Home Cooks > Recipes > Grilled Chicken and Shrimp Hawaiian Bowls

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Ingredients

Yield: Makes 4 servings

2 lbs chicken thighs, boneless, skinless
8 tablespoons Kikkoman Teriyaki Marinade & Sauce
1 tablespoon extra-virgin olive oil
1/2 tablespoon creole seasoning
2 teaspoon black pepper
2 teaspoon garlic powder
1 teaspoon chili powder
hot rice to serve

 

For the Shrimp:
1-1/2 lbs jumbo shrimp, peeled, deveined
3 tablespoons Kikkoman Teriyaki Marinade & Sauce
1/2 tablespoon extra-virgin olive oil
1-1/2 teaspoon creole seasoning
1-teaspoon black pepper
1-teaspoon garlic powder
1/2 teaspoon chili powder

 

For the Salsa:
1 tablespoon cilantro, chopped
1 tablespoon lime juice pinch of pink Himalayan salt
2 mangoes, diced
2 serrano chilies
1 fresh pineapple
1 poblano pepper

Instructions

  1. Rinse chicken and pat dry, add to a large bowl and coat with remaining ingredients.
  2. Marinate in the fridge for at least 30 minutes are overnight if desired.
  3. Prepare grill and grill chicken for about 7-8 minutes per side or until the chicken reaches 165˚F.
  4. Baste chicken with extra Kikkoman Teriyaki Marinade & Sauce

 

For the Shrimp:

  1. Rinse, peel, and devein shrimp. Place into a bowl and coat with remaining ingredients.
  2. Place and fridge and marinate for about 30 minutes.
  3. Grill the shrimp 3-4 minutes per side basting with extra Kikkoman Teriyaki Marinade & Sauce.

 

 

For the Salsa:

  1. Place pineapple, serrano, and poblano onto hot grill.
  2. Grill turning until ingredients are slightly blacken. Pineapple should take about 3-4 minutes per side. Remove from grill.
  3. Peel skin off of poblano and remove seeds, dice and set aside.
  4. Chop pineapple and serrano, seed serrano if desired for less heat.
  5. Add all ingredients to a bowl, add mango, lime juice, cilantro and salt. Mix well.

 

 

To Assemble Bowls: Place rice on bottom of bowl and top with chicken, shrimp, and salsa. Serve immediately.

Influencer Author: Lisa

Creole Contessa

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