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vegan grilled pineapple teriyaki burger bowl recipe
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5 from 1 vote

Grilled Pineapple Teriyaki Burger Bowl

Vegan Grilled Pineapple Teriyaki Burger Bowl with warm brown rice, grilled bell peppers, and No-Whisk Pineapple Lime Vinaigrette.
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course
Servings: 4 Servings
Author: Nicole Vranjican

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!