Description

Grilled Hawaiian Chicken Teriyaki Bowls are the ultimate summer meal featuring coconut rice topped with grilled pineapple, zucchini, bell peppers, onions, and juicy teriyaki chicken drizzled with homemade sauce.

Ingredients

6 chicken tenders (or 3 chicken breasts)
2 zucchini, sliced
2 bell peppers, any color, chopped
1/2 pineapple, peeled and cut into spears
1 red onion, sliced thin
1 batch coconut rice
Teriyaki Sauce:
1/2 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1/4 cup + 1 tablespoon light brown sugar
1 tablespoon honey
3/4 teaspoon ground ginger
1 clove garlic, minced
2 teaspoons cornstarch mixed with 2 teaspoons water (slurry)
1/4 teaspoon crushed red pepper flakes

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Instructions

1. Prepare the coconut rice according to recipe instructions.

2. Make the teriyaki sauce by adding all sauce ingredients (except cornstarch slurry) to a small saucepan over medium heat. Bring to a boil, stirring constantly. Stir in the cornstarch slurry and boil for about 1 minute, until thick enough to coat the back of a spoon.

3. Pour 1/4 cup of the teriyaki sauce over the raw chicken and marinate for at least 15 minutes.

4. Preheat a grill or grill pan. If using a vegetable grill basket, place chopped vegetables inside. Otherwise, cut vegetables into large pieces to prevent falling through grates.

5. Drizzle olive oil over vegetables and pineapple spears. Grill vegetables for a few minutes on each side until tender-crisp. Remove to a plate.

6. Grill pineapple spears directly on the grill for about 2 minutes per side. Remove to a plate.

7. Grill the chicken for several minutes on each side, until cooked through. Remove and let rest before slicing.

8. To assemble, add coconut rice to serving bowls. Top with grilled vegetables, pineapple, and sliced chicken. Drizzle additional teriyaki sauce over the top and serve.

Notes

Make Ahead: Chop vegetables, prepare sauce, and marinate chicken in advance for easy assembly.

Freezing: Freeze chicken and teriyaki sauce separately for up to 3 months. Thaw in the refrigerator before using.

Brown Rice Option: Add an extra 1/4 cup water and simmer 45–50 minutes until liquid is absorbed. Let rest 10 minutes before fluffing.

Gluten-Free: Use gluten-free soy sauce and serve with quinoa or a gluten-free grain if desired.