Grilled Hawaiian Chicken Teriyaki Bowls


Grilled Hawaiian Chicken Teriyaki Bowls with coconut rice, zucchini squash, bell peppers, onions, and pineapple topped with a delicious teriyaki sauce!

Grilled Hawaiian Chicken Teriyaki Bowls with coconut rice, zucchini squash, bell peppers, onions, and pineapple topped with a delicious 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
  1. For the Coconut Rice:
  2. Add the water, coconut milk, sugar, and salt to a large saucepan.
  3. Bring to a boil, then stir in rice. Return to a boil. Reduce heat to low, cover and cook for 20 minutes. 



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