapple, peppers, and edamame on top. It’s satisfying, wholesome, and visually stunning.

Turn it into a wrap or lettuce cup: For a fun twist, slice the chicken and fill a large tortilla or romaine lettuce leaf with all the bowl components. Drizzle with teriyaki sauce and roll it up for a healthy handheld meal.

Serve it over noodles: Substitute brown rice with soba or rice noodles for a slightly different texture and flavor. The sauce clings beautifully to the noodles and adds a cozy, slurpy element to the dish.

Make it a family-style platter: Instead of individual bowls, lay out all the ingredients on a big serving board or tray and let everyone build their own. This is perfect for casual get-togethers or family dinners where everyone wants a little control over their meal.

Pair with a side salad: Serve the bowl alongside a crisp green salad with sesame vinaigrette or a citrusy cabbage slaw to bring extra crunch and freshness to the table.

No matter how you serve it, this dish always manages to impress. The colors alone are enough to make it feel special, and once people take a bite, they’ll be hooked.

Pairing Suggestions

Pairing the right side dishes and beverages with your grilled teriyaki chicken bowl can elevate the entire meal and round it out beautifully. Here are some ideas to inspire your next dinner.

Side Dish Pairings

Cucumber salad: A refreshing cucumber salad with rice vinegar and sesame oil brings cool contrast to the warm, grilled flavors in the bowl.

Roasted sweet potatoes: For something a bit more hearty, try adding roasted sweet potato cubes seasoned with a pinch of salt and smoked paprika. They’re sweet, earthy, and a natural match with teriyaki.

Ginger-miso soup: A light miso soup with hints of ginger is a warming, comforting option that complements the Japanese-inspired flavors in the bowl.

Steamed or roasted broccoli: This adds fiber and more green goodness to the plate. Drizzle with a little sesame oil or soy sauce for extra flavor.

Pickled veggies: Quick-pickled carrots or radishes bring a bright, tangy note that cuts through the richness of the grilled chicken and sauce.

Beverage Pairings

Lemon mint iced tea: This refreshing, non-alcoholic option is great for cooling down the palate and enhancing the tropical pineapple and spicy sriracha notes.

Sparkling water with lime: A fizzy drink with a squeeze of citrus adds just the right touch of acidity and refreshment.

Fresh fruit smoothies: If you’re serving this as a summery lunch or casual dinner, pair it with a pineapple-mango smoothie or green smoothie for a nutrient-packed treat.

These pairings are easy to pull together and really take the overall dining experience to the next level. Whether you’re hosting guests or just enjoying a quiet dinner at home, having the right accompaniments can turn this meal into something memorable.

Storage, Freezing & Reheating Instructions

One of the many reasons this recipe is so practical is how well it stores and reheats. Whether you’re making it ahead for meal prep or saving leftovers from dinner, the components of this grilled teriyaki chicken bowl stay fresh and delicious for days. Let’s break it down so you can make the most of every last bite.

Storing Leftovers

To store your grilled chicken bowl components, it’s best to keep each element in separate airtight containers. This way, you can preserve the texture of each ingredient and avoid things getting soggy or mushy.

• Chicken: Store the sliced grilled chicken in an airtight container in the refrigerator. It will stay fresh for up to 3–4 days.
• Rice: Cooked rice can be stored in a separate container in the fridge for up to 5 days. If it dries out a little, add a splash of water before reheating to restore moisture.
• Grilled Veggies and Pineapple: Keep these together or separate depending on your preference. They’ll stay good for about 3 days in the fridge.
• Teriyaki Sauce: This sauce actually gets better as it sits. Store it in a sealed jar or container in the fridge for up to a week. Reheat gently and stir before serving.

Freezing Tips

If you want to freeze this recipe for future meals, here’s how to do it safely and effectively.

• Chicken: Once cooked and cooled, place the sliced chicken in a freezer-safe bag or container. It will keep well for up to 3 months. Label it with the date for easy tracking.
• Rice: Brown rice freezes beautifully. Portion it into individual servings in freezer-safe bags or containers, then lay them flat in the freezer for easy stacking.
• Vegetables: Grilled bell peppers and pineapple can be frozen, but their texture may soften when thawed. If you’re okay with that, go ahead and freeze them. If not, consider grilling those fresh when ready to serve.
• Teriyaki Sauce: This can be frozen in an ice cube tray for smaller portions or in a container for larger ones. Just thaw and reheat gently on the stove or microwave.

