Salt and pepper to taste (remember the soy sauce is salty as well)
3 tablespoons low sodium tamari or soy sauce
3 tablespoons water
3 tablespoons maple syrup
2 tablespoons rice vinegar
1 – 2 teaspoons sriracha
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 teaspoons cornstarch
1 small pineapple, peeled, core removed and cut into spears or planks
1 red bell pepper, core removed and quartered
1 cup selled edamame
2 cups cooked brown rice
1 green onion, sliced thin (optional)
Whisk together all of the ingredients for the chicken marinade in a small bowl. Put the chicken breasts in a resealable bag and pour in the marinade. Seal the bag pressing out the air as you do. Massage the marinade into the chicken and then refrigerate for an hour or overnight.
In a small saucepan, combine all of the ingredients for the teriyaki sauce, except the cornstarch. Whisk them together and bring the mixture to a boil. Combine the cornstarch with an equal amount of water and stir together until the cornstarch dissolves. Pour the mixture in with the sauce and whisk together. Lower the heat to a simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes. Remove the sauce from the stove and store it in a jar or other airtight container until ready to use.
Preheat your grill to 400° F. Oil the grates and then place the chicken, quartered bell pepper, and pineapple onto them. Grill the pineapple for about 3 minutes then flip and grill another 3 minutes, then remove it. Grill the pepper for 4-5 minutes, then flip and grill another 4-5 minutes before removing it.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165° F. Let the chicken rest for 5 minutes before slicing it.
To assemble the bowls, divide the rice into each bowl. Top the rice with some of the chicken, pineapple, peppers and edamame. Drizzle on desired amount of teriyaki sauce and garnish with sliced green onions.