Blackstone Chicken Teriyaki Rice Bowls were fun and easy recipe to make thanks to the Blackstone flat top grill 🙂
This may look like a super fancy meal, but honestly it was fairly simple… especially on the griddle!
I cut corners using a store bought teriyaki sauce too.
I’m using the Kikkoman sauce, which is on the thinner side.
There is no corn syrup in this one so that’s why I prefer it, however any teriyaki sauce will do.
Here’s how to make Blackstone Chicken Teriyaki Rice Bowls
So cut a pound of chicken breasts into bite size pieces and put them in a gallon size plastic bag.
Add 1/2 cup of the teriyaki sauce and massage the bag.
This is the easiest way to marinate in my opinion, and easy clean up!
Marinate the chicken in the fridge overnight.
I highly recommend using cooked jasmine rice that’s been cooled.
It helps create the texture that you get in a hibachi restaurant.
So the night before I made the rice, put in a container in the fridge so it was ready to go.
Once you’re ready to grill there’s just a little bit of prep work.
Start by turning the Blackstone to medium high. It will need to preheat for at least 5 minutes.
While it preheats dice an onion, grab 2 eggs, the cooked rice, the bag of chicken, the teriyaki sauce, a can of pineapple rings, kosher salt, and pepper.
I put everything on a tray so it was easy to carry as I headed outside to grill.
First add some oil to one side of the grill and the onion, kosher salt, and pepper. Cook this for 2 minutes.
Then add the cooked rice, two eggs, and more kosher salt and pepper over the onions.
Cook this and flip a few times for 2 to 3 minutes.
Next add more oil to the other side of the grill and the chicken.
Put the pineapple rings toward the back of the grill as well.
It’s not as hot toward the back so they will slowly get golden brown without sticking.
Now that everyone has joined the party, just keep flipping and turning as they cook for 6 to 8 more minutes.
Once it’s all cooked to perfection, put everything back on the tray you carried it out on and head back inside to assemble the bowls.
Assembling the Blackstone Chicken Teriyaki Rice Bowls
The rice goes down first in a bowl.
Then top with some chicken, the pineapple cut into smaller pieces, and some avocado.
How you want to personalize your Blackstone Chicken Teriyaki Rice Bowls is up to you.
In my family we all added something different.
My husband and I went with sriracha mayo, cilantro, and sesame seeds.
My daughter added yum yum sauce.
And my son added more teriyaki and sriracha mayo.
More recipes you might love like Blackstone Chicken Teriyaki Rice Bowls!
And join my Grilling and Smoking Facebook Group!
Blackstone Chicken Teriyaki Rice Bowls
Blackstone Chicken Teriyaki Rice Bowls are all cooked on the Blackstone grill and served with a grilled pineapple ring and fresh avocado
- 1 pound boneless, skinless chicken breasts cut into bite size pieces
- 3/4 cup teriyaki sauce (I used Kikkoman)
- vegetable oil
- 1 onion diced
- kosher salt, pepper
- 4 cups jasmine rice cooked and cooled
- 2 eggs
- 6 pineapple rings
- 1 large avocado sliced
- Optional: cilantro, sriracha mayo, and/or yum yum sauce, sesame seeds
Put the chicken pieces in a gallon size plastic bag, add 1/2 cup of the teriyaki sauce. Massage the bag until evenly mixed. Marinate in the fridge several hours or overnight.
Preheat the Blackstone grill to medium high heat for at least 5 minutes. Add some vegetable oil to one side of the grill and put the diced onion over the oil. Sprinkle with kosher salt and pepper, cook 2 minutes.
Add the rice, eggs, kosher salt and pepper over the onion. Cook and mix together with hibachi spatulas for 2 to 3 more minutes.
Add the remaining 1/4 cup teriyaki to the rice, add more oil and the the chicken to the other side of the Blackstone grill, and the pineapple rings (toward the back so it's not as hot). Continue mixing the rice and flipping the chicken and pineapple for 6 to 8 more minutes.
Note: Pressing down on the rice helps create a more crispy rice.
Remove the rice and place in 4 bowls (or containers if meal prepping). Add the chicken over each rice bowl and add the pineapple (I diced mine in smaller pieces), sliced avocado, and additional toppings of choice such as cilantro, lime wedges. sriracha mayo, and/or yum yum sauce, sesame seeds.