Grilled Hawaiian Chicken Teriyaki Bowls

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

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
• 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

Instructions

1. For the Coconut Rice:
2. Add the water, coconut milk, sugar, and salt to a large saucepan.
3. Bring to a boil, then stir in rice. Return to a boil. Reduce heat to low, cover and cook for 20 minutes. 

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