Grilled Hawaiian Chicken Teriyaki Bowls

These Grilled Hawaiian Chicken Teriyaki Bowls could be yours all-time FAVORITE summer meal! The bowls start with a layer of coconut rice, topped with grilled pineapple, zucchini, bell peppers, and onions. Then, we add grilled teriyaki chicken and an extra drizzle of homemade teriyaki sauce over the top of everything. This amazing rice bowl is sure to be your new favorite 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 Teriyaki Sauce:

  • 1 Tablespoon honey
  • ¾ teaspoon ground ginger
  • 1 clove garlic , minced
  • ½ cup low-sodium soy sauce
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon sesame oil
  • 1/4 cup + 1 Tablespoon light brown sugar
  • 2 teaspoons cornstarch+ 2 tsp water , mixed together to make a cornstarch slurry
  • 1/4 teaspoon crushed red pepper flakes

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 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. Get full recipe==>>