Grilled Hawaiian Chicken Teriyaki Bowls

why make this recipe

This bowl gives you sweet and savory flavors with grilled fruits and veggies. It cooks fast and fills you up. The meal works for weeknights, cookouts, or meal prep.

introduction

Grilled Hawaiian Chicken Teriyaki Bowls mix juicy chicken, charred pineapple, and vegetables over creamy coconut rice. If you like grilled chicken, try this grilled chicken wrap recipe for another quick meal. The flavors are simple and family-friendly.

how to make Grilled Hawaiian Chicken Teriyaki Bowls

1. Make the coconut rice first so it stays warm while you grill.
2. Make the teriyaki sauce: put soy sauce, rice vinegar, sesame oil, 1/4 cup + 1 Tablespoon light brown sugar, honey, ground ginger, minced garlic, and crushed red pepper flakes in a small saucepan over medium heat. Stir and bring to a boil. Boil about 1 minute while stirring until the sauce coats the back of a spoon. Mix the cornstarch and 2 tsp water and stir into the sauce if you need it thicker.
3. Pour 1/4 cup of the teriyaki sauce over the raw chicken and let it marinate at least 15 minutes (longer if you use chicken breasts).
4. Preheat a grill or grill pan. If you have a vegetable grill basket, put the chopped vegetables inside. If not, cut the vegetables big so they do not fall through the grates.
5. Drizzle olive oil over the zucchini, bell peppers, and red onion, and over the pineapple spears. Grill the vegetables a few minutes on each side until slightly charred, then move them to a plate.
6. Grill the pineapple spears directly on the grill about 2 minutes per side, then remove to a plate.
7. Grill the chicken a few minutes per side until cooked through. Remove and let rest a few minutes, then slice.
8. To assemble: put coconut rice in bowls. Top with grilled veggies, pineapple, and sliced chicken. Drizzle extra teriyaki sauce on top.

Ingredients :

• 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
• 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 to make a cornstarch slurry
• 1/4 teaspoon crushed red pepper flakes

Directions :

1. Make the coconut rice.
2. Make the teriyaki sauce by adding all sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil about 1 minute. The sauce should coat the back of a spoon.
3. Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate at least 15 minutes (or longer if using chicken breasts).
4. Preheat a grill or grill pan. If you have a vegetable grill basket, chop the vegetables and grill them in the basket. If not, cut the vegetables into large pieces that will not fall through the grill grates.
5. Drizzle some olive oil over the vegetables and over the pineapple spears. Grill the vegetables for just a few minutes on each side and then remove to a plate.
6. Grill the pineapple next by placing the pineapple spears directly on the grill. Grill for about 2 minutes on each side, and remove to a plate.
7. Lastly, place the chicken on the grill. Cook for a few minutes on each side, or until cooked through. Remove to a plate to rest before slicing.
8. To assemble: Add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken. Drizzle teriyaki sauce on top.

how to serve Grilled Hawaiian Chicken Teriyaki Bowls

Serve warm bowls with extra teriyaki on the side. Add a lime wedge or chopped green onions for freshness. Serve with extra steamed vegetables or a side salad.

how to store Grilled Hawaiian Chicken Teriyaki Bowls

Cool bowls to room temperature. Store in airtight containers in the fridge for up to 3 days. For longer storage, freeze components (rice and cooked chicken) separately for up to 2 months. Reheat in a microwave or on the stove until hot.

tips to make Grilled Hawaiian Chicken Teriyaki Bowls

• Marinate longer if you use chicken breasts for more flavor.
• Cut vegetables into large pieces so they don’t fall through the grill.
• Watch the pineapple—it chars fast. Remove when grill marks form.
• Save extra sauce for serving. It adds more flavor after grilling.
• Use a grill basket for smaller pieces to make grilling easier.

variation (if any)

• Use shrimp or tofu instead of chicken for a different protein.
• Make it gluten-free by using tamari or coconut aminos instead of soy sauce.
• Add mango or papaya instead of pineapple for a twist.
• Swap coconut rice for brown rice or quinoa for a whole-grain option.

FAQs

Q: Can I cook this inside on a grill pan?
A: Yes. A grill pan works well. Cook times are about the same.

Q: How do I make coconut rice?
A: Cook rice with part of the water replaced by canned coconut milk. Add a pinch of salt and cook as usual.

Q: Can I skip the cornstarch?
A: Yes. The sauce will be thinner but still tasty. Cornstarch just thickens it.

Q: Can I make the sauce ahead of time?
A: Yes. Make it and store in the fridge up to 5 days. Reheat gently.

Q: Is this spicy?
A: No. It has a small heat from crushed red pepper flakes. You can leave them out for no heat.

Grilled Hawaiian Chicken Teriyaki Bowls

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Hawaiian
• Diet: Gluten-Free

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Description

These Grilled Hawaiian Chicken Teriyaki Bowls combine juicy grilled chicken, sweet charred pineapple, and vibrant veggies over creamy coconut rice for a quick and satisfying meal.

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Ingredients

Scale 1x2x3x

• 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
• 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 to make a cornstarch slurry
• 1/4 teaspoon crushed red pepper flakes

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Instructions

1. Make the coconut rice first so it stays warm while grilling.
2. Prepare the teriyaki sauce by combining soy sauce, rice vinegar, sesame oil, brown sugar, honey, ground ginger, garlic, and crushed red pepper flakes in a saucepan over medium heat. Stir and bring to a boil for about 1 minute.
3. Pour 1/4 cup of the teriyaki sauce over the raw chicken to marinate for at least 15 minutes.
4. Preheat a grill or grill pan. Toss the veggies in olive oil and grill until slightly charred, then set aside.
5. Grill the pineapple spears for about 2 minutes per side, then remove.
6. Finally, grill the chicken until cooked through, let rest, and slice.
7. Assemble the bowls with coconut rice, grilled veggies, pineapple, and chicken. Drizzle with extra teriyaki sauce.

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Notes

Serve warm with lime wedges or chopped green onions for freshness. Store leftovers in the fridge for up to 3 days.

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Nutrition

• Serving Size: 1 bowl
• Calories: 600
• Sugar: 18g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 80mg