Teriyaki Chicken Bowl

by: Chef Matt Chatfield


This is a lighter version of teriyaki sauce with the addition of pineapple and cranberry juice, adding a Hawaiian style to this dish. Pair with chicken, white meat pork, or fish such as salmon. This is a quick 10-minute marinade that cooks effortlessly on the Wolf Griddle.

Prep Time
Cook Time


Convection Roast


  • 4 pounds chicken thighs, breasts, or leg quarters
Marinade / Sauce
  • 2 cups pineapple juice
  • 1 cup cranberry juice cocktail
  • 3/4 cup soy sauce
  • 1 1/4 cups water
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons garlic powder
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons powdered ginger
Finish Sauce
  • 1/4 cup cornstarch
  • 1/4 cup water
Pineapple Cashew Fried Rice
  • 2-3 Tablespoons avocado oil
  • 1 1/2 cups pineapple, cubed
  • 1/2 cup scallions, sliced
  • 3 cups short grain Asian rice, cooked and cooled
  • 1 teaspoon fish sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup cashews
  • 2 Tablespoons soy sauce
  • 3-4 Tablespoons avocado oil
  • 1 1/2 cups zucchini, cut julienne
  • 1 1/2 cups yellow squash, cut julienne
  • 1/2 cup red bell peppers, cut julienne
  • Kosher salt and pepper, to taste
  • 6 Tablespoons soy sauce



Preheat the Wolf Griddle to 400°F.

When the Wolf Griddle has reached temperature, drizzle avocado oil on the Wolf Griddle and spread with a metal spatula.

Add the pineapple chunks to the Wolf Griddle and cook, without moving very much, for 2 minutes. Add the scallions and let cook.

Add the rice alongside the fruit and scallions, but do not combine.

Chop the rice apart with the spatula and drizzle the fish sauce over it.

Season the rice with salt and pepper, combine with the rest of the ingredients on the Wolf Griddle, and let toast for 2 minutes.

Add the cashews and gently mix all the ingredients together.

Drizzle the soy sauce over the fried rice and toast or cook for an additional 1-2 minutes.

Remove from the Wolf Griddle with a spatula to the serving dish. Top with the vegetables and teriyaki chicken.


Add the vegetables to the Wolf Griddle with avocado oil and toss with a metal spatula.

Season with salt and pepper. Let them cook for 2 minutes without moving them around while preparing the chicken.

Continue to cook, turning with a spatula several times to caramelize or brown the vegetables to their desired doneness.

Drizzle the soy sauce over the vegetables. Toss them several times just before taking them off the Wolf Griddle to serve.


To prepare the marinade, mix all ingredients until dissolved. Reserve at least half of the marinade for the sauce to finish. Pour the remaining marinade over the meat and let sit for 30 minutes or up to 2 days.

Preheat the Wolf Griddle to 375°F. Drizzle high-heat oil such as avocado or grapeseed on the Wolf Griddle. Add the chicken to the Wolf Griddle and spread out evenly. Season with salt and pepper. Cook the chicken for several minutes to develop a nice crust. Using a metal spatula, turn the chicken over and continue to cook. Finish smaller pieces of chicken on the Wolf Griddle or place all the chicken on a baking sheet and finish in the Wolf Convection Oven. To use the oven, set it to Convection Roast Mode at 400°F and cook the chicken until it reaches an internal temperature of 165°F.

For the sauce, bring the rest of the marinade to a boil in a saucepan. In a separate bowl, mix equal parts cornstarch and cold water to make a slurry. Add the cornstarch mixture to the sauce slowly while whisking until the desired consistency is reached. Serve the chicken over the rice and vegetables. Dress the finished dish with the sauce or serve on the side. Garnish with more cashews and scallions.