Grilled Pineapple Teriyaki Burger Bowl

5 from 1 vote

on May 29, 2021

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This Vegan Grilled Pineapple Teriyaki Burger Bowl is about as delicious as it gets. I love recipes that are loaded with contrasting flavors and textures so that every bite is unique and interesting…and trust me, this plant-based Burger Bowl is just that. Delicious!

It starts with a base of cool, crunchy lettuce tossed with my No-Whisk Pineapple Lime Vinaigrette. Then it’s topped with warm brown rice, savory grilled peppers, sweet ‘n tangy grilled pineapple, and a vegan burger patty. An extra drizzle of gingery Teriyaki Sauce ties it all together and wow, oh, wow is this all of the hot-cold, sweet-savory, creamy-crunchy combos that I love in one!

vegan grilled pineapple teriyaki burger bowl recipe

YOU WILL NEED

4 Vegan Burger Patties Store-bought works well, I used Whole Food’s 365 Meatless Burgers but if you’d like to make your own, this recipe and these recipes are my go-tos.
Brown Rice, or grain of choice
Red Bell Peppers
1 can of Pineapple Rings. I like to use the kind that’s canned in juice instead of syrup so that I can make my No-Whisk Pineapple Lime Vinaigrette too.
A cold, crunchy, refreshing lettuce like Red Leaf or Romaine
Teriyaki Sauce, I used this one
Avocado

5 from 1 vote

Grilled Pineapple Teriyaki Burger Bowl

By: Nicole Vranjican

Vegan Grilled Pineapple Teriyaki Burger Bowl with warm brown rice, grilled bell peppers, and No-Whisk Pineapple Lime Vinaigrette.

Prep: 20

Cook: 30

Servings: 4 Servings

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Ingredients

Grilled Pineapple Teriyaki Burger Bowl Ingredients

4 vegan burger patties
1 cup brown rice, dry
1 15oz can pineapple rings, in juice instead of syrup
2 red bell peppers
1 tbsp olive oil
4-6 tbsp teryiaki sauce , divided
6 cups red leaf or romaine lettuce, chopped
No-Whisk Pineapple Lime Vinaigrette
1 large avocado

No-Whisk Pineapple Lime Vinaigrette

6 tbsp pineapple juice, from the can of pineapple rings
3 tbsp fresh lime juice , about 1.5 limes
3 tbsp olive oil
1 tbsp maple syrup
2 pinches kosher salt
5-6 grinds fresh black pepper

Instructions

Cook the Rice

Cook the brown rice according to the pacakge directions. I always start with this step since it takes about 20-30 minutes and then I work backwards from there to save time.

Make Burgers

In the meantime, grill or bake the burger patties according to the package instructions.
Note: Recipes for homemade burgers are linked in the post above if you'd like to make your own from scratch! 🙂

Make the No-Whisk Pineapple Lime Vinaigrette

Combine the ingredients in a container with a lid. Shake well and set aside.

Grill the Pineapple and Peppers

Slice the bell peppers into strips and set aside.
Open the can of pineapple rings and drain the juice into a bowl (but save it for the dressing later)
Next, set a large grill pan to medium-high heat and add 1 tbsp of olive oil. Once warm, add the peppers and pineapple rings.
Tip: Don't touch or flip the pineapple too soon. Let it sit for 2-3 minutes so that it develops those nice caramelized grill marks. Then gently flip and cook for another minute.
Turn off the heat once the pineapples are caramelized and the peppers are softened and drizzle on 1-2 tbsp of teriyaiki sauce. Coat well and cook for 1 minute using the residual heat in the pan.

Assemble

Place the lettuce in a mixing bowl and add the desired amount of vinaigrette. Toss well and then divide into four bowls.
Top with brown rice, the vegan burger patty, grilled peppers, pineapple rings, and a drizzle of teriyaki sauce. I like to focus the sauce on the rice and burger patty mostly. Top with avocado and enjoy!