Teriyaki Chicken and Pineapple Rice Bowl
Ingredients:
- 2 chicken breasts, cubed
- Teriyaki sauce (e.g., PF Chang's)
- 2 pineapples, sliced down the center, cored, and cubed
- Rice (e.g., Jasmine or boil-in-bag rice)
- Fresh vegetables (e.g., carrots and broccoli)
- Cooking oil (for grilling)
- Additional teriyaki sauce for marinating and basting
Instructions:
- Marinate the cubed chicken breasts in your preferred teriyaki sauce. You can marinate them overnight for extra flavor.
- Prepare the pineapples by slicing them down the center and carefully cutting out the flesh, discarding the hard center pieces. Set aside.
- Cook the rice according to the package instructions. Once cooked, set it aside.
- Steam your choice of fresh vegetables, such as carrots and broccoli. Slice and steam them until they are tender. Set them aside.
- Preheat your Blackstone griddle and then lower the temperature to low once the flat top is hot.
- Place the pineapple halves on the griddle, starting with the flat side down. Keep turning them on both sides throughout the cooking process. Use the right side of the griddle.
- Add the cooked rice to the griddle and cook it until it becomes slightly crispy. Add the steamed veggies and mix everything well. Turn off the left burner and push the rice and veggie mixture to one end of the griddle.
- In the middle of the griddle, start cooking the marinated chicken cubes. Keep turning them to ensure they cook evenly. Add more teriyaki sauce as desired for extra flavor.
- When the chicken is almost cooked, add the pineapple cubes to the back of the griddle. Continue turning them to prevent burning.
- Once everything is cooked, you can assemble your pineapple rice bowl. You can either mix everything on the griddle and then fill the pineapple halves, or create layers as you prefer.
- Serve and enjoy your Teriyaki Chicken and Pineapple Rice Bowl, savoring the juicy, flavorful bites!