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+ servings
Servings: 4

Grilled Teriyaki Chicken Pineapple Boats

Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Grilled Teriyaki Chicken Pineapple Boats Recipe - tender grilled teriyaki chicken breast, brown rice, light pineapple salsa, grilled peppers and crunchy coconut almonds. Impressive dish, which is simple to make and perfect for summer!
teriyaki chicken pineapple rice bowls blue diamond
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  • 1 medium pineapple
  • 2 medium chicken breasts
  • 1 cup teriyaki sauce
  • 1/2 cup brown basmati rice — (you can use instant, fast cooking or regular rice)
  • 10 mini peppers
  • 1/4 cup Blue Diamond Toasted Coconut Almonds — , chopped
  • 2 tbsp coconut flakes

For the pineapple salsa:

  • 1 cup chopped pineapple
  • 1/4 red onion — , chopped
  • 1/2 small jalapeno pepper — , finely chopped
  • 2 tbsp chopped fresh cilantro
  • juice from 1/2 lime
  • salt to taste


  1. Preheat gas grill to medium-high heat 450F.
  2. Cook rice according to the instructions on the package. Season with salt and cilantro (optional).
  3. Using a sharp knife, cut pineapple in half lengthwise. Remove the fruit (flesh) using a paring knife and a spoon.

For the grilled teriyaki chicken breasts:

  1. In a shallow dish place chicken breasts and add 1/2 cup teriyaki sauce. Male sure the chicken is evenly coated in sauce. If chicken is too thick, cut breasts into smaller pieces. (If you have time, you can marinate the chicken for up to 24 hours).
  2. Grill chicken on medium heat for 7-8 minutes per side. The internal temperature needs to be 165F. Do not overcook the chicken, it will turn too dry.
  3. Remove from the grill and brush with more teriyaki sauce.
  4. Cut into pieces.

For the grilled red peppers:

  1. Grill peppers at medium-high heat 3-4 minutes per side until charred.

For the pineapple salsa:

  1. In a bowl combine chopped pineapple, onion, cilantro and jalapeno. Stir to combine. Season with salt and lime juice.

To assemble the bowls:

  1. Place rice at the bottom of the bowl. Add chicken. Add salsa and roasted peppers.
  2. Top with chopped almonds and coconut flakes.
  3. Serve. (Alternatively serve in regular bowls).
Course: Main
Cuisine: American

Nutrition Information

Calories: 431, Fat: 5g, Saturated Fat: 2g, Cholesterol: 72mg, Sodium: 289mg, Potassium: 1024mg, Carbohydrates: 64g, Fiber: 5g, Sugar: 35g, Protein: 32g, Vitamin A: 2390%, Vitamin C: 201.5%, Calcium: 64%, Iron: 2.9%