Grilled Hawaiian Chicken Teriyaki Bowls

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Grilled Hawaiian Teriyaki Chicken Bowls on TastesBetterFromScratch.com

This is one of those meals I could eat ever single night. Especially because so many of the ingredients are cooked on the grill, and lets face it, nothing tastes better during the summer than food fresh off the grill! Whether it’s kebabs, steak, fruit, or even these amazing grilled doughnuts, that smokey/charred grill flavor just can’t be beat! 

Grilled Hawaiian Teriyaki Chicken Bowls on TastesBetterFromScratch.com

Grilled Hawaiian Teriyaki Chicken Bowls on TastesBetterFromScratch.com

Grilled Hawaiian Teriyaki Chicken Bowls on TastesBetterFromScratch.com

To make these Grilled Hawaiian Chicken Teriyaki Bowls I simply combined a few of my favorite things: homemade coconut rice, homemade teriyaki sauce, veggies, and grilled pineapple. Put each of those tasty items together and you’ve created pure magic! A little bit of sweet, a little bit of tangy and spicy and smokey,  and a little bit creamy. Bet you didn’t think you could find a dish with all of those flavors! But this ones got it going on! 

Grilled Hawaiian Chicken Teriyaki Bowls
Serves 4
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Ingredients
  1. 4 or 5 boneless, skinless chicken tenders (or about 2 chicken breasts)
  2. 1 zucchini, sliced
  3. 4 mini sweet bell peppers, any color, chopped
  4. 1/2 of a pineapple, peeled and cut into spears
  5. 1 small red onion, sliced thin
  6. 1/2 cup toasted sweetened coconut flakes, optional
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 tsp packed light brown sugar
  4. 1 tsp salt
  5. 2 cups white or jasmine rice
For the Teriyaki Sauce
  1. ½ cup soy sauce
  2. 2 Tbsp rice vinegar
  3. 1 Tbsp sesame oil
  4. ¼ cup + 1 Tbsp brown sugar
  5. 1 Tbsp honey
  6. ¾ tsp ground ginger
  7. 1 clove garlic, minced
  8. 2 tsp cornstarch+ 2 tsp water, mixed together
  9. 1/4 tsp crushed red pepper
Instructions
  1. Make the coconut rice by adding the water, coconut milk, sugar, and salt to a large
  2. 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 10 minutes, before fluffing with a fork.
  3. Meanwhile, 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.
  4. Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes (or longer if using chicken breasts).
  5. Prepare your grill and heat it to medium.
  6. If you have a vegetable grill basket to grill the vegetables in, then chop them and grill them in the basket. If not, cut the zucchini and onion into large chunks and leave the mini bell peppers whole. Drizzle some olive oil over the vegetables and over the pineapple spears. Grill the vegetables for just a few minutes on each side and then remove to a plate. Grill the pineapple next by placing the pineapple spears directly on the grill. Grill for about 2 minutes on each side, and remove to a plate. Lastly, place the chicken on the grill. Cook for about 2 minutes on each side, or until cooked through. Remove to a plate to rest before slicing.
  7. To serve, add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken. Drizzle a little of the remaining teriyaki sauce on top. Sprinkle with toasted coconut, if desired.
Tastes Better From Scratch http://tastesbetterfromscratch.com/

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Grilled Hawaiian Chicken Teriyaki Bowls with coconut rice and grilled pineapple on TastesBetterFromScratch.com

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Comments

  1. M@ says

    During cooking the coconut cream floated to the top and I was left with a thin layer of paste on the rice. While stirring this layer back into the rice I was sure something had gone wrong, but it turned out quite tasty!

    Also, recipe says “Drizzle a little of the remaining teriyaki sauce on top.” That’s drizzle, not drench. The sauce is pretty strong stuff, and it’s easy to over-apply at which point the dish was too salty. Next time I’m going to apply the sauce more sparingly, and I might use lite (i.e. less salt) soy sauce too.

    Awesome recipe, will repeat.

  2. Taryn says

    I cooked this for my family tonight, and it was a HUGE success! Everyone loved it and it was sooooooooo easy! Thank you!

  3. Taryn says

    I cooked this for my family tonight, and it was a HUGE success! Everyone loved it and it was sooooooooo easy! Thank you! We put a little brown sugar on the already sweet pineapple while it was on the grill – YUM!

  4. Lisa says

    Thx so much for this recipe. I made it tonight and it was so delicious! My 6 year old said “this chicken gets an A+!” It was a wonderful fresh and light dish!! Worth the time to make it.

  5. says

    I made this for dinner tonight for my family, and they absolutely LOVED it! All three of my kids have asked me to make it again! 😆
    Thank you!

  6. Kristin says

    This dish was delicious! I ran out of brown sugar while cooking the rice but was able to substitute honey instead.

  7. says

    I really like the look of this. Grilled pineapple is just the best – I can see how it goes really well with the chicken in Teriyaki sauce.

  8. Kaite says

    Whole family loved it!!! We’re low-sugar family so replaced brown sugar with honey and maple syrup and it was fine. The rice was excellent and chicken moist and delicious in that sauce. A new favorite!!!

  9. Barb says

    Made this recipe last night, very delicious!!! Thank you for the recipe. Definitely will make it again.

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