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Crab Rangoon Recipe | The Recipe Critic
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Crab Rangoons are a fun, Asian-inspired appetizer filled with crab meat, smooth cream cheese, and seasoning. Wrapped in a wonton wrapper and deep-fried, they are irresistible!
Reasons You’ll Love This Recipe

Flavor: There’s just something amazing about creamy crab filling wrapped in a crispy wonton shell, so good, I could eat them all! Love this falvor combo? Make my crab rangoon dip next!

Customizable: These are just as good as what you get at any restaurant. You can also switch up the ingredients to suit your tastes and preferences.

Versatile: You can make this for a yummy snack or appetizer for a party or get-together. You can also serve it with shrimp fried rice, cucumber salad, and miso chicken for dinner.
Ingredients Needed for Crab Rangoon

This list is short, but you might not have everything on hand. No Worries, though; these can usually be found at most grocery stores. Scroll to the bottom of the post for exact measurements.
- Imitation Crab Meat: The yummy meat that adds a nice texture and flavor.
- Cream Cheese: Adds the perfect creamy tang that complements the crispy wonton and savory seasoning.
- Green Onion: Gives the best savory flavor!
- Worcestershire Sauce: Just a little bit adds the best depth of flavor you can’t get anywhere else.
- Soy Sauce: Provides a nice umami flavor.
- Garlic Powder: Give me all the garlic!
- Wonton Wrappers: These fry up perfectly crispy and flavorful!
- Oil: For frying.
How to Make Fried Crab Rangoon

My favorite things to order from Chinese takeout are egg rolls, kung pao chicken, fried rice, and crab rangoon. So, when we were stuck at home for months and were craving takeout, I decided to make my own crab rangoon recipe. They were great as an appetizer for my beef chow mein!
1. Combine: Add the crab, cream cheese, green onion, Worcestershire, soy sauce, and garlic powder to a medium bowl and mix until fully combined.
2. Add: Assemble up to four wonton wrappers at a time, adding about two teaspoons of filling to the center.
3. Wet: Wet the edges of the wrappers with water or a beaten egg.
4. Fold: Pinch two opposite corners together before bringing up the other two corners to form the shape.
5. Cover: Pinch all the edges together to seal and set aside. Cover the formed rangoons with a damp paper towel until you are ready to fry them. Continue to assemble rangoons until all of the filling has been used, about 30.
6. Fry: Heat about 3 inches of oil in a deep skillet or Dutch oven until the oil reaches 350 degrees Fahrenheit. Fry the rangoons in batches for 3-4 minutes until they are golden brown. Remove them from the oil to a paper towel lined plate. Serve immediately with the dipping sauce of your choice.
Crab Rangoon Tips and Variations

This process might seem intimidating, but trust me, you can do this! Here are a few tips to make sure your cran rangoons turn out just the way you like!

Filling Amount: When filling your wonton wrappers, it might take a few tries to get the perfect amount. Overfilling can cause the rangoons to burst while underfilling leaves you with just fried wonton shells. I found that about two teaspoons of filling worked perfectly for me!

Blowouts: To avoid blowouts, you can try squeezing the air out of the center of the rangoons before sealing all the edges shut.

Drying Out: Fill only 4-5 rangoons at a time to prevent the wonton wrappers from drying out. Make sure you cover the filled ones with a damp paper towel to prevent them from drying out.

Crab: I used finely chopped imitation crab for my rangoons, but you can use real crab meat or canned crab if you drain it really well.

Dipping Suace: My favorite dipping sauce is sweet red chili sauce, but you can use whatever dipping sauce you prefer!
Make Ahead and Storing Instructions

Make Ahead: You can form the rangoons about half a day in advance; just cover the formed ones with a lightly dampened paper towel or two and then tightly wrap them in plastic wrap. I found it most helpful to uncover the rangoons and let them sit in the open air for 20–30 minutes before frying, especially if I made them in advance.

Fridge: Store fried crab rangoons in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350 degrees Fahrenheit for about 5 minutes or in the air fryer at 350 degrees Fahrenheit for about 4 minutes.

Freezer: You can freeze crab rangoons before or after they are fried.

Before: Before they are fried, crab rangoons can be frozen for up to 3 months. Place the formed rangoons on a parchment-lined baking sheet and place the baking sheet in the freezer. When fully frozen, transfer them to a large freezer bag. Fry them from frozen in oil at 350 degrees Fahrenheit for 5-7 minutes.

After: For fried rangoons, place them on a parchment-lined baking sheet and place the baking sheet in the freezer. When fully frozen, transfer them to a large freezer bag. Reheat them in the oven at 375 degrees Fahrenheit for about 8 minutes, flipping them over halfway through. Or you can air fry them at 350 degrees Fahrenheit for 5-8 minutes.
More Asian-Inspired Recipes to Try

I love making these crab rangoons to gobble up with some fried rice and maybe some teriyaki beef! Here are a few other recipes to try.

Dressings, Sauces, and Dips

Sweet Chili Sauce

10 minutes

Dinner

Asian Turkey Lettuce Wraps

30 minutes

Appetizers

Chicken Potstickers

20 minutes

Dinner

Spring Rolls

35 minutes

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February 4, 2026
Raw Vegan Carrot Cake Bites Recipe
Raw Vegan Carrot Cake Bites that are chewy, cinnamony, cake-bally, and just the right amount of sweet. Perfect on-the-go snack for spring!
These carrot cake bites are chewy, cinnamony, cake-bally, and just the right amount of sweet. They are flecked with coconut and oats and made creamy with almond butter. The carrots are there, but they’re not excessively salady – they just add some specks of color, flavor, and texture to an almost-cookie-dough-like bite of joy that lives in a little jar in your fridge, waiting for that 3pm moment to make your day a little brighter.

Breakfast bites, snack-with-coffee bites, desserty bites… with these little gems, all of it is fair game.

I mean, the thing about real carrot cake is that you want it, and you want it loaded with cream cheese frosting. Lots of cream cheese frosting. And then you finally have it and it is, in fact, so so good. But then you spike, crash, and can’t shake the feeling that you need to go to the dentist immediately? I don’t know, maybe that’s just me.

Guess what is there for you in a more wholesome, sustaining, but still tastes like yummy carrot cake way?

THESE BITES. These raw, vegan, delicious carrot cake bites.

How To Make Carrot Cake Bites That Are Vegan and Raw and Delicious

You 100% need a food processor for these. You guys know I LOVE MY FOOD PROCESSOR. Please buy yourself a food processor. This is the one I have. (This is an affiliate link.)

