Grilled Pineapple Teriyaki Bowl Recipes

GRILLED PINEAPPLE TERIYAKI BURGER BOWL

Steps:

• Cook the brown rice according to the pacakge directions. I always start with this step since it takes about 20-30 minutes and then I work backwards from there to save time.
• In the meantime, grill or bake the burger patties according to the package instructions. Note: Recipes for homemade burgers are linked in the post above if you'd like to make your own from scratch! :)
• Combine the ingredients in a container with a lid. Shake well and set aside.
• Slice the bell peppers into strips and set aside.Open the can of pineapple rings and drain the juice into a bowl (but save it for the dressing later) Next, set a large grill pan to medium-high heat and add 1 tbsp of olive oil. Once warm, add the peppers and pineapple rings. Tip: Don't touch or flip the pineapple too soon. Let it sit for 2-3 minutes so that it develops those nice caramelized grill marks. Then gently flip and cook for another minute. Turn off the heat once the pineapples are caramelized and the peppers are softened and drizzle on 1-2 tbsp of teriyaiki sauce. Coat well and cook for 1 minute using the residual heat in the pan.
• Place the lettuce in a mixing bowl and add the desired amount of vinaigrette. Toss well and then divide into four bowls. Top with brown rice, the vegan burger patty, grilled peppers, pineapple rings, and a drizzle of teriyaki sauce. I like to focus the sauce on the rice and burger patty mostly. Top with avocado and enjoy!

GRILLED PINEAPPLE TERIYAKI BOWL

Steps:

• Cook rice according to package directions. Fluff with fork, cover and set aside.
• In a small bowl, combine the cornstarch and water together. Set aside.
• To a blender, add all the glaze ingredients (except the cornstarch mixture) pineapple juice, pineapple slices, tamari, rice vinegar, maple syrup, sesame oil, ginger, garlic, sriracha. Blend on high until smooth.
• To a small pot over medium heat, add the blended mixture. Bring it to a simmer and lower heat to a gentle simmer. Cook for a few minutes until it slightly thickens.
• Stir the cornstarch and water again and add it to the pot. Let it simmer until it thickens up and becomes sticky. About 4-6 minutes. Stir often to prevent burning and turn down the heat more if needed. Remove from heat and set aside.
• Heat up Grill Pan over medium-high heat for a few minutes or preheat outdoor grill (make sure grill is very clean). *See note for using grill pan.
• Lightly brush cut tofu with oil and season with salt and pepper. Brush the onion and pineapple with oil too.
• Once fully heated, brush surface with oil and place tofu, pineapple and onion on the grill You should hear a sizzle when food hits the pan/grill. Let everything sear for 2-3 minutes before moving (it will stick and break if you move it too soon). Now take a peek to check for grill marks. Carefully flip over using a sturdy spatula or tongs and grill the other side.
• While the other side of the tofu is grilling, brush the glaze on top of each piece. When the underside has grill marks too, carefully flip the tofu again. Cook for 30-60 seconds to caramelize the glaze and then repeat on the other side. The glaze can burn easily so don't leave it too long.
• Remove pineapple, tofu and onions from heat as they are finished. Add more glaze to the tofu. Cut each piece of tofu crosswise into bite-sized pieces. Serve in a bowl over warm rice and side with the grilled pineapple and onions. *Optional: top with green onions, cut cilantro and sesame seeds. Serve with more glaze on the side. Enjoy!

GRILLED PINEAPPLE APPETIZER WITH TERIYAKI GINGER CHICKEN MEATBALLS

Steps:

• Spray pineapple slices with cooking spray and grill or pan brown, lightly brush both sides with hoisin sauce. Cut rings into bite size pieces about 1 " wide (just big enough for the meatballs to sit on top of).
• Prepare a medium skillet with pan spray and brown al fresco all natural Teriyaki Meat Balls over medium high heat on both sides. Add water, cover and fully heat meatballs.
• Skewer meatballs on top of pineapple and lightly brush with the hoisin sauce to give a glaze.
• Set-up on a platter, and put remaining hoisin sauce in a small dipping bowl. Garnish with fresh mint. Serve immediately.