How to Reheat

For best results, reheat your leftovers gently so they don’t dry out.

• Microwave: Combine the rice, chicken, and vegetables in a microwave-safe dish. Cover loosely with a damp paper towel and heat on medium for 1–2 minutes, stirring halfway through. Drizzle with warm teriyaki sauce just before serving.
• Stovetop: Reheat the chicken and vegetables in a skillet over medium-low heat with a splash of water or oil to prevent sticking. Heat the rice separately or in the same pan if space allows.
• Oven: Place ingredients in an oven-safe dish, cover with foil, and warm at 325°F for 15–20 minutes until heated through.

Keeping the elements separate until serving not only helps maintain texture but also makes it easier to customize for quick meals throughout the week.

Common Mistakes to Avoid in this Grilled Teriyaki Chicken

Even though this recipe is quite straightforward, there are a few common pitfalls that can make the difference between a good bowl and a great one. Here’s what to watch out for so your meal turns out just right.

Not Marinating the Chicken Long Enough

One of the key flavor-building steps in this recipe is marinating the chicken. Skipping this step or only marinating for a few minutes won’t give the meat enough time to absorb the delicious tamari, maple, and ginger flavors. Aim for at least one hour, but overnight is ideal if you have time.

Overcooking the Chicken

Grilled chicken can dry out quickly if it’s overcooked. Use a meat thermometer to check that it’s reached an internal temperature of 165°F, and then remove it from the heat. Letting it rest for a few minutes afterward helps retain its juiciness.

Cutting Pineapple or Peppers Too Small

If your pineapple spears or pepper quarters are too small, they may fall through the grill grates or cook unevenly. Cut them into large, manageable pieces to make grilling easier and to prevent burning or charring too quickly.

Not Preparing the Grill Properly

It’s essential to preheat the grill and oil the grates before you start cooking. This prevents sticking and ensures even heat distribution. Skipping this step can result in torn chicken or vegetables that don’t have those beautiful grill marks.

Using Store-Bought Teriyaki Sauce

While it may be tempting to grab a bottle off the shelf, many store-bought teriyaki sauces are loaded with sugar, salt, and preservatives. Making your own allows you to control the flavor, sweetness, and heat—and it only takes a few minutes.

Avoiding these small but impactful mistakes will ensure that your grilled teriyaki chicken bowls come out flavorful, juicy, and beautifully balanced every single time.

Pro Tips

Want to take your grilled chicken bowl to the next level? These tips and tricks can help you elevate your dish with very little extra effort.

Use Thighs for Juicier Chicken

If you prefer dark meat, chicken thighs are a great alternative to chicken breasts. They’re naturally juicier and a little more forgiving on the grill. Just adjust the cooking time slightly, as thighs often take a couple of extra minutes per side.

Let the Chicken Rest Before Slicing

This one’s important: don’t slice into the chicken as soon as it comes off the grill. Let it rest for about five minutes so the juices can redistribute. This ensures every bite is moist and flavorful.

Char the Pineapple Just Right

Grilled pineapple is a treat all on its own, but timing is key. Grill it just until it gets a bit of caramelized browning on each side. Overcooking can make it mushy and overly sweet, while undercooking leaves it too firm.

Toast the Rice Before Cooking

If you’re making your rice from scratch, try toasting it in a little oil for a few minutes before adding the water. This adds a slightly nutty flavor and improves the overall texture.

Add a Crunchy Topping

To bring even more texture into your bowl, top it with something crunchy just before serving. Toasted sesame seeds, crushed roasted peanuts, or crispy fried shallots all work beautifully with the savory-sweet teriyaki flavors.

These small additions and adjustments might seem simple, but they can make a big difference in the overall experience of your meal. Once you find your perfect version, you’ll want to make this recipe part of your regular rotation.