First up: carrots. Just pop in the food processor and go. I seriously hate grating carrots so I will not ask you to do any of that.

Next up: clean out the carrots and pulse up your oats and coconut, so it’s kind of like a flour.

And now: everybody in.

Finally: white chocolate chips for the people who like to be extra.

If you’re vegan or want to keep it totally clean, go for some chunky nuts, cacao nibs, or vegan chips instead.

Roll, refrigerate, and done.

Yep, I’d say the spring snacking season is off to an excellent start. Carrot cake bites for all!

Check Out Our Video For How To Make Carrot Cake Bites:

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Description

Raw Vegan Carrot Cake Bites that are chewy, cinnamony, cake-bally, and just the right amount of sweet. Perfect on-the-go snack for spring!

Add carrot chunks to the bowl of a food processor and pulse until finely chopped. (You should have a generous 1/2 cup.)

Remove carrots and set aside. Add oats and coconut. Pulse until coarsely ground.

Add all other ingredients, including the chopped carrots. Pulse until a smooth-ish, sticky “dough” forms. (You might have to push it down with a spatula a few times to help it along.)

Add white chocolate chips and pulse until chopped.

Roll into balls. Store in the fridge or freezer. Mwah! This week is looking good.

Prep Time: 15 minutes

Category: Snack

Method: Mix and Roll

Cuisine: American

Keywords: raw vegan carrot cake bites, carrot cake bites, healthy carrot energy bites
One More Thing!

This recipe is part of our collection of best healthy snacks. Check it out!
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February 4, 2026
Marry Me Chickpeas and Orzo Recipe
Marry Me Orzo Is So Good.

The last time I made this, I think I ate half of the batch by myself.

Here’s what makes this so good, for me:
- The flavors of shallot, garlic, thyme. Mic drop.
- A tomato cream sauce.
- Little chewy, carby, textured bits that are delightfully all the same size – the orzo and the chickpeas just WANT to be together.
The way it clings together, the luscious creaminess, max flavor with the shallot, garlic, and fresh thyme. UGH.

We use DeLallo products all over the place in this kitchen – I always love their orzo (and my friend swears by their GF orzo) and their Castelvetrano olive oil in the squeeze bottle. But for this recipe I also really love all their little jarred tomato products as an add-in – the sun-dried tomatoes if you want to keep it classic to the Marry Me flavor profile, but also the fresh tomato bruschetta (personal fave), the calabrian chiles for something different, or the roasted tomatoes for a chunkier option.

Guys, a bonus that deserves mention: this comes together in practically 20 minutes. Maybe 30, tops. It’s easy, minimal cutting board activity, but still plenty of veg and protein in there. This girl is a teeny bit fancy but she’s also weeknight-ready.

Hope you love it.

(If you want an option with another protein – like chicken – the original Marry Me Chicken is here for you!)
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February 4, 2026
Grilled Fish Tacos
Healthy, blackened grilled fish tacos with crunchy cabbage slaw, easy guacamole, and creamy chipotle sauce. This is my go-to recipe that I have made many times — easy enough for Taco Tuesday and weeknight dinners, delicious enough for guests! I include air fryer instructions as well.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Tex Mex Recipes

These grilled fish tacos are my go-to when I want something fresh, satisfying, and a little smoky. The fish is marinated in a Tex-Mex-style spice blend with lime juice that chars beautifully when cooked—hello, blackened fish tacos magic!

The other important players are the pickled cabbage slaw and creamy chipotle mayo sauce, which give you that crunchy, creamy, zesty combo every taco needs. And I know guac isn’t traditional in fish tacos, but I love including in, and my family loves it.

This fish taco recipe is healthy, with good fats from the avocado and fish, and it’s macro-friendly too: high protein, under 500 cals for 3 tacos, and even low-carb if you use low-carb tortillas. I’ve made these tacos a dozen times— they are super reliable and always a hit.

Tip: No time to marinate or grill the fish? Use this recipe idea for store-bought frozen battered fish fingers, which you can air fry or bake in the oven.

👩‍🍳 You might also like these Taco Tuesday recipes, my healthy sweet potato and black bean tacos, baked chicken tacos, BBQ ground chicken tacos, or chorizo breakfast tacos. For an appetizer, try my shrimp and avocado taco bites.

What You’ll Need

Here is what you’ll need for this grilled fish tacos recipe. Find the full measurements in the recipe card below.

For the Blackened Fish
- White fish fillets (like ling, mahi-mahi, cod or whiting): mild and flaky—perfect for tacos. You can use salmon or even prawns if you’re out of white fish.
- Lime juice + olive oil: tenderizes and adds zing.
- Tex Mex spices (cumin, smoked paprika, cayenne or chili powder, oregano, garlic & onion powder): for that smoky, earthy, spicy crust.
- Salt: always essential to bring it all together.
For other toppings
- Pickled Cabbage Slaw: Red cabbage and red onion: crunchy and colorful, but you could also use white cabbage. Plus lime juice, olive oil, coriander seed powder, sugar, and salt: adds that quick-pickle tang. Tip: Make this ahead—gets even better after sitting.
- Chipotle Sauce for Fish Tacos: Light mayo + sour cream or Greek yogurt: creamy base. Chipotle in Adobo sauce: smoky heat. Tomato sauce + water: balance, sweetness and texture. Make it spicier? Add more chipotle or a dash of hot sauce.
- Easy Guacamole: Ripe avocado, lime, fresh cilantro (coriander), salt, olive oil: creamy, citrusy base layer. Skip if you’re in a rush—but I never do.
How To Make Grilled Fish Tacos

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make blackened pan-fried or grilled fish tacos.
- Marinate the fish in lime juice, oil, and spices for 15-20 minutes (or longer).
- Grill or pan-fry the fish for 4–5 minutes per side until cooked and blackened. Then flake into smaller pieces.
- Heat the tortillas and set aside to keep warm.
- Mix the slaw ingredients and set aside. This can be done while fish is marinating.
- Mash avocado with lime, salt, coriander, and a splash of oil.
- Whisk the chipotle fish taco sauce in a small bowl. Set aside. This can also be done in advance.
- Assemble tacos: guac → slaw → fish → chipotle sauce → fresh coriander and lime juice.
Air Fryer Method

If you’re using an air fryer to make fish for fish tacos, preheat it to 400°F (200°C) and lightly spray the basket with oil to prevent sticking. Place the marinated fish fillets in a single layer—don’t overcrowd—and cook for 8–10 minutes, flipping halfway. The fish should be golden and slightly charred on the edges, and it should flake easily with a fork when done. Thinner fillets might only need 7–8 minutes, while thicker ones like mahi-mahi may take closer to 12. Once cooked, let the fish rest for a minute before flaking into chunks for your tacos.

