Grilled Hawaiian Teriyaki Bowls

Chicken, zucchini, sweet bell peppers, onion, and pineapple are all grilled and then served in a bed of coconut jasmine rice and topped with homemade teriyaki sauce

I love fresh pineapple in savory dishes and was totally in love with the idea of teriyaki chicken and zucchini with it. I was overall looking forward to these grilled Hawaiian teriyaki bowls. The only thing I was not sure about was the coconut rice. I quickly discovered how incredible it was and honestly I could eat it by itself. I am making a few recipes in July that need rice and I'm definitely making this coconut jasmine rice. The homemade teriyaki was fabulous too.

(Print)
What you need:
For the coconut rice:

• 2 cups water
• 1 1/2 cups unsweetened coconut milk
• 2 tsp. light brown sugar
• 1 tsp. salt
• 2 cups jasmine rice

For the teriyaki sauce:

• 1/2 cup soy sauce
• 2 Tbsp. rice vinegar
• 1 Tbsp. vegetable oil 
• 1/4 cup + 1 Tbsp. brown sugar
• 1 Tbsp. honey
• 3/4 tsp. ground ginger
• 1 clove minced garlic
• 2 tsp. cornstarch mixed with 2 tsp. water
• 1/4 tsp. crushed red pepper flakes

For the bowls:

• 2 boneless skinless chicken breasts
• 1 zucchini, cut in spears
• 4 mini bell peppers, any color
• 1/2 fresh pineapple, peeled and cut into spears
• 1 small red onion, sliced in chunks

Directions:

1. For the coconut rice: bring water, coconut milk, sugar, and salt to a boil in a large saucepan.
2. Add rice and bring to a boil again. Then reduce heat to low, cover, and cook for 20 minutes.
3. Then remove from heat and let stand for 10 minutes. Fluff with a fork.
4. For the teriyaki sauce: mix all ingredients together in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute or until thick enough to coat the back of a spoon.
5. Remove 1/4 cup teriyaki sauce to a plastic zipper bag or bowl and marinate chicken for 15 minutes.
6. Preheat grill. Drizzle vegetables and pineapple with olive oil.
7. Grill vegetables for a few minutes on each side. Set aside. Then grill the pineapple for 2 minutes on each side and then set aside.
8. Grill chicken until cooked through. Let rest before slicing.
9. Slice chicken, pineapple, and vegetables.
10. Serve coconut rice topped with grilled vegetables, pineapple, and chicken. Drizzle with teriyaki sauce.

Recipe from Tastes Better From Scratch

I have a chicken and pineapple recipe for Taco Tuesday too: Chili Lime Chicken Tacos. I'm interested in this Grilled Hawaiian Chicken Sandwich recipe from Chef Savvy.

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