Grilled Hawaiian Chicken Teriyaki Bowls

These Hawaiian Chicken Teriyaki Bowls, when grilled, may become my new favourite summertime dish! The dish is filled with grilled pineapple, zucchini, bell peppers, onions, and coconut rice. Next, we include pan-fried teriyaki chicken along with a dollop of house-made teriyaki sauce!

Ingredients 

1. Six chicken tenders (or three chicken breasts)
2. Two sliced zucchini
3. Two chopped bell peppers (any colour)
4. One red onion, thinly sliced
5. half a pineapple, peeled and cut into spears
6. one batch of coconut rice with teriyaki sauce
7. ½ cup low-sodium soy sauce
8. 2 Tablespoons rice vinegar
9. 1 Tablespoon sesame oil
10. 1/4 cup + 1 Tablespoon light brown sugar
11. 1 Tablespoon honey
12. ¾ teaspoon ground ginger
13. 1 minced garlic clove
14. 2 teaspoons cornflour + 2 tsp water, combined to produce a cornflour slurry
15. Crushed red pepper flakes, 1/4 teaspoon

Instructions:

1. Make the coconut rice.:Combine all the sauce ingredients in a small saucepan over medium heat to make the teriyaki sauce. Bring to a boil and cook for approximately one minute while stirring continuously. The sauce has to be enough thick to cover the spoon’s back.
2. Cover the raw chicken with ¼ cup of the teriyaki sauce and let it marinade for at least 15 minutes (longer if you’re using chicken breasts).
3. Set a grill or grill pan to preheat. To cook the veggies, cut them and place them inside a vegetable grill basket if you have one. If not, chop the veggies into big chunks so they won’t slide between the grill grates.
4. Olive oil should be drizzled over the pineapple spears and the veggies. After grilling the veggies for a short while on each side, transfer them to a platter.
5. Next, cook the pineapple by putting the spears straight onto the grill. After cooking for around two minutes on each side, transfer to a platter.
6. The chicken should then be placed on the grill. Cook until well done, a few minutes on each side. Before slicing, remove to a platter to rest.
7. To Assemble: Fill each serving bowl with coconut rice. Add grilled vegetables, pineapple, and chicken on top. Top with a drizzle of teriyaki sauce.