Tropical Teriyaki Chicken Bowl

Marinate the chicken breasts in 1/2 cup of teriyaki marinade. Ensure the chicken is fully submerged, seal the bag, and refrigerate for 15 minutes.

Preheat your grill. Lightly grease the grill grates before heating to prevent the chicken from sticking.

While the grill is heating, assemble the dressing: In a bowl, whisk together the remaining 1/2 cup of teriyaki marinade, rice vinegar, olive oil, and reserved pineapple juice from the can. Set aside until serving.

Grill the chicken on preheated grill for about 10 minutes each side, until there is no pink in the center. Add pineapple rings to the grill and cook just until tender, about 2-3 minutes per side.

Remove the chicken from the grill, let it rest for a couple of minutes. Then slice the chicken into thin strips.

Assemble the salad bowls. Divide the chopped lettuce evenly between four bowls. Top with sliced chicken, halved cherry tomatoes, thin slices of red onion, avocado slices, grilled pineapple rings, and chopped cilantro. Sprinkle sesame seeds on top.

Drizzle the assembled salad bowls with the prepared dressing. Toss gently to combine the flavors before serving.