Watch The Video

Recipe Tips
- Fish type: Use any firm white fish, but salmon works too for a richer flavor.
- Marinate ahead: Up to 24 hours in the fridge.
- Make ahead: You can prep the slaw, sauce, and guac 1 day ahead. Store separately in airtight containers. Guacamole is probably best fresh, though.
- Storage: Store cooked fish, slaw, and sauces separately. Eat within 2 days.
- Taco bar idea: Serve everything separately and let everyone build their own!
Serving Suggestions

These fish tacos are perfect as-is, but if you’re feeding a crowd or want a bigger spread, add some tortilla chips, extra guac, and maybe a margarita or two. A side of black beans, Mexican red rice, or grilled corn would also be delish! You can also try my Mexican salad with corn and black beans. For sauce, check out my cilantro lime sauce or my salsa tatemada for a different vibe. And if serving a crowd, try one of these Mexican appetizers, or with my pineapple rum sour.

💬 If you’ve tried this grilled fish tacos or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Healthy, blackened grilled fish tacos with crunchy cabbage slaw, easy guacamole and creamy chipotle sauce—easy enough for Taco Tuesday and weeknight dinners, delicious enough for guests! I include air fryer instructions as well. Find step-by-step photos and more recipe tips above.

For the pickled cabbage slaw:

Marinate the fish: In a bowl, drizzle the fish with lime juice and olive oil. Sprinkle all spices and salt evenly on both sides. Rub in and set aside for 15–20 minutes (or up to 24 hrs in the fridge).

Prepare toppings: Combine slaw ingredients in a bowl, toss and set aside. Mix chipotle mayo sauce ingredients in a small bowl until smooth. Mash guacamole ingredients in another bowl.

Cook the fish: Grill, broil, or pan-fry fish. For pan-frying: heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook fish 4–5 minutes each side until blackened/browned and cooked through. Cover with lid after flipping to help it steam. Grill on the BBQ for 5-6 minutes each side or until just cooked through.Rest for 1 minute, then flake with two forks and pour any juices over.

Air Fryer Method

If you’re using an air fryer, preheat it to 400°F (200°C) and lightly spray the basket with oil to prevent sticking. Place the marinated fish fillets in a single layer—don’t overcrowd—and cook for 8–10 minutes, flipping halfway. The fish should be golden and slightly charred on the edges, and it should flake easily with a fork when done. Thinner fillets might only need 7–8 minutes, while thicker ones like mahi-mahi may take closer to 12. Once cooked, let the fish rest for a minute before flaking into chunks for your tacos.

Heat tortillas in a dry skillet or oven.

Assemble tacos: Spread guacamole on tortilla, then cabbage slaw, then fish, sauce, and extra coriander and lime if you like.

Can I use frozen fish? Yes! Just make sure it’s fully thawed and patted dry before marinating.

Is the chipotle sauce spicy? It has a mild to medium heat. Add more chipotle or a dash of hot sauce if you want it spicier.

What tortillas work best? Small soft corn or flour tortillas are my go-to, but you can also use grain-free or low-carb tortillas here.

What’s the best way to reheat leftovers? Fish is best reheated gently in a skillet or microwave at 50% power. Assemble tacos fresh.

Fish type: Use any firm white fish, but salmon works too for a richer flavor.

Marinate ahead: Up to 24 hours in the fridge.

Make ahead: You can prep the slaw, sauce, and guac 1 day ahead. Store separately in airtight containers. Guacamole is probably best fresh though.

Storage: Store cooked fish, slaw, and sauces separately. Eat within 2 days.

Taco bar idea: Serve everything separately and let everyone build their own!

Serving: 3tacos | Calories: 490kcal | Carbohydrates: 52g | Protein: 30g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 920mg | Potassium: 958mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1097IU | Vitamin C: 40mg | Calcium: 134mg | Iron: 3mg

Keywords: Grilled Fish Tacos, Fish Tacos, Healthy Fish Tacos, Blackened Fish Tacos
More Tex Mex Recipes
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February 4, 2026
Easy Shredded Chicken Tacos Recipe
This easy shredded chicken tacos recipe is such an easy dinner! They’re fresh, flavorful, and the kind of easy dinner that never feels boring.

They’re a mash-up of two of our most-loved recipes on Inspired Taste: our tender shredded chicken and the creamy cilantro sauce from our veggie tacos. The combination makes every bite fresh, zesty, and absolutely delicious.

These tacos come together fast, making them ideal for busy nights. You can even prepare the chicken and sauce in advance, so dinner practically makes itself. For more like this, see our shredded chicken nachos.

Key Ingredients
- Chicken: Make chicken for this, use leftover chicken, or use a rotisserie chicken. I love making the chicken by gently simmering chicken thighs or breasts with onion, garlic, bay leaf, cumin, salt, and pepper until they are tender and shreddable. You can do this on the stove, like in our stovetop shredded chicken, or in a slow cooker using our crockpot shredded chicken recipe.
- Creamy Cilantro Sauce: I love drizzling our creamy cilantro lime sauce over the tacos, which I make with sour cream, lime juice, jalapeño, and cilantro. You can always substitute your favorite store-bought sauce or dressing, but it really does add a lot to the flavor of these tacos. I also use it for these veggie tacos. For more of a cilantro ranch, try this cilantro lime dressing, which I use for our taco salad.
- Tortillas: Use your favorite tortillas. Corn or flour both work great. When I have the time, I love making my own using our recipes for soft flour tortillas or corn tortillas.
- Extras: Finish your tacos with your favorite toppings. I love adding extra cilantro, chopped tomato, and crumbled queso fresco. You can also top them with guacamole, pico de gallo, or quick pickled onions for even more flavor.
Find the full recipe with measurements below.

How to Make Shredded Chicken Tacos

Tip 1: The best chicken for tacos. When making shredded chicken for tacos, I love using one of the recipes below. Since the chicken gently cooks in flavorful cooking liquid, it turns out incredibly tender and juicy. Depending on your day, you can choose the quicker stovetop version or the slow cooker option.