Frequently Asked Questions (FAQs)

Even though this recipe is beginner-friendly, you might still have a few questions—especially if it’s your first time making a grilled bowl like this one. Here are the answers to the most common questions that come up.

Can I make this recipe without a grill?

Absolutely. If you don’t have access to an outdoor grill, you can use a grill pan on the stovetop or even a broiler in your oven. For the chicken, sear it in a grill pan over medium-high heat until cooked through. You can roast the pineapple and peppers on a baking sheet under the broiler for that charred effect.

Is this recipe gluten-free?

Yes, it can be! Just make sure to use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative that tastes almost identical but without the wheat content. Always double-check labels if you’re cooking for someone with a gluten sensitivity.

What if I don’t have maple syrup?

You can substitute honey or brown sugar in both the marinade and the sauce. They’ll provide the sweetness you need, though honey will offer a slightly different flavor profile.

Can I prepare this in advance?

Definitely. This recipe is great for meal prep. Grill the chicken, vegetables, and pineapple ahead of time, and store each component separately in the fridge. The rice and sauce can also be made in advance. Then just reheat and assemble when you’re ready to eat.

Can I use frozen edamame?

Yes, frozen shelled edamame works perfectly here. Just steam or microwave it according to the package instructions, then let it cool slightly before adding to your bowls.

What other vegetables can I add?

Feel free to use what’s in season or what you have on hand. Zucchini, mushrooms, carrots, snap peas, or bok choy would all be fantastic grilled or roasted and added to the mix.

Can I use canned pineapple instead of fresh?

Fresh pineapple is definitely preferred for grilling, as it holds its shape better and has more complex flavor when caramelized. However, if canned is all you have, choose rings or chunks packed in juice, drain them well, and grill just briefly to avoid them falling apart.

How spicy is the sauce?

The sriracha adds a gentle heat, but the sauce overall is quite balanced. If you’re sensitive to spice or cooking for kids, you can leave the sriracha out entirely or add just a drop or two. Conversely, if you like it spicy, add more to taste.

Can I double the sauce recipe?

Yes, and I highly recommend it! The teriyaki sauce keeps well in the fridge and is delicious on everything from stir-fries to rice bowls to roasted veggies. Make extra and keep it on hand for quick weeknight flavor boosts.

How can I make this vegetarian?

You can substitute the chicken with tofu, tempeh, or even grilled portobello mushrooms. Just marinate the plant-based protein the same way, grill it until golden, and build your bowl as usual.

Conclusion & Call to Action

There’s something deeply satisfying about preparing a meal that’s not only bursting with flavor but also balanced, nourishing, and beautiful to look at. These Grilled Teriyaki Chicken Bowls with Pineapple, Peppers, and Edamame hit all those high notes. From the perfectly marinated chicken to the caramelized pineapple and that sweet-savory homemade teriyaki sauce, every bite offers a little burst of joy.

This is the kind of recipe that can become a staple in your home—easy enough for a weeknight dinner, impressive enough for a casual dinner party, and customizable for everyone at the table. Whether you’re trying to eat a little healthier, pack your meals with more veggies, or just want something new and exciting to break your routine, this bowl has your back.

The beauty of this dish lies not only in its bold, vibrant flavors but also in its flexibility. You can grill outdoors for that extra smoky flavor, or keep it simple on the stovetop. You can build it exactly as written or tweak it to suit your tastes and dietary needs. Want more heat? Add more sriracha. Going gluten-free? Use tamari. Craving crunch? Sprinkle sesame seeds or chopped nuts on top.

I truly hope this recipe becomes one you come back to again and again. It’s one of those meals that brings people together, sparks conversation, and leaves you feeling both full and happy.

So now it’s your turn—gather your ingredients, fire up that grill (or grill pan), and make these bowls your own. If you give this recipe a try, I’d love to hear how it goes for you. Share your version, let me know your favorite add-ins or swaps, and don’t forget to snap a picture. You can tag me on social media or drop a comment to let me know how it turned out.

Most of all, enjoy the process. Cooking is one of the simplest, most joyful ways we can care for ourselves and others. And when it tastes this good? That’s just the bonus.

Happy cooking!

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