Main Dishes

Grilled Hawaiian Chicken Teriyaki Bowls

Lauren Allen
June 08, 2015
5416

Grilled Hawaiian Chicken Teriyaki Bowls served over coconut rice with grilled pineapple!

4
4 or 5 boneless, skinless chicken tenders
1 zucchini, sliced
4 mini sweet bell peppers, any color, chopped
1/2 of a pineapple, peeled and cut into spears
1 small red onion, sliced thin
1/2 cup toasted sweetened coconut flakes, optional
For the Coconut Rice
2 cups water
1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz can)
2 tsp packed light brown sugar
1 tsp salt
2 cups white or jasmine rice
For the Teriyaki Sauce
½ cup soy sauce
2 Tbsp rice vinegar
1 Tbsp sesame oil
¼ cup + 1 Tbsp brown sugar
1 Tbsp honey
¾ tsp ground ginger
1 clove garlic, minced
2 tsp cornstarch+ 2 tsp water, mixed together
1/4 tsp crushed red pepper
Make the coconut rice by adding the water, coconut milk, sugar, and salt to a large saucepan. Bring to a boil, then stir in rice. Return to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove...
See the full directions on my site
Nutritions

Calories
847

Sodium
4212mg
175% DV

Fat
57g
88% DV

Protein
51g
102% DV

Carbs
34g
11% DV

Fiber
9g
36% DV