Tip 2: Seasoning the chicken. If you use one of the recipes above, the chicken will already be quite flavorful. For even more flavor, consider tossing it with red enchilada sauce or green enchilada sauce. You can buy them (I love Hatch), or make them with one of our recipes:

Tip 3: Make-ahead tips. This is one of those dishes I rely on during busy weeks, as it is incredibly easy to meal prep. The cooked chicken will keep in the fridge for up to 3 days and in the freezer for up to a month. The sauce will keep in the refrigerator for about a week.

Serving Suggestions

I’m happy with just tacos on my plate, but if you’d like to add a few more dishes, consider serving these alongside homemade refried beans and Mexican rice, or try this yellow saffron rice. A bowl of tortilla chips and homemade salsa or queso always goes down well, too!
Easy Shredded Chicken Tacos

PREP
20 mins

COOK
40 mins

TOTAL
1 hr

These chicken tacos has been a lifesaver for my family. They are quick, delicious, and you can build your tacos however you want. I highly recommend the cilantro sauce, but feel free to customize your tacos with your favorite toppings.

4 Servings

You Will Need

Chicken Tacos

1 ½ pounds boneless chicken thighs or chicken breasts

1 medium onion, peeled and sliced

4 cloves garlic, peeled and lightly crushed

1 bay leaf

1 ½ teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

12 corn tortillas or flour tortillas

1 medium tomato, chopped

Cheese such as queso fresco for serving

1 lime, cut into wedges

Creamy Cilantro Sauce

½ cup sour cream

2 tablespoons fresh lime juice

½ jalapeño, seeds and membrane removed

½ cup packed cilantro leaves and tender stems

Salt to taste

Directions

1Cook the chicken: Combine chicken, onion, garlic, bay leaf, salt, cumin, and pepper in a large heavy-bottomed saucepan. Add just enough water to cover the chicken. Turn heat to high, bring to a boil, then remove any foam or scum that floats to the top.

2Adjust the heat so that the water simmers very gently around the chicken. Cook until chicken is very tender, about 30 minutes. Transfer chicken to a cutting board, and then when it is cool enough to handle, use two forks or your fingers to shred the meat.

3Reduce cooking liquid: After removing the chicken, boil the remaining liquid in the saucepan until it has reduced by one-third or until its flavor has concentrated. Spoon about 1 cup of the concentrated cooking liquid over the shredded chicken and toss to coat. Use within 2 to 3 days or freeze.

4Make the sauce: Add sour cream, lime juice, jalapeño, cilantro, and a pinch of salt to a blender. Blend until smooth. Taste, then add more lime juice or salt if needed. Refrigerate for up to a week.

5Warm tortillas: Wrap tortillas in two stacks with aluminum foil. Place into the oven for 10 to 15 minutes or until warm.

6Make tacos: Fill each warmed tortilla with chicken and tomatoes. Top with cheese and a drizzle of the cilantro sauce. Serve with extra sauce and lime wedges on the side.

Adam and Joanne’s Tips

Make-ahead tips: The shredded chicken will keep in the fridge for up to 3 days and in the freezer for up to a month. The sauce will keep in the refrigerator for about a week.

Double batch of chicken: To make a double batch, increase the chicken to 3 pounds then add more water to the pot. The onion, garlic, and spices do not need to change.

Skin-on chicken: We have made this recipe using boneless, skinless chicken thighs and chicken thighs with skin still attached. Both work very well. If you use chicken with skin, just remove and discard the skin before you shred the chicken. You may also find that you need to skim some of the fat from the cooking broth before spooning it over the chicken.

Leftover cooking liquid: You will have cooking liquid leftover. It is quite delicious on its own as a light soup. You can also use it as broth for other recipes. Or, if you’re keeping the chicken more than a day, add a spoonful or two to add a little moisture.

Slow cooker shredded chicken: add all the ingredients to the slow cooker then cook on LOW until the chicken is cooked and tender, 3 to 4 hours. Shred the chicken and transfer the broth to a saucepan. Simmer the broth until reduced by a third then spoon over the chicken.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
3 small tacos
/
Calories
313
/
Protein
23g
/
Carbohydrate
22g
/
Dietary Fiber
3g
/
Total Sugars
4g
/
Total Fat
15g
/
Saturated Fat
6g
/
Cholesterol
121mg
/
Sodium
801mg

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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February 2, 2026
Easy Homemade Breadcrumbs Recipe
Making homemade breadcrumbs is easy! We love using these bread crumbs for meatballs, meatloaf, breaded chicken, and so much more!

While you can easily find breadcrumbs at the grocery store, I’ve recently discovered the joy of making my own. You can use almost any bread you have lying around. Better yet, stale bread or the harder end of a bread loaf are ideal.

Another benefit is that you have complete control over the texture. You can make them as fine or coarse as you like. Another option is to make homemade croutons and smash them into bits.

How to Make Homemade Breadcrumbs

Tip 1: Use a food processor. I love using my food processor or blender to make bread crumbs (for smaller batches you can also use a spice grinder). Slice or cube your bread into small pieces, and then pulse until the bread breaks down into your desired size. Depending on how much bread you have and how powerful your food processor or blender is, you might need to do this in batches.

Tip 2: Toasting your breadcrumbs. Depending on what you plan to do with them, you can make fresh bread crumbs or toast them in a skillet until golden and crisp. To toast my breadcrumbs, I stir them with olive oil or butter and seasonings over medium heat until they are golden and crisp (I’ve included tips for Italian breadcrumbs below in the recipe).

I love the oil (or butter) and spices, but you can skip them and toast the breadcrumbs in a dry pan for plain breadcrumbs.

Ways to Use Breadcrumbs

Use homemade bread crumbs anytime you would have used store-bought. Some of my favorites ways to use them, include our popular turkey meatloaf, our easy chicken parmesan, and my favorite stuffed mushrooms.

If you are making them for a specific recipe, you can dial in the texture. For example, I prefer finer breadcrumbs in our recipes for meatballs and meatloaf, but I like them coarser when using them as a crunchy salad topping.
Easy Homemade Breadcrumbs

PREP
5 mins

COOK
10 mins

TOTAL
15 mins

Breadcrumbs are easy to make at home and can be spiced up any way you like. Remember that you can control how fine or coarse the crumbs are. When making them for meatballs, we want them a bit finer. If we make breadcrumbs for a crunchy topping, we keep them more rustic and coarse. For Italian breadcrumbs, use Italian seasoning when toasting the breadcrumbs.

Makes 1 cup

You Will Need

2 to 3 cups cubed bread (about 2 ounces)

2 tablespoons olive oil or melted butter

1/4 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

2 to 3 teaspoons Italian seasoning or dried herbs, optional

Directions

1Cut the bread into small pieces. (The smaller the pieces, the easier for your device to break them down.)

