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Hawaiian Chicken Bowl

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

Ingredients

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

Instructions

  1. In a gallon bag, combine teriyaki marinade and coconut milk.
  2. Add the chicken breasts to the bag and marinate for 8–24 hours.
  3. Heat grill to medium-high heat.
  4. Sauté the bell peppers and zucchini in a saucepan over medium-high heat until tender.
  5. Meanwhile, place chicken on grill and cook for 2–3 minutes per side or until cooked through.
  6. For the pineapple glaze, combine brown sugar and honey in a small bowl until combined.
  7. Place pineapple spears on the grill and brush with the brown sugar–honey mixture, grilling about 2 minutes per side.
  8. Once chicken and pineapple are done, remove from grill.
  9. Assemble bowls by filling each bowl with 1 cup of rice, then top with sautéed veggies, grilled chicken, pineapple spears, and a drizzle of teriyaki sauce as desired.
  10. Store leftovers in an airtight container in the fridge.

Notes

  • Frozen vegetables can be used in place of fresh.
  • Feel free to customize with red or green onions, extra teriyaki sauce, or toasted sesame seeds.

Nutrition

Keywords: Hawaiian, chicken, rice bowls, teriyaki, meal prep

Find it online: https://zesticook.com/hawaiian-chicken-bowl/