Grilled Hawaiian Chicken Teriyaki Bowls

My husband doesn't get overly excited about dishes too often, but he did about this one. We ALL loved it but my 5 year old. Coconut rice is the only rice my kids will eat, and the sauce? YUM! You could probably add whatever veggies you wanted and it'd still be amazing. Don't use chicken and it's vegetarian. Use gluten-free soy sauce so it's gluten free. YUM! Thank you, Lauren Allen, for this amazing recipe! Serves 4.

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

1 c water

2 Tbsp. cornstarch

3/4 c brown sugar

1/2 c soy sauce

1/2 c pineapple juice, or orange 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!

Slow Cooked Kalua Pig

I have been to Hawai'i a handful of times and each time I hit a luau just for the delicious kalua pig (a pig they cover in banana leaves and slow cook underground). YUM. This is delicious and done at home in the slow cooker. Not exactly the same thing, but good enough for this mainlander. :) Super easy, super awesome. I served with long rice and fresh pineapple and my husband and kids RAVED. Serves 12.

Slow Cooked Kalua Pig

1 6-lb pork butt or shoulder roast
1 1/2 Tbsp salt*
1 Tbsp liquid smoke flavoring
1 banana, optional

1. Pierce pork all over with carving fork. Rub salt then liquid smoke over the meat. Place roast in slow cooker. Wash banana ad cut in half lengthwise (WHILE IN THE PEEL), if using. Place both halves (banana is still in peel, mind you), banana side down, on top of roast.
2. Cover and cook on low for 16 to 20 hours, turning once during cooking time.
3. An hour before serving, remove banana; discard. Shred meat and continue to cook on low. Serve warm.

* You can spend money on Hawai'ian black salt but I don't know that there's enough difference for the price.