Grilled Hawaiian Chicken Teriyaki Bowls
Thursday, March 28, 2019
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Grilled Hawaiian Chicken Teriyaki Bowls with coconut rice, zucchini squash, bell peppers, onions, and pineapple topped with a delicious teriyaki sauce!
Ingredients
- 6 chicken tenders (or 3 chicken breasts)
- 2 zucchinis , sliced
- 2 bell peppers , any color, chopped
- 1/2 pineapple , peeled and cut into spears
- 1 red onion , sliced thin
For the Coconut Rice:
- 2 cups water
- 1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz can)
- 2 teaspoons light brown sugar , packed
- 1 teaspoon salt
- 2 cups long grain white rice , or jasmine rice
For the Teriyaki Sauce:
- ½ cup low-sodium soy sauce
- 2 Tablespoons rice vinegar
- 1 Tablespoon sesame oil
- 1/4 cup + 1 Tablespoon light brown sugar
- 1 Tablespoon honey
- ¾ teaspoon ground ginger
- 1 clove garlic , minced
- 2 teaspoons cornstarch+ 2 tsp water , mixed together to make a cornstarch slurry
- 1/4 teaspoon crushed red pepper flakes
- Instructions
For the Coconut Rice:
- Add the water, coconut milk, sugar, and salt to a large saucepan.
- Bring to a boil, then stir in rice. Return to a boil.
- Reduce heat to low, cover and cook for 20 minutes.
- Remove from heat and let stand, covered, 10 minutes, before fluffing with a fork.
For the Teriyaki Sauce:
- Make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat.
- Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon.
- Pour 1/4 cup of the teriyaki sauce over the