Grilled Hawaiian Chicken Teriyaki Bowls

Grilled Hawaiian Chicken Teriyaki Bowls with coconut rice, zucchini squash, bell peppers, onions, and pineapple topped with a delicious teriyaki sauce!

INGREDIENTS

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 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 TERIYAKI SAUCE:
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 tsp water , mixed together to make a cornstarch slurry
1/4 teaspoon crushed red pepper flakes


INSTRUCTIONS

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