Grilled Hawaiian Chicken Teriyaki Bowls
6 boneless, skinless chicken tenders
1 zucchini, sliced into chunks
4 mini bell peppers, or 1 large, seeded and cut in half
1 small or 1/2 large pineapple, peeled and cut into spears
1 small onion, sliced into wedges
1/2 c toasted sweetened coconut flakes, optional
Coconut Rice - (you can use my coconut rice or this one)
2 c water
1-15 oz. can coconut milk
2 tsp light brown sugar, packed
1 tsp salt
2 c white or jasmine rice
Teriyaki Sauce
2 Tbsp. cornstarch
1 c water
3/4 c brown sugar
1/2 c soy sauce
1/2 c pineapple juice
1 tsp garlic powder
3/4 tsp ground ginger
For the coconut rice:
1. Stir the water, coconut milk, sugar, salt and rice into a rice cooker. OR
Add the water, coconut milk, sugar and salt into a a large saucepan; bring to a boil then stir in rice. Return to a boil.
2. Reduce heat to low and cover; cook for 20 minutes. Remove from heat source and let sit at least 10 minutes.
For the Teriyaki Sauce:
1. In a small saucepan, dissolve corn starch into the water. Turn burner to medium and stir in brown sugar, soy sauce, pineapple juice, garlic powder, and ground ginger. Bring to a boil; turn down heat and simmer 4 minutes.
2. Pour 1/2 of the sauce over the chicken and marinate at least 15 minutes (at least 30 minuets if you're using chicken breast halves).
GRILL:
1. Spray grill with cooking spray and heat to medium heat (350 degrees).
2. Coat vegetables and pineapple lightly in olive oil. Grill vegetables for 4-5 minutes on each side. Cook pineapple 3 minutes on each side. Set aside.
3. Grill the marinated chicken 2-3 minutes each side, or until no longer pink inside. Let rest 5 minutes before slicing into thin strips.
To Serve:
1. Add coconut rice to each bowl.
2. Top with grilled veggies, pineapple and chicken.
3. Drizzle teriyaki sauce on top.
4. Sprinkle with toasted coconut, if desired.
Serve immediately and enjoy!
For the coconut rice:
1. Stir the water, coconut milk, sugar, salt and rice into a rice cooker. OR
Add the water, coconut milk, sugar and salt into a a large saucepan; bring to a boil then stir in rice. Return to a boil.
2. Reduce heat to low and cover; cook for 20 minutes. Remove from heat source and let sit at least 10 minutes.
For the Teriyaki Sauce:
1. In a small saucepan, dissolve corn starch into the water. Turn burner to medium and stir in brown sugar, soy sauce, pineapple juice, garlic powder, and ground ginger. Bring to a boil; turn down heat and simmer 4 minutes.
2. Pour 1/2 of the sauce over the chicken and marinate at least 15 minutes (at least 30 minuets if you're using chicken breast halves).
GRILL:
1. Spray grill with cooking spray and heat to medium heat (350 degrees).
2. Coat vegetables and pineapple lightly in olive oil. Grill vegetables for 4-5 minutes on each side. Cook pineapple 3 minutes on each side. Set aside.
3. Grill the marinated chicken 2-3 minutes each side, or until no longer pink inside. Let rest 5 minutes before slicing into thin strips.
To Serve:
1. Add coconut rice to each bowl.
2. Top with grilled veggies, pineapple and chicken.
3. Drizzle teriyaki sauce on top.
4. Sprinkle with toasted coconut, if desired.
Serve immediately and enjoy!
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