Chicken Teriyaki Rice Bowls

Ingredients

• 0.5 cups teriyaki marinade (such as Kikkoman
• 2 tablespoons prepared horseradish
• 1 tablespoon chili oil
• 1 pound boneless skinless chicken breast halves
• 1 bunch broccoli , cut into florets
• 1 red bell pepper , cut into strips
• 2 tablespoons sesame oil
• 1.5 teaspoons garlic powder
• 0.25 teaspoons ground black pepper
• 0.13 teaspoons salt
• 1 pinch red pepper flakes
• 1 pineapple - peeled , cored, and cut into 6 wedges
• 2 cups cooked white rice
• 1 teaspoon sesame seeds , optional
• 1 green onion , optional

Instructions

1. 1

   Pour teriyaki marinade, horseradish, and chili oil into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.

2. 2

   Preheat an outdoor grill for medium-high heat and lightly oil the grate.

3. 3

   Coat chicken in teriyaki marinade and cook on the prepared grill until no longer pink and juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

4. 4

   Meanwhile place broccoli florets and red pepper strips in a large bowl. Drizzle with sesame oil and toss to coat. Add garlic powder, black pepper, salt, and crushed red pepper and toss to coat again.

5. 5

   Place broccoli and red pepper strips in a grill basket and grill, turning occasionally, until tender-crisp, about 10 minutes.

6. 6

   Grill pineapple until soft and heated through, 2 to 3 minutes per side.

7. 7

   Slice pineapple and chicken into 1-inch cubes. In 4 separate bowls layer rice, chicken, pineapple, broccoli, and red peppers. Garnish each bowl with sliced green onions and sesame seeds. Drizzle extra teriyaki sauce over each bowl if desired.