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Grilled Hawaiian chicken teriyaki bowls served with rice and vegetables

Grilled Hawaiian Chicken Teriyaki Bowls

A delicious blend of tender grilled chicken, fresh vegetables, sweet pineapple, and teriyaki sauce served over coconut rice, perfect for summer barbecues or quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Grilled Chicken and Vegetables
  • 4 pieces Boneless chicken breasts Can be marinated for extra flavor
  • 2 pieces Bell peppers Any color will do; sliced
  • 1 medium Zucchini Sliced
  • 1 cup Pineapple Grilled until caramelized
  • 1/2 cup Teriyaki sauce Plus more for drizzling
  • 2 cups Coconut rice Prepared according to package instructions
  • 2 tablespoons Olive oil For seasoning chicken
  • to taste Salt For seasoning
  • to taste Pepper For seasoning

Method
 

Preparation
  1. Preheat the grill.
  2. Season the chicken breasts with olive oil, salt, and pepper. Grill until cooked through.
  3. Slice the bell peppers and zucchini, and grill alongside the chicken until tender.
  4. Grill the pineapple until caramelized.
  5. Prepare coconut rice according to package instructions.
Assembly
  1. In bowls, layer the coconut rice, grilled chicken, vegetables, and pineapple.
  2. Drizzle with teriyaki sauce before serving.

Notes

Serve warm with additional teriyaki sauce for more flavor. Great for lunch or dinner; for meal prep, keep ingredients separate until serving. For a vegetarian option, substitute chicken with tofu. Additional toppings like mango or avocado can be added for a fresh twist.