Best Tropical Coconut Rice Bowl Recipes

GRILLED HAWAIIAN CHICKEN TERIYAKI BOWLS

Grilled Hawaiian Chicken Teriyaki Bowls image

These Grilled Hawaiian Chicken Teriyaki Bowls could be my all-time FAVORITE summer meal! The bowl starts with coconut rice, topped with grilled pineapple, zucchini, bell peppers, and onions. Then, we add grilled teriyaki chicken and a drizzle of homemade teriyaki sauce!

Provided by Lauren Allen

Time 1h

Number Of Ingredients 15

Ingredients

6 chicken tenders ((or 3 chicken breasts))
2 zucchini (, sliced)
2 bell peppers (, any color, chopped)
1/2 pineapple (, peeled and cut into spears)
1 red onion (, sliced thin)
1 batch Coconut Rice
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

Steps:

Make the coconut rice.
Make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and 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 and set aside to marinate for at least 15 minutes (or longer if using chicken breasts).
Preheat a grill or grill pan. If you have a vegetable grill basket to grill the vegetables in, then chop them and grill them in the basket. If not, cut the vegetables into large pieces that will not fall through the grill grates.
Drizzle some olive oil over the vegetables and over the pineapple spears. Grill the vegetables for just a few minutes on each side and then remove to a plate.
Grill the pineapple next by placing the pineapple spears directly on the grill. Grill for about 2 minutes on each side, and remove to a plate.
Lastly, place the chicken on the grill. Cook for about a few minutes on each side, or until cooked through. Remove to a plate to rest before slicing.
To Assemble: Add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken. Drizzle teriyaki sauce on top.

Nutrition Facts : Calories 220 kcal, Carbohydrate 34 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 780 mg, Fiber 3 g, Sugar 27 g, ServingSize 1 serving

HAWAIIAN CHICKEN RICE BOWLS RECIPE

Hawaiian Chicken Rice Bowls Recipe image

These Hawaiian Bowls are the perfect healthy dinner, full of veggies, fruit and protein

Provided by Kendra Murdock

Categories Main Course

Time 8h20m

Number Of Ingredients 11

Ingredients

5 cups teriyaki marinade
1 cup coconut milk
6 boneless skinless chicken breasts
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
2 zucchini
⅓ cup brown sugar
⅓ cup honey
1 fresh pineapple (sliced into spears)
6 cups white rice (cooked)

Steps:

In a gallon bag, combine teriyaki marinade and coconut milk.
Add the chicken breasts to the bag and marinade your chicken for 8-24 hours.
Heat grill to medium-high heat.
Saute the bell peppers and zucchini in a saucepan over medium-high heat until tender.
Meanwhile, place chicken on grill and cook for 2-3 minutes on each side or until cooked through.
For the pineapple glaze, combine brown sugar and honey in a small bowl until fully combined.
Place the pineapple spears on the grill and brush them with the brown sugar and honey mixture.
Rotate pineapple and continue to glaze with the mixture, and grill each side for about 2 minutes.
Once the chicken and pineapple are done grilling, remove from the grill.
Assemble bowls by filling each bowl with one cup of rice and top with vegetables, chicken, pineapple spears and drizzle on teriyaki sauce, as desired.

Nutrition Facts : Calories 1012 kcal, Carbohydrate 201 g, Protein 39 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 153 mg, Fiber 6 g, Sugar 46 g, ServingSize 1 serving