2Add the bread pieces to your food processor or blender and pulse until they break down into your desired size of breadcrumbs.

3For toasted breadcrumbs, add breadcrumbs, olive oil, salt, pepper, and dried herbs to a wide skillet over medium heat. Cook, stirring often, until they are golden and crisp, about 5 minutes.

4Alternatively, heat the oven to 300°F. Toss the breadcrumbs with the olive oil, salt, pepper, and dried herbs. Add the mixture to a rimmed baking sheet and spread it into an even layer. Bake for 5 minutes, stir, and then bake another 3 to 5 minutes or until the breadcrumbs are golden and crisp.

Adam and Joanne’s Tips

Storing: Cool and store the breadcrumbs in an airtight container. They can be kept at room temperature for a few days or in the freezer for up to a month. If they soften a little, throw them into a hot skillet for a few minutes to crisp them up.

Fresh vs. toasted: Depending on what you plan to do with them, you can leave bread crumbs fresh (an excellent option for meatballs or meatloaf) or toast them in a skillet or bake in the oven until golden and crisp.

Do you need to cut off the crust? This is up to you, but we never cut off the crusts when making bread crumbs. I love the different colors and textures you achieve when using the middle and the bread crusts.

No food processor or blender: If your bread is hard and stale, add it to a bag and beat it into submission with something heavy like a rolling pin, heavy pan, or mallet. This method doesn’t work well for softer, fresh bread, so if that’s all you have, consider baking the bread to dry it out, just like we do when making homemade croutons.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 cup
/
Calories
137
/
Total Fat
8 g
/
Saturated Fat
1.2g
/
Cholesterol
0mg
/
Sodium
287.4mg
/
Carbohydrate
14.3g
/
Dietary Fiber
0.8g
/
Total Sugars
1.6g
/
Protein
2.6g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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February 1, 2026
Seriously Good 7 Layer Dip Recipe
I’m planting my flag and declaring this the ultimate 7 layer dip recipe. Arguably the best party appetizer you can serve.

What makes this recipe so delicious is the homemade black bean puree, which we make from scratch. By cooking our own beans, we pack in so much flavor from fresh garlic, onion, and spices. It’s an easy step that makes all the difference in the world. Once you try seven layer dip made with this puree, I know you’ll never go back.

This is truly the ultimate 7 layer bean dip recipe. Every layer has been carefully considered and seasoned to perfection. For more of our favorite dip recipes like this one, be sure to check out our cheesy bean dip, homemade guacamole, and my favorite black bean dip. Get the tortilla chips ready!

Key Ingredients
- Black Bean Puree: So this is the star of our recipe. You’ll start with dry black beans and cook them with lots of garlic, onion, chili powder, cumin, oregano, smoked paprika, chicken broth (or veggie broth), and salt. You can use a pot and stove or an Instant Pot. Instructions for both methods are provided in the recipe. They are very similar to our homemade refried beans, but require a few less steps. Don’t let the from scratch beans scare you off. They really do make the best 7 layer bean dip. That said, I’ve shared tips for using canned below the recipe.
- Avocado Mash: Pretty similar to our favorite guacamole, we mash ripe avocados with a bit of lime juice, salt, and cilantro. Simple and so good in this dip!
- Spiced Sour Cream: We mix the sour cream with a bit of chili powder, cumin, and salt. This not only adds flavor but also creates a barrier to keep the avocado from browning.
- Salsa: Use what you love! Just be sure to choose a thicker salsa and strain it in a fine mesh strainer to remove any excess liquid. This keeps the dip from becoming watery. If you’re up for homemade, I love this easy salsa or this roasted tomato salsa.
- Cheese: Instead of the shredded cheeses you often see, we use briny, crumbly queso fresco or cotija cheese. It adds a more interesting flavor to the dip.
- Green Onion and Black Olives: We finish the dip with these two classic toppings. Green onion adds a fresh bite, and the black olives are a great final touch. If you’re not a fan of olives, feel free to skip them!
Find the full recipe with measurements below.

Tips for Making the Best 7 Layer Dip

This dip is hard to resist (really, I caught Adam sneaking into the fridge more times than I can remember to steal a bite!). It combines seven glorious layers of all my favorite things. Here’s my best tips for making it:

Tip 1: Don’t skip the homemade beans. If you were to do a taste test of canned refried beans and compare it to our homemade black bean puree, there would be no contest. The flavor of our homemade beans is what makes this dip so good. The good news is that you can cook them in an Instant Pot for about an hour or on the stove for 1 ½ hours. Either way, they’re pretty hands-off, and you can make them up to four days ahead of time.

Tip 2: Drain your salsa. This is the number one thing you can do to prevent a soggy dip. A watery salsa will make your dip a mess, so be sure to drain it in a fine mesh strainer before adding it as a layer.

Tip 3: Serve it in a clear dish. This dip looks as good as it tastes! Serving it in a glass dish, like a 9×13-inch Pyrex, is a great way to showcase all the colorful layers.
Seriously Good 7 Layer Dip

PREP
15 mins

COOK
1 hr

TOTAL
1 hr 15 mins

Your friends and family will fight over this seven layer dip! The homemade black bean puree truly makes it the best with extra spices and garlic blended in. When choosing your salsa, go with something that’s on the thicker side. I love serving this with homemade tortilla chips, but any sturdy tortilla chip will do!

12 Servings

You Will Need

For the Black Bean Puree

2 cups dry black beans, about 12 ounces (340g)

8 cloves garlic, smashed and peeled

Half an onion, roughly chopped

2 teaspoons ground cumin

1 tablespoon chili powder

1 ½ tablespoons dried oregano

1 ½ teaspoons smoked paprika

2 bay leaves

4 cups low-sodium chicken broth (950ml)

1 teaspoon fine sea salt, plus more as needed

For the Dip

1 batch black bean puree

4 large avocados

Juice of half a lime

1/4 cup fresh cilantro leaves, finely chopped

16 ounces sour cream, 2 cups (450g)

3/4 teaspoon fine sea salt, for the avocado and sour cream (½ tsp for avocado and ¼ tsp for sour cream)

1 teaspoon chili powder

1/4 teaspoon ground cumin

16 ounces thick salsa, 2 cups (450g)

8 ounces queso fresco or cojita cheese, crumbled (226g)

2 green onions, finely sliced

1 (2.25oz) can sliced black olives, drained

Tortilla chips, for serving

Directions

Cook the Black Beans

1Stovetop Method: Add all black bean puree ingredients to a large saucepan or Dutch oven. If the liquid doesn’t cover the beans by about ½ an inch, add a bit of water. Bring to a boil over medium-high heat, then reduce to a low simmer. Cook, partially covered with a lid, for 1 ½ to 2 hours, or until the beans are tender, adding more water if the mixture gets too dry. Test 4 to 5 of the beans by pressing them against the side of the pot with a fork. They should be easy to press. If not, continue to simmer until the beans are tender.

