Ingredients
Scale
- 6 chicken tenders (or 3 chicken breasts)
- 2 zucchini (sliced)
- 2 bell peppers (any color, chopped)
- 1/2 pineapple (peeled and cut into spears)
- 1 red onion (sliced thin)
- 1 batch 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 teaspoons water (mixed together to make a cornstarch slurry)
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Prepare coconut rice as per your preferred method.
- In a small saucepan, combine all teriyaki sauce ingredients and bring to a boil while stirring. Cook until thickened, about 1 minute.
- Marinate chicken in 1/4 cup teriyaki sauce for at least 15 minutes.
- Preheat grill or grill pan. Grill vegetables and pineapple for a few minutes until charred; set aside.
- Grill marinated chicken until fully cooked; let rest before slicing.
- Assemble bowls with coconut rice, grilled veggies, pineapple, and sliced chicken. Drizzle with remaining teriyaki sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 490
- Sugar: 21g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg