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Grilled Hawaiian Chicken Teriyaki Bowls

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A vibrant and flavorful tropical dish featuring marinated grilled chicken, colorful vegetables, and coconut rice, all drizzled with a rich teriyaki sauce.

Ingredients

Scale
  • 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
  • 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 teaspoons water (mixed together to make a cornstarch slurry)
  • 1/4 teaspoon crushed red pepper flakes

Instructions

  1. Prepare the coconut rice according to your preferred method.
  2. In a small saucepan over medium heat, combine all the teriyaki sauce ingredients and bring to a boil while stirring constantly until thickened.
  3. Set aside 1/4 cup of the teriyaki sauce and marinate the chicken with the remaining sauce for at least 15 minutes.
  4. Preheat your grill or grill pan and grill the vegetables and pineapple, then remove them.
  5. Grill the marinated chicken until fully cooked.
  6. To assemble, add coconut rice to bowls and top with grilled chicken, vegetables, pineapple, and drizzle with reserved teriyaki sauce.

Notes

For enhanced flavor, marinate the chicken longer and grill vegetables in batches while basting with teriyaki sauce for extra depth.

Nutrition

Find it online: https://sousviderecipe.com/grilled-hawaiian-chicken-teriyaki-bowls/