Grilled Hawaiian Chicken Teriyaki Bowls

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

Full Reading: https://tastesbetterfromscratch.com/grilled-hawaiian-chicken-teriyaki-bowls/