It’s grilling season folks!
I am so excited to share with you my quick and easy Grilled Chicken and Shrimp Hawaiian Bowls with Grilled Pineapple Mango Salsa!
This dish is not only quick and easy, it’s also full of those delicious tropical flavors we all know and love!
I am also very excited to be grilling with Kikkoman!
The wonderful folks at Kikkoman sent me some of their tasty Teriyaki Marinade & Sauce for recipe development; which can act as a marinade or brush-on sauce, straight from the bottle.
I am always looking for ways to kick up the flavor in my dishes and Kikkoman Teriyaki Marinade & Sauce provides me with that…and more!
Kikkoman sauces have been a family staple in my kitchen since I was a little girl.
My mother has always been a fan of Kikkoman sauces and she passed the Kikkoman love on to me, and I’ve passed it on to my daughter.
That’s three generations of Kikkoman sauce lovers folks!
It’s time to start cooking so we can get to eating!
First, I took chicken thighs and seasoned them with my favorite spices, which are creole seasoning, black pepper, garlic powder and a little chili powder.
Next, I coated the chicken in a little extra virgin olive oil and Kikkoman Teriyaki Marinade & Sauce.
In a separate bowl I repeated the same process for the shrimp.
You can marinate the chicken overnight in the fridge if desired.
I chose to marinate my shrimp for 15 minutes while I prepped my grill.
Now it’s time to start the grilling process.
Remove the chicken from the marinade and grill the chicken for about 7-8 minutes per side or until the chicken reaches 165 degrees Fahrenheit.
Don’t forget to baste the chicken during cooking with extra Kikkoman Teriyaki Marinade & Sauce.
While our chicken is grilling to perfection it’s time to start our shrimp.
Don’t forget, shrimp cook extremely fast.
Grill the shrimp 3-4 minutes per side while basting with extra Kikkoman Teriyaki Marinade & Sauce.
Our chicken and shrimp are basted and grilled to perfection now it’s salsa time!
I took fresh pineapple, a poblano pepper, and Serrano chilies and grilled them also.
Yes, folks, it’s all about the grill and who doesn’t love grilled pineapples?
Once our fruit and veggies were grilled, I added them to a bowl and mixed them with diced mango, fresh cilantro, and lime juice.
A little pinch of Pink Himalayan salt and our salsa is ready!
Lastly, I cooked up a big pot of rice and now it’s time to start eating!
My family loved the sweet, tangy, and spicy flavors of this dish.
They said it’s like a tropical party in your mouth!
Grilled Chicken and Shrimp Hawaiian Bowls with Kikkoman
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
2 lbs chicken thighs, boneless, skinless
8 tablespoons Kikkoman Teriyaki Marinade & Sauce
1/2 tablespoon creole seasoning
2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon chili powder
1 tablespoon extra-virgin olive oil
hot rice to serve
For the Shrimp:
1 1/2 lbs jumbo shrimp, peeled, deveined
3 tablespoons Kikkoman Teriyaki Marinade & Sauce
1 1/2 teaspoons creole seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 tablespoon extra-virgin olive oil
For the Salsa:
1 fresh pineapple
2 mangoes, diced
1 poblano pepper
2 serrano chilies
1 tablespoon cilantro, chopped
1 tablespoon lime juice
pinch of pink Himalayan salt
Rinse chicken and pat dry, add to a large bowl and coat with remaining ingredients. Marinate in the fridge for at least 30 minutes are overnight if desired.
Prepare grill and grill chicken for about 7-8 minutes per side or until the chicken reaches 165 degrees Fahrenheit.
Baste chicken with extra Kikkoman Teriyaki Marinade & Sauce.
For the Shrimp:
Rinse, peel, and devein shrimp. Place into a bowl and coat with remaining ingredients.
Place and fridge and marinate for about 30 minutes.
Grill the shrimp 3-4 minutes per side basting with extra Kikkoman Teriyaki Marinade & Sauce.
For the Salsa:
Place pineapple, serrano, and poblano onto hot grill. Grill turning until ingredients are slightly blacken.
Pineapple should take about 3-4 minutes per side. Remove from grill.
Peel skin off of poblano and remove seeds, dice and set aside.
Chop pineapple and serrano, seed serrano if desired for less heat.
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.
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