Grilled Hawaiian Chicken Teriyaki Bowls
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
6
-
Calories
220 kcal
-
Course
Main Course
-
Cuisine
American
Grilled Hawaiian Chicken Teriyaki Bowls
Description
This recipe starts by preparing coconut rice and a teriyaki sauce made from soy sauce, rice vinegar, sesame oil, brown sugar, honey, ginger, garlic, cornstarch, and red pepper flakes. The chicken is marinated in part of the teriyaki sauce to impart flavor and tenderness. Vegetables including zucchini, bell pepper, and red onion, plus pineapple spears, are grilled to enhance natural sweetness and add smokiness.
The grilling process quickly chars the ingredients, producing slightly caramelized edges while maintaining juicy chicken and tender vegetables. The teriyaki sauce thickens on the stove, coating the chicken with a glossy, flavorful glaze. Served on coconut rice, the dish combines savory and sweet notes with a variety of textures.
This meal balances protein, vegetables, fruit, and starch, making it suitable for lunch or dinner with tropical flavor influences. The use of fresh pineapple and grilled vegetables adds brightness alongside the umami of the teriyaki sauce.
Chopping vegetables ahead, preparing sauce and marinade in advance, and freezing the chicken or sauce are convenient make-ahead tips referenced in the notes. Adjusting the recipe for gluten-free diets is possible by choosing appropriate soy sauce.
Ingredients
- 6 chicken tenderloin or 3 chicken breasts
- 2 zucchini , sliced
- 2 bell pepper any color, chopped
- 1/2 pineapple , peeled and cut into spears
- 1 red onion , sliced thin
- 1 batch coconut rice
Teriyaki Sauce:
- ½ cup soy sauce low-sodium
- 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 mixed together to make a cornstarch slurry, plus 2 tsp water
- 1/4 teaspoon red pepper flakes crushed
Instructions
- Make the coconut rice.
- Make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon.
- Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes (or longer if using chicken breasts).
- Preheat a grill or grill pan. If you have a vegetable grill basket to grill the vegetables in, then chop them and grill them in the basket. If not, cut the vegetables into large pieces that will not fall through the grill grates.
- 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.
- 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.
- Lastly, place the chicken on the grill. Cook for about a few minutes on each side, or until cooked through. Remove to a plate to rest before slicing.
- To Assemble: Add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken. Drizzle teriyaki sauce on top.
Notes
- Prepare vegetables, teriyaki sauce, and marinade chicken ahead to save time when cooking.
- Freeze chicken and sauce separately; thaw in refrigerator before use, good for up to 3 months.
- For brown rice variation, add more water and cook longer to achieve softness.
- Use gluten-free soy sauce to adapt for gluten-free diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 780mg | 33% |
| Potassium | 603mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 1456IU | 29% |
| Vitamin C | 101mg | 112% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