2Instant Pot Method: Add all black bean puree ingredients to a 6-quart Instant Pot. Secure the lid, then pressure cook on high for 45 minutes. Allow the pressure to naturally release. Carefully open the lid. Test 4 to 5 of the beans by pressing them against the side of the pot with a fork. They should be easy to press. If not, use the sauté setting and simmer the beans until tender.

Make the Black Bean Puree

1Blend the beans: Remove the bay leaves, then use an immersion blender to puree the beans until completely smooth. Taste the puree, then adjust with salt as needed. I season generously because it acts as the base of the dip.

Assemble the 7 Layer Dip

1Layer 1: Spread the black bean puree evenly on the bottom of a 9×13-inch serving dish.

2Layer 2: In a medium bowl, mash the avocados with the lime juice, ½ teaspoon of the salt, and the cilantro. Spread this mixture evenly over the bean puree.

3Layer 3: In a separate bowl, stir together the sour cream, 1 teaspoon chili powder, the remaining ¼ teaspoon of salt, and the ground cumin. Carefully spread this mixture over the avocado layer to prevent browning.

4Layer 4: Strain the salsa in a fine mesh strainer to remove excess liquid, then spread it evenly over the sour cream.

5Layer 5: Sprinkle the crumbled cheese evenly over the salsa.

6Layer 6: Scatter the sliced green onions over the cheese.

7Layer 7: Top the dip with the drained black olives.

8Serving: Serve the dip immediately with tortilla chips, or cover and refrigerate until you’re ready to serve.

Adam and Joanne’s Tips

Storing: This dip is best when served the day you make it, as the layers (especially the avocado layer) are the most distinct and the ingredients are at their freshest. However, you can tightly cover it and keep it in the refrigerator for 3 to 4 days. Keep in mind that as it sits, the layers may “bleed” into each other, and some watery liquid may pool at the bottom. When ready to serve, drain off any pooled liquid or dab it with a paper towel.

Make ahead: You can cook and blend the black beans up to 5 days in advance, just keep in mind that this will affect the storage time shared above.

Batch size: The recipe above works really well in a standard 9×13-inch baking dish. If you have a clear, glass baking dish, use it. It’s fun to see each layer through the sides. If you’d like to make a smaller batch, make half of the recipe (using a smaller saucepan to cook the beans if cooking on the stove). Then, use a pie dish or a 9-inch square dish for serving.

Substituting the homemade bean puree: I highly recommend the bean puree above as it is so nicely spiced and seasoned well for this recipe. That said, you can substitute store-bought or homemade refried beans. You will need about 6 cups.

For a vegetarian version: Use vegetable broth for cooking the beans and make sure that your cheese is vegetarian-friendly.

The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
1/12 of the pan
/
Calories
339
/
Total Fat
18.6g
/
Saturated Fat
7.1g
/
Cholesterol
26.4mg
/
Sodium
775.5mg
/
Carbohydrate
31.1g
/
Dietary Fiber
9.6g
/
Total Sugars
4.2g
/
Protein
15.2g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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January 31, 2026
Perfect Steamed Mussels Recipe
This incredible steamed mussels recipe is my favorite way to cook mussels! We cook them in a flavorful broth made with white wine and garlic. It is easy, quick, and delicious.

I love making steamed mussels in white wine at home. I prefer the mussels I’ve made at home to those I’ve ordered at restaurants. As the mussels steam, the broth gets trapped inside the shells.

It’s divine, plus the leftover broth is fantastic for soaking up with a good loaf of bread.

Key Ingredients
- Mussels: I use fresh mussels in this recipe. Buy them from a trusted seafood counter. The nice thing about mussels is their price. Even at a gourmet or pricy store, they cost $7 to $8 a pound. Cleaning and storing tips for mussels are below.
- White wine and broth: Mussels and white wine are a classic combination. Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or unoaked chardonnay. In addition to the white wine, we add a splash of broth. I use chicken broth, but vegetable or seafood stock works, too.
- Shallot and garlic: We want lots of cooked shallot and garlic. As the mussels cook, the shallot and garlic fall into the shells.
- Cream: It is optional, but I always add a splash. It mellows out the broth and makes it more luxurious.
How to Prepare Mussels for Cooking

Remember that mussels are alive when you buy them. When stored properly, live mussels will last 2 to 3 days in the refrigerator (sometimes longer). Do not store live mussels in water. When you get home from the store, remove them from any ice and airtight bags (the mesh bags are okay). Store the mussels in a colander set over a large bowl. Cover the colander with damp dish towels. Check on the mussels daily (or more often, if possible). Do not let the mussels sit in water, and keep the dishtowel damp so they do not dry out.

Look through your mussels. If you find any cracked or chipped shells, discard them. If any mussels are open, give them a quick tap on the counter and watch if they close again. If they do not close, discard them.

I remove the beard. Most mussels have a beard (the fibers that emerge from the shell). It’s not great to eat, so I remove it. To debeard mussels, hold a mussel in one hand using a dry towel. Then, pull the beard out and away from the mussel with your other hand. Sometimes, removing it can be tricky, but with a good wiggle, it will eventually come out.

Clean your mussels before you cook them. Use a firm brush to remove extra sand and the odd barnacle. Then, rinse the cleaned mussels under cold water.

How to Steam Mussels

This steamed mussels recipe is easy and quick to prepare. Start by cooking shallots and garlic in butter, then add white wine and a bit of broth. Stir in the mussels, cover the pot, and let them steam.

You know the mussels are cooked when most of the shells are open. It takes 6 to 10 minutes. If you notice any that have not opened, discard them. To finish, I take the pot off the heat, then stir in a splash of cream and parsley, and squeeze over a little fresh lemon juice. So easy and so delicious.

Make sure that you have some crusty bread to soak up all the wonderful white wine broth.
Perfect Steamed Mussels

PREP
25 mins

COOK
15 mins

TOTAL
40 mins

Shallots, garlic, and white wine make the perfect broth for steamed mussels. Serve the mussels in a big bowl with bread on the side so you can sop up all that delicious broth. The article above has tips on storing live mussels and cleaning them.

