Grilled Pineapple Teriyaki Burger Bowl

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!

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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

Grilled Pineapple Teriyaki Burger Bowl

Nicole Vranjican

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

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Main Course

Servings 4 Servings

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!

Nicole Vranjican

Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!

I hope you enjoy my recipes and videos :) Happy Cooking!

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