Pound the chicken breasts to an even 1/2" thickness (optional) and pat dry. In a shallow dish combine 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, minced garlic, grated ginger and 1 tsp sesame oil. Add the chicken and coat thoroughly. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours. Remove chicken from marinade and reserve the marinade for later (do not use the leftover raw marinade in finished sauce unless boiled).

Grain Base

Cook quinoa and red rice medley

Rinse 1 cup quinoa/red rice medley under cold water. In a medium saucepan bring 2 cups water or low-sodium chicken broth and 1 tsp kosher salt to a boil. Add the grain medley, reduce heat to low, cover and simmer 15–20 minutes until grains are tender and liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Vegetables & Fruit

Prep vegetables

While grains cook, slice bell peppers, cut red onion into wedges, and separate broccoli into bite-size florets. If using fresh pineapple, cut into 1/2" chunks; if canned, drain well.

Sauté vegetables

Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add broccoli and a pinch of salt; cook 3–4 minutes until bright and beginning to soften. Add the sliced bell peppers and red onion; stir-fry 3–4 more minutes until vegetables are tender-crisp. Push vegetables to the side of the pan.

Add pineapple

Add remaining 1 tbsp oil to the cleared space in the pan, add pineapple chunks and sear 1–2 minutes until slightly caramelized. Toss everything together and keep warm on very low heat while you cook the chicken and finish the sauce.

Protein & Finish

Grill or sear chicken

Preheat a grill or heavy skillet to medium-high heat. Lightly oil the grill grates or skillet. Season the marinated chicken lightly with black pepper. Grill or sear chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior has good char. Let rest 5 minutes, then slice into 1/2" strips.

Teriyaki Sauce

Make teriyaki sauce

In a small saucepan combine 4 tbsp soy sauce, 2 tbsp water, 2 tbsp brown sugar and 1 tbsp mirin with 1 clove minced garlic and 1 tsp grated ginger. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then whisk into the simmering sauce. Cook 1–2 minutes until thickened to a glossy consistency. Taste and adjust (add a squeeze of lime for brightness, or extra sugar for sweetness). If you reserved marinade from raw chicken, bring it to a full boil for several minutes then add to the sauce so it's safe to use.

Finish with sesame

Remove sauce from heat and stir in 1 tsp sesame seeds and sliced green onion if using. Reserve a few spoonfuls to toss with vegetables and grains, and keep extra to drizzle over the sliced chicken when assembling bowls.

Assembly & Serving

Divide the cooked quinoa/red rice medley evenly among 4 bowls (recipe yields roughly 3–4 servings; adjust as needed). Top each bowl with a portion of the stir-fried vegetables and pineapple, then arrange sliced grilled chicken over the top.

Drizzle each bowl with 2–3 tbsp of the prepared teriyaki sauce (more if desired). Garnish with additional sesame seeds, sliced green onion, and a light squeeze of lime or lemon if using. Season with extra salt or pepper to taste and serve immediately.