Makes 2 Servings

Watch Us Make the Recipe

You Will Need

2 pounds mussels, cleaned

1 tablespoon butter

2 small shallots, thinly sliced

2 garlic cloves, finely chopped

1 cup (236ml) low-sodium chicken stock

1/2 cup (118ml) dry white wine

Splash heavy cream

1/4 cup roughly chopped fresh parsley

Salt and fresh ground black pepper

Lemon wedges, for serving

1 baguette, warmed for serving

Directions

1Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.

2Add the chicken stock, white wine, and mussels, then give them a good toss. Cover the pot with its lid and cook until the mussels have opened 6 to 10 minutes. If any mussels do not open, discard them.

3Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.

4Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.

Adam and Joanne’s Tips

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/2 the recipe
/
Calories
510
/
Protein
48 g
/
Carbohydrate
28 g
/
Dietary Fiber
2 g
/
Total Sugars
6 g
/
Total Fat
17 g
/
Saturated Fat
7 g
/
Cholesterol
133 mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link
January 31, 2026
Herbed Shrimp Salad Recipe on Endive Spears
How to make shrimp salad with a dressing made of sour cream, mayonnaise and lots of fresh herbs. Jump to the Herbed Shrimp Salad Recipe on Endive Spears or read on to see our tips for making.

Let me start by saying the dressing recipe below is one you need in your life. It’s equally delicious as a veggie dip, dressing for salads or used as a dressing for chicken. We pack in lots of fresh herbs like tarragon, mint and parsley. If you’re short on one, not to worry other fresh green herbs like basil or cilantro will work nicely. The key is keeping the dressing creamy with a nice punch of fresh from the herbs and citrus.

YOU MAY ALSO LIKE: Forget poaching and try this easy roasted shrimp cocktail. Instead of poaching, quickly roast shrimp in a hot oven until sweet and tender. Jump to the Easy Roasted Shrimp Cocktail Recipe.

This shrimp salad can be served alone or on just about anything. I love the look and taste of it with endive leaves. The slightly bitter and crunchy endive works nicely with the shrimp.

This is great for parties, but I’m kind of in love with the idea of turning these into dinner and calling them lettuce wraps. If you were to whip out a head of Boston or Bibb lettuce, sliced avocado and a few vegetables like carrot or cucumber this would be excellent as dinner.

YOU MAY ALSO LIKE: Meet your new favorite shrimp taco recipe. There’s chile butter shrimp, mashed avocado and a quick and crunchy slaw. Jump to the Chile Butter Shrimp Tacos Recipe.

Recipe updated, originally posted January 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne

Herbed Shrimp Salad Recipe on Endive Spears

PREP
15 mins

COOK
10 mins

TOTAL
25 mins

Shrimp is excellent, but chicken, lobster and crab will all work nicely. The dressing below is versatile, too. Use it as a vegetable dip or salad dressing. You will need lime for both the shrimp and dressing. The dressing calls for lime zest, it is best to remove the zest before juicing the lime.

Makes 4 to 6 servings

You Will Need

Shrimp

1 pound shrimp, shelled and deveined

2 tablespoons olive oil

1/2 teaspoon sea salt

1/8 teaspoon fresh ground black pepper

2 tablespoons lime juice

Salad

1/2 cup sour cream

2 tablespoons mayonnaise

1 teaspoon lime zest

1 tablespoon lime juice or more to taste

1 tablespoon chopped tarragon leaves

2 teaspoons chopped mint leaves

3 tablespoons chopped parsley

Salt and fresh ground black pepper

3 medium-size endive, leaves pulled apart

Directions

1Heat oven to 400 degrees F. Line a baking sheet with aluminum foil.

2Toss the shrimp with olive oil, salt, and the pepper. Tumble shrimp onto the baking sheet and spread into one layer. Roast the shrimp for 5 to 10 minutes until pink, firm, and cooked through. Immediately toss with lime juice.

3Meanwhile, make the dressing. In a large bowl, stir the sour cream, mayonnaise, lime zest, lime juice, herbs, a pinch of salt and a few grinds of black pepper. Or use a food processor to blend. Taste then adjust with salt, pepper or more lime juice.

4Chop the shrimp into bite-size chunks then add to the bowl with dressing. Toss then serve spooned onto endive leaves.

Adam and Joanne’s Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:

Joanne Gallagher
Previous Post: Pasta with Roasted Tomato Sauce, Mint and Feta
Next Post: Brownie Pie Recipe with Sliced Almonds
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January 31, 2026
Hawaiian Chicken and Veggie Teriyaki Bowl
These Hawaiian chicken and veggie teriyaki bowls are loaded with so many delicious ingredients and fresh flavors. Easily customizable to your liking!

Please meet one of the best things I’ve eaten this year. This is the summer meal of my dreams! I could eat it every day for the rest of forever and still be wishing for more. IT IS SO AMAZING!

Hawaiian Chicken Marinade

I took two of my favorite recipes (this one and this one) and merged them to get the perfect marinade for this flavorful chicken.

Marinade ingredients:
- soy sauce (I always use low-sodium)
- pineapple juice
- brown sugar
- unseasoned rice vinegar
- garlic
- ginger
This marinade packs a punch of incredible flavor! Let the chicken marinate for at least one hour but preferably longer (up to 24 hours).

What Type of Chicken to Use

This recipe works great with boneless, skinless chicken thighs, chicken breasts or chicken tenders.

The cooking time will vary based on the type of chicken used, so keep a close eye on that. Cook until an instant-read thermometer registers 165 degrees F at the thickest part.

I use a pellet grill and preheat to 375 degrees F. for this recipe, but other cooking methods can be used as well:
- air fryer
- oven broiler (line a sheet pan with foil and grease with cooking spray)
- indoor grill pan
Grilled Pineapple and Veggies

The real star of this recipe is the grilled pineapple. 😍 It might be the most delicious stuff on the planet.

Pineapple is incredibly delicious on its own, but when it is grilled, the natural sugars caramelize making it extra sweet, extra juicy, and extra yummy.

Bell peppers and zucchini are also grilled for this recipe, and lest they be forgotten in the shadows of the almighty pineapple, let it be known that they are lovely in their own right.

Cut the pineapple, zucchini and bell peppers in spears or thick strips for easier cooking (especially on the grill!).

The pineapple and veggies are brushed with reserved teriyaki marinade while grilling/cooking for an extra boost of flavor.

How to Assemble Hawaiian Chicken Teriyaki Bowls

To assemble the bowls, first spoon in a bit of hot, cooked rice.

