These Grilled Hawaiian Chicken Teriyaki Bowls could be my all-time FAVORITE summer meal! The bowls start with a layer of coconut rice, topped with grilled pineapple, zucchini, bell peppers, and onions. Then, we add grilled teriyaki chicken and an extra drizzle of homemade teriyaki sauce over the top of everything. This amazing rice bowl is sure to be your new favorite dinner!
For the Coconut Rice:
For the Teriyaki Sauce:
Ingredients:
- 6 chicken tenders (or 3 chicken breasts)
- 2 zucchinis , sliced
- 2 bell peppers , any color, chopped
- 1/2 pineapple , peeled and cut into spears
- 1 red onion , sliced thin
For the Coconut Rice:
- 2 cups water
- 1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz can)
- 2 teaspoons light brown sugar , packed
- 1 teaspoon salt
- 2 cups long grain white rice , or jasmine rice
For the 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:
- Add the water, coconut milk, sugar, and salt to a large saucepan.
- Bring to a boil, then stir in rice. Return to a boil.
- Reduce heat to low, cover and cook for 20 minutes.
- Get full recipe==>>tastesbetterfromscratch.com
