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:

1. For the coconut rice: bring water, coconut milk, sugar, and salt to a boil in a large saucepan.
2. Add rice and bring to a boil again. Then reduce heat to low, cover, and cook for 20 minutes.
3. Then remove from heat and let stand for 10 minutes. Fluff with a fork.
4. 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.
5. Remove 1/4 cup teriyaki sauce to a plastic zipper bag or bowl and marinate chicken for 15 minutes.
6. Preheat grill. Drizzle vegetables and pineapple with olive oil.
7. 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.
8. Grill chicken until cooked through. Let rest before slicing.
9. Slice chicken, pineapple, and vegetables.
10. Serve coconut rice topped with grilled vegetables, pineapple, and chicken. Drizzle with teriyaki sauce.

Recipe from Tastes Better From Scratch