These Grilled Hawaiian Bowls could be my all-time FAVORITE summer meal! The bowl starts with coconut rice, topped with grilled pineapple, zucchini, bell peppers, and onions. Then, we add grilled teriyaki chicken and a drizzle of homemade teriyaki sauce!

Looking for more grilling recipes? Try my Marinated Flank Steak or Chicken Gyros!

Hawaiian Bowls with coconut rice, grilled vegetables, teriyaki chicken and pineapple spears.

This is one of those meals I could eat EVERY NIGHT of the summer! Most of the ingredients are cooked on the grill, and lets face it, nothing tastes better during the summer than food fresh off the grill, and there’s less of a mess to clean up after.

How to make Grilled Hawaiian Chicken Teriyaki Bowls:

  • Make Coconut Rice: Add water, coconut milk, sugar, and salt to a large saucepan and bring to boil. Stir in rice and return to boil. Reduce heat to low, cover, and cook for 20 minutes. Remove from heat and let stand, covered, for 10 minutes before fluffing with fork.
Cooked coconut rice in a pot.
  • Mix Teriyaki Sauce: Combine all sauce ingredients in a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. Sauce should be thick enough to coat the back of a spoon.
  • Marinate and grill chicken by pouring ¼ cup teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes (or longer if using chicken breasts). Heat grill to medium. Grill chicken for a few minutes on each side, or until cooked through. Remove to plate to rest before slicing.
Three process photos for making teriyaki marinade, marinating and grilling chicken.
  • Cook chopped vegetables in grill basket, or cut the vegetables into large pieces so they won’t fall through the grill grates. Drizzle olive oil over the vegetables and pineapple spears. Grill for just a few minutes on each side then remove to plate.
  • Grill pineapple by placing pineapple spears directly on the grill. Grill for about 2 minutes on each side, then remove to plate.
Chicken, pineapple spears, and vegetables grilling on a gas grill.

Make Ahead and Freezing Instructions:

To Make Ahead: This meal can be prepped ahead of time by chopping all of the vegetables, making the teriyaki sauce, and marinating the chicken.

To Freeze: The chicken and teriyaki sauce may be frozen. Freeze chicken in a freezer-safe bag and remove excess air to prevent freezer burn. Freeze teriyaki sauce in an ice cube tray then move to a freezer-safe bag for convenient portion sizes. Freeze chicken and teriyaki sauce for up to 3 months. Let thaw in refrigerator before using.

Recipe Variations:

  • Brown Rice: Add an extra ¼ cup of water, simmer for 45-50 minutes or until liquid evaporates. Remove from heat and leave covered for 10 minutes, and then fluff with a fork. You could also substitute another grain, or quinoa if you’re gluten free.
  • Extra Veggies: Mushrooms, asparagus, broccolini, tomato.

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Recipe

Hawaiian Bowls with coconut rice, grilled vegetables, teriyaki chicken and pineapple spears.
Prep 20 mins
Cook 40 mins
Total 1 hr
Add to Meal Plan

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:

  • 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
 

  • Make the coconut rice.
  • 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 ¼ 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).
  • Preheat a grill or grill pan. 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 vegetables into large pieces that will not fall through the grill grates.
  • 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 a few minutes on each side, or until cooked through. Remove to a plate to rest before slicing.
  • To Assemble: Add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken.  Drizzle teriyaki sauce on top.

Notes

Make Ahead Instructions: This meal can be prepped ahead of time by chopping all of the vegetables, making the teriyaki sauce, and marinating the chicken.
Freezing Instructions: The chicken and teriyaki sauce may be frozen. Freeze chicken in a freezer-safe bag and remove excess air to prevent freezer burn. Freeze teriyaki sauce in an ice cube tray then move to a freezer-safe bag for convenient portion sizes. Freeze chicken and teriyaki sauce for up to 3 months. Let thaw in refrigerator before using.
Brown Rice: Add an extra ¼ cup of water, simmer for 45-50 minutes or until liquid evaporates. Remove from heat and leave covered for 10 minutes, and then fluff with a fork. You could also substitute another grain, or quinoa if you’re gluten free.

Nutrition

Calories: 220kcalCarbohydrates: 34gProtein: 14gFat: 4gSaturated Fat: 1gCholesterol: 32mgSodium: 780mgPotassium: 603mgFiber: 3gSugar: 27gVitamin A: 1456IUVitamin C: 101mgCalcium: 44mgIron: 1mg

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Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe June 2018. Updated June 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. My family went crazy over these bowls. I doubled the recipe and still had no leftovers. The sauce is the secret…amazing! I used regular rice because I have a few people that do not like anything coconut and it was great.

