Low-Carb Teriyaki Chicken Zoodle Bowl Recipe

Grilled chicken teriyaki served over zucchini noodles and finished with a bright pineapple salsa — a healthy, gluten-free and flavorful zoodle bowl perfect for warm evenings and easy meal prep.

Hello, late-summer flavors! These Teriyaki Chicken Zoodle Bowls capture the best of warm-weather eating: simple grilled protein, light zucchini noodles, and a fruity, tangy pineapple salsa. They’re colorful, naturally gluten-free when you use gluten-free soy sauce or tamari in the teriyaki, and low in carbs compared to a traditional grain-based bowl. This recipe comes together in about 45 minutes, making it a great option for weeknight dinners, outdoor cookouts, or prepping ahead for lunches.

The balance of savory-sweet teriyaki chicken and bright pineapple salsa is what makes these bowls feel special. If you want to make them extra festive, serve the finished bowls in a hollowed-out pineapple for a fun presentation. Otherwise, they’re just as delicious in regular bowls or meal-prep containers.

Ingredients

• ½ cup teriyaki sauce (divided) — use a gluten-free teriyaki or make a simple homemade version
• 2 boneless, skinless chicken breasts (about ½ lb each)
• 2 cups pineapple salsa (see components below)
  • 1 cup pineapple, diced
  • 2 tablespoons fresh lime juice
  • ¼ cup red bell pepper, diced
  • ¼ cup red onion, diced
  • 1 tablespoon cilantro, chopped
  • ¼ cup jalapeño, seeded and minced (adjust for spice)
  • ¼ teaspoon salt
• 2 large zucchinis, spiralized into approximately 4 cups of zoodles
• 1 tablespoon olive oil

Instructions

1. Place the chicken breasts in a bowl or zip-top bag and toss with ¼ cup of the teriyaki sauce. Marinate in the refrigerator for about 30 minutes to let the flavors penetrate.
2. While the chicken marinates, combine all pineapple salsa ingredients in a medium bowl and set aside to let the flavors meld.
3. Preheat a grill or grill pan over medium heat. Grill the chicken 6–7 minutes per side, or until cooked through and no longer pink in the center. If you prefer, use an indoor grill or grill press.
4. While the chicken cooks, heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3–5 minutes, until just tender but not mushy. Season lightly with salt if desired.
5. Divide the sautéed zoodles between two bowls. Slice the grilled chicken and arrange over the zoodles. Spoon the pineapple salsa over the chicken and noodles, then drizzle the remaining teriyaki sauce over each bowl to finish.

Serving tip: For a playful presentation, hollow out a pineapple and serve each portion inside the shell. This is optional but makes a great impression at casual gatherings. These bowls are also perfect for meal prep — store components separately to keep the zoodles from getting soggy, then assemble before eating.

Variations and tips:

• To keep this recipe gluten-free, use gluten-free soy sauce or tamari when making the teriyaki. Store-bought teriyaki sauces can contain wheat, so check labels if gluten is a concern.
• If you don’t have a spiralizer, you can buy pre-spiralized zoodles or thinly slice zucchini into ribbons with a vegetable peeler.
• Swap chicken for shrimp or firm tofu if you prefer a different protein.
• For a milder salsa, omit the jalapeño or leave the seeds in for more heat. Fresh lime juice brightens the salsa—taste and adjust to your preference.
• Assemble bowls just before serving. Store leftovers in airtight containers in the refrigerator for a few days; reheat the chicken separately and add the salsa fresh.

*Pineapple bowl optional* — decorative, fun, and totally Instagram-worthy, but the recipe tastes just as delicious in a regular bowl.

More bowl recipes

Try these other healthy, flavorful bowl ideas for dinner and meal prep: