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.
Ingredients
Scale
For the Chicken:
- 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
For the Bowls:
- 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
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
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 18g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 80mg
Keywords: Grilled Hawaiian Chicken, Teriyaki Bowls, Coconut Rice, Grilled Vegetables, Pineapple, Tropical Flavors
