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!

Grilled Hawaiian Chicken Teriyaki Bowls

Ingredients
  1. 6 chicken tenders (or 3 chicken breasts)
  2. 2 zucchinis , sliced
  3. 2 bell peppers , any color, chopped
  4. 1/2 pineapple , peeled and cut into spears
  5. 1 red onion , sliced thin

For the Coconut Rice:
  1. 2 cups water
  2. 1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz can)
  3. 2 teaspoons light brown sugar , packed
  4. 1 teaspoon salt
  5. 2 cups long grain white rice , or jasmine rice

For the Teriyaki Sauce:
  1. ½ cup low-sodium soy sauce
  2. 2 Tablespoons rice vinegar
  3. 1 Tablespoon sesame oil
  4. 1/4 cup + 1 Tablespoon light brown sugar
  5. 1 Tablespoon honey
  6. ¾ teaspoon ground ginger
  7. 1 clove garlic , minced
  8. 2 teaspoons cornstarch+ 2 tsp water , mixed together to make a cornstarch slurry
  9. 1/4 teaspoon crushed red pepper flakes
  10. 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