Grilled Hawaiian Chicken Teriyaki Bowls

Name: Grilled Hawaiian Chicken Teriyaki Bowls
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Japanese, Asian
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); Coconut Rice; 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); 2 teaspoons cornstarch+ 2 tsp water (, mixed together to make a cornstarch slurry); 1/4 teaspoon crushed red pepper flakes

13 steps

Prep:20minCook:40min

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

Updated at: Thu, 17 Aug 2023 14:04:37 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories208.6 kcal (10%)

Total Fat4.3 g (6%)

Carbs28.7 g (11%)

Sugars18.6 g (21%)

Protein14.9 g (30%)

Sodium655 mg (33%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

0.5pineapple

peeled and cut into spears

1red onion

sliced thin

coconut rice

½ cuplow-sodium soy sauce

2 tablespoonsrice vinegar

1 tablespoonsesame oil

¼ cuplight brown sugar

+ 1 tablespoon

1 tablespoonhoney

¾ teaspoonground ginger

1clove garlic

minced

2 teaspoonscornstarch

mixed together to make a cornstarch slurry

2 tspwater

2 teaspoonscornstarch

mixed together to make a cornstarch slurry

2 tspwater

¼ teaspooncrushed red pepper flakes

Instructions

For the Coconut Rice:

Step 1

Add the water, coconut milk, sugar, and salt to a large saucepan.

Step 2

Bring to a boil, then stir in rice. Return to a boil.

Step 3

Reduce heat to low, cover and cook for 20 minutes.

Step 4

Remove from heat and let stand, covered, 10 minutes, before fluffing with a fork.

For the Teriyaki Sauce:

Step 5

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

Step 6

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.

Step 7

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:

Step 8

Prepare your grill and heat it to medium.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

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.