GRILLED PINEAPPLE TERIYAKI BOWLS

Steps:

• Marinate the chicken breasts with the Kikkoman® Teriyaki Marinade & Sauce while you prep the pineapple. Cut pineapple in half lengthwise, then brush with a little vegetable oil and sprinkle with chili powder. Grill the pineapple halves on a preheated grill set to medium heat for about 12-14 minutes undisturbed to get nice grill marks. Grill the chicken until it is fully cooked, about 12 minutes. Remove from grill and allow to rest for about 6 minutes, then dice into 1" pieces. Score the grilled pineapple into 1" pieces and scoop out the flesh, toss with diced teriyaki chicken. Build the bowl in the hollowed-out pineapple with a layer of jasmine rice and top with chicken mixture. Garnish with scallions and lime wedge

TERIYAKI GRILLED BEEF TONGUE WITH PINEAPPLE

Steps:

• Place tongue in a large stockpot and cover with water. Bring to a boil over medium heat. Boil tongue for 2 hours. Turn heat off and let cool for 1 hour. Peel the skin off tongue and discard.
• Transfer tongue to a cutting board and cut into 1/2-inch slices. Coat both sides with teriyaki sauce.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Grill pineapple and tongue slices for 6 minutes; flipping halfway through cook time.

GRILLED TERIYAKI TOFU BOWLS

Steps:

• Slice tofu into 4 thick slices. Marinate in 1/3 cup of teriyaki sauce while you prepare the vegetables.
• Cut bell pepper into 4 wedges; remove core and seeds. Cut ends off zucchini, then cut each zucchini in half lengthwise. Slice pineapple into 4 wedges. Cut onion into quarters. Place vegetables and pineapple onto a large platter. Brush with olive oil and season vegetables with salt and pepper.
• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Grill onions for 4 minutes, turning halfway through. Add bell pepper, zucchini, and pineapple to the grill and continue grilling, turning occasionally, until done to your liking, 8 to 10 minutes. Remove to a platter as each item finishes cooking, and cut into bite-sized pieces when cool enough to handle.
• Remove tofu from the marinade. Lightly oil the grate and grill 2 to 3 minutes per side.
• Divide hot rice between 4 bowls. Top with grilled vegetables, pineapple, and tofu. Drizzle with remaining 1/3 cup teriyaki sauce. Sprinkle with sesame seeds and serve.

TERIYAKI GRILLED CHICKEN WITH PINEAPPLE-BASIL SALSA

Steps:

• Make a marinade of soy sauce, ginger, garlic, half of the lime juice and zest, honey, and sesame oil in a large bowl. Add chicken, and stir to combine. Place in the fridge for 30 minutes, and place remaining ingredients in blender. Chop until pineapple is a smaller costintency, and other ingredients get chopped finer as well. Do not puree. Preheat grill to medium-high heat, and cook chicken for 5 minutes on each side. Serve on a large plate with the pineapple salsa in a bowl right besides it. Serve hot.

GRILLED BEEF TERIYAKI

Steps:

• Score surface of steak, making shallow diagonal cuts. In a bowl, combine the broth, pineapple juice, soy sauce, lemon juice, honey and ginger. , Pour 1 cup marinade into a shallow bowl large; add steak and turn to coat. Cover; refrigerate for 8 hours or overnight, turning once or twice. Add onion to remaining marinade; cover and refrigerate for 4-6 hours, stirring several times., Drain and discard marinade. On a greased grill rack, grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, place onion slices on a grilling grid lightly coated with cooking oil; place on a grill rack. Grill, covered, over medium heat for 6 minutes on each side or until tender. Thinly slice steak across the grain; serve with grilled onion.

TERIYAKI CHICKEN WITH GRILLED PINEAPPLE

Steps:

• In a large Ziploc plastic bag, combine 3/4 cup Teriyaki Marinade with chicken; seal bag. Marinate in refrigerator for 30 minutes.
• In a medium bowl, combine 1/3 cup Marinade with pineapple slices, gently turning slices to coat; set aside.
• Remove chicken from bag, discarding used marinade.
• Grill or broil chicken, brushing often with remaining marinade, until thoroughly cooked, about 10 to 15 minutes.
• Grill pineapple slices, brushing with remaining marinade in bowl.
• Serve with a pineapple slice under and on top of each grilled breast.