  2. 5 stars
    This is probably the best “bowl” recipe we have every enjoyed! I almost skipped the coconut rice for regular but am SO glad I did not. Even without the toasted coconut topping this rice was a fabulous upgrade to plain rice. The combination of flavors in the grilled pineapple and veggies (I just grilled them altogether in a basket) was great with the teriyaki chicken. This is a keeper!

  3. 5 stars
    I’ve made these twice and they were awesome! Makes me wish I had a grill but it worked just fine on my George Foreman.

  4. 5 stars
    Just wow. I cannot get over how delicious this meal was! I am loving the new plans and have enjoyed every recipe of yours that I have tried, but this is my favorite!

  5. Sauce was too intense when doubled ( wanted extra sauce for the bowls) and lacked umami to balance the sour and sweet. Added water and a tsp of fish sauce and it’s perfect!

  6. 5 stars
    Made this for the first time last summer. It was a big hit and we have had it at least once a month ever since. Grilled mangoes are nice to add too.

  7. 5 stars
    ABSOLUTELY LOVED this dish. It was delicious, light and a smash with my husband and 8 year old daughter. I even made a bean rendition for myself. My only regret was not having coconut milk to make the coconut rice 🥺 no worries! I will definitely be using this recipe again. Thanks for sharing!

  8. 5 stars
    Better than restaurant quality! It was pouring rain when I made it so I opted to bake instead of grill. It was amazing anyway! I just cooked the chicken to 165 degrees and followed all the other directions. The coconut rice was also great and we loved the veggies (which I baked at 450 until lightly brown around the edges. WE WILL DEFINITELY MAKE THIS ONE AGAIN!

  9. Definitely use low sodium soy sauce. I was out and used regular soy sauce and it was way too salty. My husband added sriracha to his before serving and LOVED it. We both would add jalapeno coins while grilling the veggies since we love them. But this was a winner and we will be making this again. Also it was snowing the day we made this so I grilled all of this in a large pan on the stove. It still came out great but BBQ would have been even better.

  10. 5 stars
    I made this recipe for the first time YEARS ago. And it has been a favourite ever since. My husband and kids all get excited when I say I’m going to make this, and it usually turns into some sort of special movie night because the meal is just that amazing and special. Seriously can’t get enough of it. I always make a ton so we have leftovers!

  11. 4 stars
    Overall, I liked it! Lots of good foods and flavors. It was just too sweet/sugary for me. I even cut the sugar from the coconut rice. I might play with the sauce a bit.

  12. 5 stars
    This recipe is amazing! We always make it when we have guests coming because it is a crowd pleaser. I could eat that coconut rice all day!

  13. 5 stars
    This was truly as good as everyone says. Amazing! My whole family of 7 loved it, even my picky eater. Make it tonight!

  14. 5 stars
    I have made this several times for my family and guests! Everyone just loves it that I make it for.

    1. That’s an estimate per serving! It’s important to note that that estimate includes the teriyaki dressing which you probably won’t use entirely.

  15. Am I somehow missing something. The ingredient list for the coconut rice is not listed; thus I do not know the amounts of each ingredient….

    1. Hey! You have to click on the ingredients list where it says Coconut Rice. It’s a link that takes you to the recipe for the rice!

  16. 5 stars
    My whole family loved this dinner. My mother in law is visiting next week and we’re going to make it again for her to try.

  17. 5 stars
    I just used plain white rice and subbed olive oil for the sesame oil. I cooked everything in a skillet since we don’t have a grill. SO SO delicious. My fiancé is already asking when we will have it again.

  18. 5 stars
    This is divine! Even made with sautéed toppings (we don’t own a grill), it was a total winner. I could eat that rice and that teriyaki sauce for every meal! I’m actually saving the sauce recipe separately because it’s the best teriyaki balance of sweet/tangy I’ve ever had.

    1. 5 stars
      Starting the whole make a weekly supper menu , generally I just wing it try to figure out what to make when it’s time to be cooking it lol. Anyway this is how I come across your blog. Made this recipe tonight it was absolutely delicious! This will be a new favorite in our house. Can’t wait to try out more recipes. Thank you for sharing

  19. 5 stars
    Can’t wait to try this! Can I cook the coconut rice in the instant pot for the typical 3 minutes?