Brown or white rice can be used here – for a delicious variation, try cilantro lime rice or coconut rice.

After the rice, add:
1. grilled teriyaki chicken
2. grilled zucchini and bell peppers
3. pineapple
4. other add-ins like: red onion*, avocados, fresh lime wedges, extra teriyaki sauce, toasted sesame seeds, etc.
If using red onions, they can be cut into rounds and grilled with the other veggies, thinly sliced and served raw or easily pickled (details in the recipe notes!).

An Easily Customizable Meal

Like, how is this meal even legal??

It is gorgeous, yes. But more importantly, it is unbelievably and astoundingly delicious.

The beauty of these Hawaiian chicken and veggie Teriyaki bowls is how easy they are to customize to your taste preferences or what you have on hand.

This recipe could easily be made with extra veggies (mushrooms, asparagus, eggplant, yellow squash) or without the chicken, and the rice could also get nixed for a lower carb meal. The secret is in the flavorful marinade.

Everything about this meal speaks to my soul. I can’t wait for you to make it – and to make it your own!

It is a fantastic meal to serve when you need a build-your-own style meal for a crowd…or just for a family with varied taste preferences/picky eaters.

We do a lot of build-your-own meals for dinner, because it allows everyone to customize their own plate and avoids drama and speculation, like “how many veggies did you hide in this casserole, mom, and will I be able to pick them out?” 👀

I do hope even the pickiest eaters will give the grilled veggies and pineapple a chance, though. Even my hesitant-veggie kids agree that every part of this is delicious when smothered in extra teriyaki sauce. Enjoy!!

One Year Ago: Greek Pasta Salad
Two Years Ago: Blueberry Muffin Bread
Three Years Ago: Soft Peanut Butter Sugar Cookies with Chocolate Frosting {No Rolling or Cutting Out}
Four Years Ago: Zucchini Banana Bread
Five Years Ago: One Pot Creamy Tomato Basil Pasta
Six Years Ago: Falafel Meatballs with Easy Tzatziki Sauce
Seven Years Ago: Grilled Sesame Herb Chicken
Eight Years Ago: Balsamic Beef {or Chicken} Kebabs
Nine Years Ago: Sweet Corn Salad with Radishes, Jalapeno and Lime
Ten Years Ago: Amazing Gluten-Free Chocolate Cake with Whipped Chocolate Frosting
Hawaiian Chicken and Veggie Teriyaki Bowls

Yield: 6 -7 servings

Prep Time: 45 minutes

Cook Time: 15 minutes

Marinating Time: 1 hour

Chicken + Marinade:

1 ½ to 2 pounds boneless, skinless chicken breasts, tenders or thighs

1 cup low-sodium soy sauce

1 cup pineapple juice

½ cup lightly packed light brown sugar

⅓ cup unseasoned rice vinegar

1 tablespoon finely grated ginger (see note)

1 tablespoon finely minced fresh garlic (see note)

Veggies + Rice:

1 small pineapple, peeled and cut into wedges or thick spears

2 to 3 medium zucchini, cut into spears

2 medium bell peppers, any color, cored and cut into thick strips

3 cups hot, cooked rice (see note)

Other: diced avocados, fresh or pickled onions, toasted sesame seeds, fresh lime wedges, extra teriyaki sauce.

Cook ModePrevent your screen from going dark

Place the chicken in a shallow dish. Combine all the marinade ingredients and whisk until the sugar is mostly dissolved. Pour half of the marinade into a container to use later; cover and refrigerate. Pour the remaining marinade over the chicken. Toss to coat evenly. Cover and refrigerate for at least an hour or up to 24 hours.

Preheat an outdoor grill, indoor grill pan, air fryer, or oven broiler to medium or medium-high heat. I use a pellet grill and preheat to 375 degrees F.

Cook the chicken until cooked through, flipping once and brushing with reserved marinade the last 1-2 minutes of cooking (discard the marinade used for the chicken). Exact cooking times will vary based on the thickness/type of chicken used; an instant-read thermometer should read 165 degrees F when inserted at the thickest part of the chicken. Remove the chicken, tent with foil, and let rest for 10 minutes while cooking the veggies.

Add the pineapple, zucchini, and bell peppers to the grill (can also use a grill pan or any of the aforementioned cooking methods in step #2). Brush with reserved marinade. Cook for 2-3 minutes, flip, brush with marinade, and continue cooking until crisp-tender, another 3-5 minutes. Remove to a pan.

If desired, pour the remaining marinade (that was used for brushing the chicken, pineapple and veggies) into a small saucepan and simmer for a couple of minutes until reduced slightly.

To serve, slice the chicken into strips. Chop the pineapple, bell peppers and zucchin into bite-size pieces.

Add a scoop of rice to a serving plate or bowl followed by chicken slices, pineapple, bell peppers, zucchini, and any other add-ins like diced avocados, red onion slices, fresh lime wedges.

Drizzle with remaining teriyaki marinade/sauce and toasted sesame seeds, if desired. Serve immediately.

Ginger + Garlic: if using fresh ginger, it works best to freeze the ginger (no need to peel) and then grate the frozen ginger on the small holes of a box grater or rasp grater (again, no need to peel). The frozen cubes of ginger and/or garlic from Trader Joe’s and other grocery stores work great in the marinade, too. I have not used dried/ground ginger or garlic for this recipe, but it might work – feel free to experiment.
Rice: this recipe is fantastic with cilantro lime rice, coconut rice, or plain, cooked white or brown rice. The rice can easily be left out for a lower carb meal.
Teriyaki Sauce: having a favorite storebought brand of teriyaki sauce on hand can help with the extra drizzle of sauce at the end if all the marinade was used for brushing chicken/pineapple/veggies.
Pickled Onions: peel and thinly slice red onions. Pack them into a pint jar. Combine the following and heat through on the stovetop or in the microwave until sugar and salt are dissolved – 1/2 cup water, 1/2 cup unseasoned rice or apple cider vinegar (or a combo), 1 tablespoon granulated sugar, 2 teaspoons coarse, kosher salt. Pour the hot mixture over the onions. Cover. Refrigerate at least an hour but preferably up to 8 hours before serving. They keep in the fridge for several weeks.

Course: Main Course

Cuisine: American

Method: Grilled

Serving: 1 serving, Calories: 390kcal, Carbohydrates: 60g, Protein: 30g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 909mg, Fiber: 4g, Sugar: 29g
Recipe Source: from Mel’s Kitchen Cafe
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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January 31, 2026