Hawaiian Teriyaki Grilled Chicken Rice Bowl

Ohana Spice Trading Company

Servings

4

Prep Time

20 minutes

Cook Time

20 minutes

Enjoy a delicious Hawaiian-style teriyaki chicken rice bowl featuring juicy grilled chicken thighs or breasts, seasoned with Ohana Hawaiian Teriyaki Spice Blend. This dish is customizable with fresh veggies and toppings, making it a perfect meal for any occasion.

Hawaiian Teriyaki Grilled Chicken Rice Bowl

Ingredients

  • 1½ lbs boneless, skinless chicken thighs or breasts

  • 2–3 Tbsp Ohana Hawaiian Teriyaki Spice Blend

  • 2–3 Tbsp liquid (water, pineapple juice, or a mix of water + a little soy sauce/oil), to activate the seasoning into a paste/marinade

  • 1 Tbsp oil for grilling (avocado or neutral oil)

  • 1 tsp honey or brown sugar, optional for extra glaze

  • 3–4 cups cooked white or brown rice, or sticky rice for a more Hawaiian feel

  • rice vinegar or teriyaki spice, optional, mixed into the hot rice

  • Steamed or lightly sautéed broccoli, snap peas, or mixed veggies, choose several toppings

  • Sliced cucumber

  • Shredded carrots

  • Thinly sliced green onions

  • Fresh pineapple chunks or grilled pineapple

  • Sesame seeds

  • Avocado slices

  • soft-boiled or fried egg, or a scoop of mac salad, optional for local style

  • 1–2 Tbsp Ohana Hawaiian Teriyaki Spice, for simple sauce

  • 2–3 Tbsp water or pineapple juice, for simple sauce, simmered briefly until slightly thickened

  • store-bought teriyaki sauce, optional, mixed with a pinch of the spice

Directions

  1. Pat the chicken dry. In a bowl, mix the Ohana Hawaiian Teriyaki Spice with the liquid to form a paste or thin marinade. Rub it evenly over the chicken. Let it sit 10–30 minutes at room temperature (or up to a few hours in the fridge for more flavor).

  2. Preheat a grill or grill pan to medium-high. Lightly oil the grates. Grill the chicken 5–7 minutes per side (thighs may take a bit longer) until cooked through (165°F internal temperature) and nicely marked. Brush with a little extra activated seasoning or the optional glaze during the last couple of minutes if you want a sticky finish. Rest a few minutes, then slice.

  3. Divide the rice among 4 bowls. Top with sliced grilled chicken, your chosen vegetables, pineapple, green onions, sesame seeds, and any other toppings. Drizzle with extra glaze or a light sprinkle of the dry spice if desired.

Hawaiian Teriyaki Grilled Chicken Rice Bowl

Ohana Hawaiian Teriyaki Grilled Chicken Rice Bowl

Serves: 4
Prep: 15–20 minutes (plus optional marinating time)
Cook: 15–20 minutes

Ingredients

Chicken

  • 1½ lbs boneless, skinless chicken thighs or breasts
  • 2–3 Tbsp Ohana Hawaiian Teriyaki Spice Blend
  • 2–3 Tbsp liquid (water, pineapple juice, or a mix of water + a little soy sauce/oil) to activate the seasoning into a paste/marinade
  • 1 Tbsp oil for grilling (avocado or neutral oil)
  • Optional: 1 tsp honey or brown sugar for extra glaze

Rice bowl base

  • 3–4 cups cooked white or brown rice (or sticky rice for a more Hawaiian feel)
  • Optional: a splash of rice vinegar or a pinch of the teriyaki spice mixed into the hot rice

Toppings & sides (choose several)

  • Steamed or lightly sautéed broccoli, snap peas, or mixed veggies
  • Sliced cucumber
  • Shredded carrots
  • Thinly sliced green onions
  • Fresh pineapple chunks or grilled pineapple
  • Sesame seeds
  • Avocado slices
  • Optional: a soft-boiled or fried egg, or a scoop of mac salad for local style

Simple sauce (optional extra glaze)

  • 1–2 Tbsp Ohana Hawaiian Teriyaki Spice + 2–3 Tbsp water or pineapple juice, simmered briefly until slightly thickened
  • Or a drizzle of store-bought teriyaki sauce mixed with a pinch of the spice

Method

  1. Season the chicken: Pat the chicken dry. In a bowl, mix the Ohana Hawaiian Teriyaki Spice with the liquid (about 1⅓ Tbsp liquid per 1 Tbsp spice, per the package guidance) to form a paste or thin marinade. Rub it evenly over the chicken. Let it sit 10–30 minutes at room temperature (or up to a few hours in the fridge for more flavor).
  2. Grill the chicken: Preheat a grill or grill pan to medium-high. Lightly oil the grates. Grill the chicken 5–7 minutes per side (thighs may take a bit longer) until cooked through (165°F internal temperature) and nicely marked. Brush with a little extra activated seasoning or the optional glaze during the last couple of minutes if you want a sticky finish. Rest a few minutes, then slice.
  3. Prepare the bowls: Divide the rice among 4 bowls. Top with sliced grilled chicken, your chosen vegetables, pineapple, green onions, sesame seeds, and any other toppings. Drizzle with extra glaze or a light sprinkle of the dry spice if desired.

Tips

  • Chicken thighs stay juicier on the grill than breasts, but both work well with this mild-sweet blend.
  • For a quicker version, cook the seasoned chicken in a hot skillet instead of grilling.
  • Make it more local: serve with a side of macaroni salad or add a scoop of potato-mac salad on the side.
  • Leftover chicken keeps well and is great cold the next day over rice or in a wrap.

This gives you a simple, flavorful Hawaiian-style teriyaki chicken rice bowl that highlights the Ohana spice. Adjust the amount of seasoning to your taste—it’s balanced but you can go heavier for stronger flavor. Enjoy!

Hawaiian Teriyaki Grilled Chicken Rice Bowl
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