    1. I haven’t tested it to say for sure, but I don’t see why not! I would spray the bottom of the pot with non-stick spray at the beginning. I’d love to hear if you try it!

    1. Sure, but you will want a little more liquid (about 1/4 cup) and cook for 45 minutes. Allow to rest for 15 minutes before removing the lid!

  20. 5 stars
    These chicken bowls are amazing! Delicious and every bit as good as any I’ve had a restaurant! Whenever I want to try a new recipe I come to your website and I’m never disappointed!

  21. 5 stars
    I have very few recipes in my “Tried, True and Good” Section. This was the first and is still the most often made. Whenever I am missing Hawaii, I make this for my soul and my kids love it too!

  22. 5 stars
    Hey LAUREN ALLEN thanks for recipe but will you please tell me should i use oil instead of water for making coconut?

  23. 5 stars
    Tried this last night, and it was AMAZING!! Only changes are I would make more chicken because the pack of tenders we used went fast. The rice was excellent, and I’m no fan of coconut, so that says something. Also not a big fan of zucchini, but grilled and with the teriyaki drizzled on the final plate, it was delicious. I’m ready to make this a weekly dish, and can’t wait to share it with others. This is the 4th recipe of yours I’ve tried, and so far, every one of them has been great. Keep up the good work!

    1. Thank you Jon–I’m very happy to hear you have been enjoying some of my recipes! Thanks for your comment.

  24. The hubby and I love this recipe! Lots of flavor and you can substitute any veggie you want. The teriyaki sauce is delicious! I’ve used it for other recipes. Thank you for the recipe!

  25. 5 stars
    SOOOO yummy! Just made this for my parents who were in town, and we couldn’t get enough! So flaverful and healthy! Great summer meal 🙂

    1. Oh, that makes me SOOO happy that you tried it and even happier that the Bell/Gardner clan liked it. Thanks so much Brittney. Hope you are doing well <3

  26. 5 stars
    I feel terrible for not having commented on here, because I’ve been making this for years and shared with lots of people- one of my favorite meals for sure!! So flavorful, healthy, and everyone loves it. Thank you!!

    1. I’m so happy to hear you’ve enjoyed this recipe for so long! Thanks so much for your nice comment and for following TBFS <3

  27. 5 stars
    I made this tonight for my mom, my boyfriend and I. I for one am not usually the one cooking solely because I only do sides and desserts. But this.. this was so good. It was fairly easy and I learned how to toast coconut! Everyone loved it and its probably going to be incorporated into our little rotation ? Thank you!

    1. Just to add — I didnt make the teriyaki sauce, but we did add snap peas into the mix and just used our Kikkoman teriyaki. ☺️

  28. Yum! I cannot wait to try this recipe out, thanks for the share. Love checking out your blog, keep up the posts!

  29. 4 stars
    Made this tonight – very flavorful and healthy! Left out the brown sugar and added a little more honey. Also subbed the cornstarch for flour.

    Super easy to make – I used mt George Foreman grill on this one!

    Thanks for a new family favorite!

  30. That is just life on a plate. It looks so good, and the colors are just appetizing. Oh my! The pineapple..

  31. What happened to the recipe ingredients and directions? We LOVE this dish! I am planning on making it tomorrow, but I the ingredients and directions have disappeared!

    1. Hi Sara, I’m so sorry, my site had a some technical problems this morning for a short window of time. It should be fixed now! Let me know if you need anything else! Hope you enjoy the bowls!

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

  33. 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!!!

  34. 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.

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

  36. 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!

    1. Isn’t the teriyaki sauce so easy and yummy?! I’m really happy your family liked it–thanks for coming back to comment!

  37. 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.

  38. 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!

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

  40. Made this tonight. Really, really good. Thank you so much for the idea. I also added sugar snap peas and lightly sauteed carrots. Highly recommend.

  41. 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.

  42. This looks SO good! Definitely pinning this to try soon- looks perfect for summer!

  43. THIS LOOKS AMAZING! I love Teriyaki bowls and these photographs are mouth watering. Pinning for later!

  44. This looks beyond delicious!! And I love that you gave us a great recipe for teriyaki sauce. I plan to make this very, very soon !! ; o )

  45. This bowl sounds amazing!! I LOVE teriyaki, so I have a feeling I would really enjoy this. You can never go wrong with pineapple too!

  46. Wow, this looks amazing. So colorful! It immediately reminded me of healthy summer food 🙂