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Rated 5.0 stars by 2 users
Grilled Chicken, Beach House Blend
grilling
2-4
40 minutes
30 minutes
Take your tastebuds on a tropical getaway with Beach House Blend Grilled Chicken! This recipe features a delightful balance of savory and sweet flavors, perfectly pairing grilled chicken with charred teriyaki vegetables, juicy pineapple chunks, and aromatic jasmine rice. Alternatively, you can make this recipe using fresh grilled shrimp, flank steak, or pork tenderloin!
Whether you're hosting a summer cookout or enjoying a cozy fall meal at home, this dish is a surefire crowd-pleaser.
1-2 pounds boneless, skinless chicken breasts or skin-on, bone-in chicken thighs
1-2 tablespoons Beach House Blend seasoning
2-3 tablespoons olive oil or neutral oil (like avocado oil)
1 green pepper, seeded and sliced lengthwise
1 red pepper, seeded and sliced lengthwise
1 small-medium red or yellow onion, sliced lengthwise
1-2 cups pineapple chunks (fresh or canned, drained)
Teriyaki sauce (1 cup, or enough to coat the veggies)
Red pepper flakes (optional, to taste)
Salt and pepper (to taste)
1-2 cups jasmine rice
Water (follow package instructions for ratio)
Add sliced green and red peppers, onion, and pineapple chunks into a large mixing bowl.
Pour teriyaki sauce over the mixture, stirring to coat evenly.
Season with a dash of red pepper flakes, salt, and pepper to taste.
Set aside until ready to grill.
Drizzle chicken breasts or thighs with preferred oil.
Rub chicken with 1-2 tablespoons of Beach House Blend seasoning.
(Optional) Marinate chicken for 30 minutes or overnight using Beach House Blend marinade.
For chicken breasts, preheat grill to 375-400°F.
For chicken thighs, preheat grill to 450°F.
Serving Suggestions ~
Pair this dish with veggie spring rolls, a light cucumber slaw, or a crisp green side salad for a complete meal.
Enjoy your tropical-inspired meal, and don't forget to savor every bite!
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