Grilled Hawaiian Chicken Bowls
Ingredients
- 1½ cups long-grain white rice
- 3 green onions, thinly sliced
- 2 lb boneless, skinless chicken breasts
- ¼ cup olive oil, divided
- 2 Tbsp Montreal steak seasoning
- 1 pineapple, peeled, cored, and sliced
- 1 red onion, cut into ½-inch-thick slices
- 2 avocados, thinly sliced
- 1 cup teriyaki sauce
Instructions
- Cook rice according to package directions; stir in green onions.
- Meanwhile, preheat grill or grill pan to medium-high heat. Cut chicken in half crosswise, and pound to a ½-inch-thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Brush with 2 Tbsp oil, and sprinkle with seasoning.
- Grill chicken, covered, 5 to 6 minutes per side or until done. Thinly slice.
- Brush pineapple slices and red onion slices with 2 Tbsp oil. Grill, covered, 2 to 3 minutes per side or until charred.
- Divide rice among 6 shallow bowls. Top with chicken, pineapple, red onion, and avocado. Drizzle with teriyaki sauce.
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