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  • Barbecue Chicken and Pineapple Teriyaki Bowls

Barbecue Chicken and Pineapple Teriyaki Bowls

  • Difficulty
  • Serves
  • Preparation

    40mins

  • Cooking

    25mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

Whisk the sauce mix ingredients together in a bowl. Pour half of the sauce over chicken breasts in a bowl and leave to marinade for 30 minutes. Place broccolini on a tray and drizzle with 1 tbsp oil and season with salt. Set aside.
Crank up the barbecue to medium-high heat. Drizzle with 1 tbsp of oil. First grill the chicken for 15 minutes, turning with tongs every 5 minutes and basting with extra sauce as needed. Add the pineapple slices to the grill and grill both pineapple and chicken for a further 15 minutes (basting and turning every 5 minutes or as needed). Add the broccolini to the grill for 5 minutes. Drizzle barbecue ingredients with Lee Kum Kee Pure Sesame Oil. After 25 minutes total on the barbecue the chicken should be charred and cooked in the centre. Take chicken, pineapple and broccolini off the barbecue and let the chicken sit for 5 minutes, then slice on a chopping board.
 Prepare rice as per packet instructions. Dunk avocado halves into sesame seeds. 
 To serve, divide rice between 4 bowls. Top with pineapple, broccolini, chicken, sesame crusted avocado and garnish.

Tip:If you’re in a hurry then first flatten the chicken breasts like schnitzel between cling film. This will significantly reduce the cooking time.