Grilled Hawaiian Chicken Teriyaki Bowls
by @tastesbetterfromscratch -2 chicken breasts
-1 zucchini, sliced
-4 mini sweet bell peppers
-1/2 of a pineapple, peeled & cut into spears
-1 small red onion, sliced thin
-1/2 cup toasted sweetened coconut flakes
For the Coconut Rice
-2 cups water
-13.5 oz canned unsweetened coconut milk -2 tsp packed light brown sugar
-1 tsp salt
-2 cups white or jasmine rice
For the Teriyaki Sauce
-½ cup soy sauce
-2 Tbsp rice vinegar
-1 Tbsp sesame oil
-¼ cup + 1 Tbsp brown sugar
-1 Tbsp honey
-¾ tsp ground ginger
-1 clove garlic, minced
-2 tsp cornstarch+ 2 tsp water, mixed together
-1/4 tsp crushed red pepper
Make the coconut rice by adding the water, coconut milk, sugar, & salt to a large saucepan. Bring to a boil, then stir in rice.
Return to a boil. Reduce heat to low, cover & cook for 20 minutes. Remove from heat and let stand 10 minutes, before fluffing with a fork.
Meanwhile, make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat.
Bring to a boil, stirring constantly, & boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon.
Pour 1/4 cup of the teriyaki sauce over the raw chicken & set aside to marinate for at least 15 minutes (or longer if using chicken breasts). Prepare your grill & heat it to medium.
If you have a vegetable grill basket to grill the vegetables in, then chop them & grill them in the basket.
If not, cut the zucchini & onion into large chunks & leave the mini bell peppers whole. Drizzle some olive oil over the vegetables & over the pineapple spears.
Grill the vegetables for a few minutes on each side & then move to a plate. Grill the pineapple next by placing the pineapple spears directly on the grill.

Grill for 2 minutes on each side, & move to a plate. Lastly, place the chicken on the grill. Cook for 2 minutes on each side, or until cooked through. Remove to a plate to rest before slicing.
To serve, add coconut rice to each serving bowl. Top with grilled veggies, and pineapple!