Name: Grilled Hawaiian Chicken Teriyaki Bowls Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 6 chicken tenders (or 3 chicken breasts); 1/2 cup low-sodium soy sauce; 2 Tablespoons rice vinegar; 1 Tablespoon sesame oil; 1/4 cup + 1 Tablespoon light brown sugar; 1 Tablespoon honey; 3/4 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; 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

Jump to Recipe

If you’re searching for the ultimate summer meal that’s bursting with color, smoky-sweet flavor, and a true sense of tropical paradise, Grilled Hawaiian Chicken Teriyaki Bowls will win your heart (and taste buds) from the very first bite. Imagine juicy grilled chicken, flame-kissed vegetables, those irresistible caramelized pineapple spears, and a luscious homemade teriyaki glaze—all nestled atop a bed of fragrant coconut rice. This dish takes everything you love about grilling season and delivers it to your bowl, making dinner feel like a festive getaway any day of the week.

Grilled Hawaiian Chicken Teriyaki Bowls Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the lineup of ingredients for Grilled Hawaiian Chicken Teriyaki Bowls—each one is simple, but together they create magic! Every component brings something essential to the party, from vibrant color to bold flavor, delightful crunch, or sweet tropical notes. Here’s how each star ingredient transforms your bowls:

Chicken tenders (or chicken breasts): The protein centerpiece, perfect for absorbing that sweet-savory teriyaki marinade and grilling up beautifully juicy.
Zucchini: Grills up tender with a gentle char, adding both color and subtle earthiness.
Bell peppers (any color): These sweet and crisp veggies caramelize perfectly on the grill, giving every bite a vibrant burst.
Pineapple: The secret island ingredient—grilling intensifies its juiciness and caramelizes its natural sugars.
Red onion: Adds a savory pop with just a touch of sweetness after grilling, balancing out the dish.
Coconut rice: Rich, fragrant, and a little bit creamy, this makes the ultimate base for everything else.
Low-sodium soy sauce: The savory backbone of your teriyaki glaze, without making things too salty.
Rice vinegar: Brings a subtle tang that balances the sweetness in the sauce.
Sesame oil: Adds that signature toasty depth to your teriyaki, essential for authentic flavor.
Light brown sugar: Creates a deep caramel flavor in your sauce, perfectly complementing pineapple and chicken.
Honey: Boosts the sweetness naturally and helps your glaze get glossy.
Ground ginger: For that signature warm zing that keeps every spoonful interesting.
Garlic (minced): Infuses the sauce with a savory punch and aroma.
Cornstarch mixed with water (slurry): Thickens the teriyaki to that perfect, clingy consistency.
Crushed red pepper flakes: Just a sprinkle wakes up the whole dish with a gentle heat.

How to Make Grilled Hawaiian Chicken Teriyaki Bowls

Step 1: Make the Coconut Rice

Before anything hits the grill, whip up a batch of coconut rice. The coconut milk soaks into the rice, making every spoonful creamy and aromatic. This isn’t just your standard rice base—it’s the flavor foundation that makes these bowls extra satisfying and a little bit indulgent. Set it aside to stay warm while you grill everything else.

Step 2: Whisk Together the Teriyaki Sauce

In a small saucepan over medium heat, combine soy sauce, rice vinegar, sesame oil, brown sugar, honey, ginger, garlic, and red pepper flakes. Stir constantly, then pour in your cornstarch slurry and let the sauce bubble for a minute. You’re looking for a rich, shiny sauce that thickly coats the back of a spoon. Take a moment to taste—it should be sweet, a little tangy, and deeply savory.

Step 3: Marinate the Chicken

While the sauce is still warm, pour 1/4 cup over your chicken tenders or breasts. Let them marinate for at least 15 minutes; if you have more time, marinate longer for extra tenderness and flavor. Trust me—these Grilled Hawaiian Chicken Teriyaki Bowls are all about soaking up that homemade flavor.

Step 4: Prep the Grill and Veggies

Fire up your grill or grill pan to medium-high. If you’ve got a veggie basket, use it! Otherwise, chop your zucchini, bell peppers, and onion into larger pieces so they’re easy to turn and won’t slip through the grates. Drizzle all the veggies and pineapple spears with olive oil for a perfect golden char.

Step 5: Grill the Vegetables

Toss your oiled veggies onto the grill, flipping them after a few minutes for a gorgeous kiss of char. You’ll know they’re ready when they’re just tender and the colors have brightened.

Step 6: Caramelize the Pineapple

Place pineapple spears directly on the grill. Watch for those signature grill marks—grill 2 minutes per side, just enough to make them extra juicy and sticky sweet. It’s the tropical element that ties all your bowl flavors together.

