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4.9 from 366 votes

Grilled Hawaiian Chicken Teriyaki Bowls

These Grilled Hawaiian Chicken Teriyaki Bowls could be my all-time FAVORITE summer meal! The bowl starts with coconut rice, topped with grilled pineapple, zucchini, bell peppers, and onions. Then, we add grilled teriyaki chicken and a drizzle of homemade teriyaki sauce!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6
Calories: 220 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 6 chicken tenders (or 3 chicken breasts)
  • 2 zucchini , sliced
  • 2 bell peppers , any color, chopped
  • 1/2 pineapple , peeled and cut into spears
  • 1 red onion , sliced thin
  • 1 batch Coconut Rice
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

    Cup of Yum
  1. Make the coconut rice.
  2. 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.
  3. 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).
  4. 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.
  5. 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. 
  6. 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. 
  7. 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.
  8. To Assemble: Add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken.  Drizzle teriyaki sauce on top.

Notes

  • Make Ahead Instructions: This meal can be prepped ahead of time by chopping all of the vegetables, making the teriyaki sauce, and marinating the chicken.
  • Freezing Instructions: The chicken and teriyaki sauce may be frozen. Freeze chicken in a freezer-safe bag and remove excess air to prevent freezer burn. Freeze teriyaki sauce in an ice cube tray then move to a freezer-safe bag for convenient portion sizes. Freeze chicken and teriyaki sauce for up to 3 months. Let thaw in refrigerator before using.
  • Brown Rice: Add an extra 1/4 cup of water, simmer for 45-50 minutes or until liquid evaporates. Remove from heat and leave covered for 10 minutes, and then fluff with a fork. You could also substitute another grain, or quinoa if you're gluten free.
  • Gluten-Free Adaptations: Use gluten-free soy sauce. I like this brand as well.

Nutrition Information

Calories 220kcal (11%) Carbohydrates 34g (11%) Protein 14g (28%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 32mg (11%) Sodium 780mg (33%) Potassium 603mg (17%) Fiber 3g (12%) Sugar 27g (54%) Vitamin A 1456IU (29%) Vitamin C 101mg (112%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 220

% 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.