Grilled Hawaiian Chicken Teriyaki Bowls #healthy #glutenfree

Grilled Hawaiian Chicken Teriyaki Bowls #healthy #glutenfree

These Grilled Hawaiian Chicken Teriyaki Bowls could be my unsurpassed FAVORITE summer feast! The dishes begin with a layer of coconut rice, bested with flame broiled pineapple, zucchini, chime peppers, and onions. At that point, we include barbecued teriyaki chicken and an additional sprinkle of custom made teriyaki sauce over the highest point of everything. This stunning rice bowl is certain to be your new most loved supper!

This is one of those dinners I could eat EVERY NIGHT of the mid year! The majority of the fixings are cooked on the barbecue, and let's be honest, nothing tastes preferable amid the late spring over nourishment crisp off the flame broil, and there's to a lesser degree a wreck to tidy up after.

I trust you appreciate these late spring rice bowls as much as we do. A tad of sweet, a smidgen of smokey, and tart set up each scrumptious fixing together and you've made unadulterated enchantment!

Also try our recipe Mediterranean Salmon Bowl

Grilled Hawaiian Chicken Teriyaki Bowls #healthy #glutenfree

These Grilled Hawaiian Chicken Teriyaki Bowls could be my all-time FAVORITE summer meal! This amazing rice bowl is sure to be your new favorite healthy dinner!


  • 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

For the Coconut Rice:

  1. Add the water, coconut milk, sugar, and salt to a large saucepan.
  2. Bring to a boil, then stir in rice. Return to a boil. 
  3. Reduce heat to low, cover and cook for 20 minutes. 
  4. Remove from heat and let stand, covered, 10 minutes, before fluffing with a fork.

For the Teriyaki Sauce:

  1. Make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat. 
  2. 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).

Using a grill or grill pan:

  1. Prepare your grill and heat it to medium.
  2. 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.
  3. 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. 
  4. 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. 
  5. 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 serve:
  1. Add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken.  Drizzle a little of the remaining teriyaki sauce on top.

Read more our recipe : Grilled Teriyaki Chicken Skewers

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