Step 7: Grill the Chicken

Last up, the marinated chicken goes on. Sear each side for a few minutes until fully cooked and lightly charred, then let it rest a bit before you slice into juicy strips. Soak up the aroma—it’s irresistible!

Step 8: Assemble Grilled Hawaiian Chicken Teriyaki Bowls

Time for the main event! Spoon coconut rice into big serving bowls, then arrange grilled veggies, pineapple, and chicken over the top. Drizzle generously with the rest of that glossy teriyaki sauce. Each bowl should look like a rainbow—beautiful, fresh, and ready to eat.

How to Serve Grilled Hawaiian Chicken Teriyaki Bowls

Garnishes

For that perfect finishing touch, sprinkle chopped green onions and sesame seeds over each bowl. A bit of fresh cilantro can add another layer of brightness, and for those who love extra heat, a few extra red pepper flakes or a drizzle of sriracha works wonders!

Side Dishes

Keep things light and fresh by serving these bowls alongside a simple Asian cabbage salad, some crispy wonton chips, or even a plate of edamame. If you want to make it a full feast, a chilled cucumber salad pairs wonderfully with the warm, savory sweetness of the bowls.

Creative Ways to Present

Get playful with presentation! Serve the Grilled Hawaiian Chicken Teriyaki Bowls family-style in a large platter, letting everyone build their own. Or, use pineapple halves as edible bowls for each guest—it’s show-stopping and extra tropical. You can even skewer the chicken, veggies, and pineapple for a kabob-style twist, then lay them over the rice.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (lucky you!), simply store each component—chicken, veggies, pineapple, rice, and teriyaki sauce—in separate airtight containers in the refrigerator. Everything will stay fresh and delicious for up to 3 days, and you can build fresh bowls anytime cravings hit.

Freezing

While the rice, chicken, and teriyaki sauce freeze beautifully (up to 2 months), grilled veggies and pineapple can lose some texture when thawed. For the best results, freeze the protein and sauce, then quickly re-grill new veggies and pineapple when you’re ready to enjoy.

Reheating

To reheat, simply microwave the rice and chicken until hot, or warm them gently in a skillet. Heat the teriyaki sauce separately so you can drizzle it over everything fresh. If you have access to a grill or grill pan, give your veggies and pineapple a quick flash to recapture their roasted goodness.

FAQs

Can I use chicken thighs instead of tenders or breasts?

Absolutely! Chicken thighs are fantastic if you prefer a juicier, richer taste. Just adjust the cooking time as they may take a bit longer to grill through compared to tenders.

What other veggies work well in these bowls?

Don’t be afraid to mix it up! Broccoli, snap peas, carrots, or even baby corn are all great candidates for grilling and work beautifully with the teriyaki flavors.

Can I make Grilled Hawaiian Chicken Teriyaki Bowls indoors?

Definitely! If you don’t have access to an outdoor grill, a grill pan on your stovetop or even a broiler in your oven does the trick. They’ll still look and taste incredible.

Can the teriyaki sauce be made in advance?

Yes, making the sauce ahead is a great time-saver. It keeps well in the fridge for up to a week, and you can reheat to loosen it up before serving.

Is there a gluten-free option?

Simply substitute the soy sauce with a gluten-free alternative like tamari or coconut aminos, and you’re all set for a gluten-free feast!

Final Thoughts

If you’re dreaming of a dinner that delivers big flavor, vibrant color, and a dose of island sunshine, give these Grilled Hawaiian Chicken Teriyaki Bowls a try. They’re impossibly fun to assemble, endlessly customizable, and guaranteed to wow anyone lucky enough to sit at your table. Fire up your grill and let the tropical vibes begin!

Grilled Hawaiian Chicken Teriyaki Bowls Recipe

★★★★★

5.3 from 10 reviews

Author: Mariam
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Enjoy a taste of the tropics with these delicious Grilled Hawaiian Chicken Teriyaki Bowls. Tender grilled chicken, flavorful teriyaki sauce, and a mix of grilled vegetables over aromatic coconut rice make for a satisfying meal that brings the flavors of Hawaii to your table.

Instructions

Make the coconut rice. Prepare according to package instructions.
Make the teriyaki sauce. Combine all sauce ingredients in a small saucepan over medium heat. Bring to a boil, stirring constantly, and simmer until thickened.
Marinate the chicken. Pour 1/4 cup of the teriyaki sauce over the chicken and marinate for at least 15 minutes.
Grill the vegetables. Drizzle olive oil over vegetables and pineapple, then grill until tender.
Grill the pineapple. Grill pineapple spears for 2 minutes on each side.
Grill the chicken. Cook chicken until done, then let it rest before slicing.
Assemble the bowls. Serve coconut rice topped with grilled veggies, pineapple, and sliced chicken. Drizzle with teriyaki sauce.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Grilling
Cuisine: Hawaiian