Grilled Hawaiian Teriyaki Bowls
What you need:
For the coconut rice:
- 2 cups water
- 1 1/2 cups unsweetened coconut milk
- 2 tsp. light brown sugar
- 1 tsp. salt
- 2 cups jasmine rice
For the teriyaki sauce:
- 1/2 cup soy sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. vegetable oil
- 1/4 cup + 1 Tbsp. brown sugar
- 1 Tbsp. honey
- 3/4 tsp. ground ginger
- 1 clove minced garlic
- 2 tsp. cornstarch mixed with 2 tsp. water
- 1/4 tsp. crushed red pepper flakes
For the bowls:
- 2 boneless skinless chicken breasts
- 1 zucchini, cut in spears
- 4 mini bell peppers, any color
- 1/2 fresh pineapple, peeled and cut into spears
- 1 small red onion, sliced in chunks
Directions:
- For the coconut rice: bring water, coconut milk, sugar, and salt to a boil in a large saucepan.
- Add rice and bring to a boil again. Then reduce heat to low, cover, and cook for 20 minutes.
- Then remove from heat and let stand for 10 minutes. Fluff with a fork.
- For the teriyaki sauce: mix all ingredients together in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute or until thick enough to coat the back of a spoon.
- Remove 1/4 cup teriyaki sauce to a plastic zipper bag or bowl and marinate chicken for 15 minutes.
- Preheat grill. Drizzle vegetables and pineapple with olive oil.
- Grill vegetables for a few minutes on each side. Set aside. Then grill the pineapple for 2 minutes on each side and then set aside.
- Grill chicken until cooked through. Let rest before slicing.
- Slice chicken, pineapple, and vegetables.
- Serve coconut rice topped with grilled vegetables, pineapple, and chicken. Drizzle with teriyaki sauce.
Recipe from Tastes Better From Scratch