Grilled Hawaiian Chicken Teriyaki Bowls

Recipe From: Shae Johnson
Made this a few days ago for dinner, and I couldn't wait to get home the next day to have some leftovers for lunch.  SO, SO GOOD! It does involve a bit of prep work, but you can do some of that ahead of time earlier in the day, such as chopping the pineapple (use the actual fruit-- it just tastes so much better than the can), making the teriyaki sauce and marinating the uncooked chicken in the fridge. (Note that you need to marinate the chicken at least 15 minutes, but it tastes best marinated longer). Instead of using the grill outside, I just used my George Foreman for grilling the veggies, pineapple, and chicken. I did not chop the veggies very much, I just made some big slices for easier "grilling", and then once grilled I made smaller slices.

                                                                                VIA

1. Ingredients:
2. 4 or 5 boneless, skinless chicken tenders
3. 1 zucchini, sliced
4. 4 mini sweet bell peppers, any color, chopped
5. 1/2 of a pineapple, peeled and cut into spears
6. 1 small red onion, sliced thin
7. 1/2 cup toasted sweetened coconut flakes, optional

1. For the Coconut Rice:
2. 2 cups water
3. 1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz can)
4. 2 tsp packed light brown sugar
5. 1 tsp salt
6. 2 cups white or jasmine rice
7. 
   
8. For the Teriyaki Sauce: 
9. ½ cup soy sauce
10. 2 Tbsp rice vinegar
11. 1 Tbsp sesame oil
12. ¼ cup + 1 Tbsp brown sugar
13. 1 Tbsp honey
14. ¾ tsp ground ginger
15. 1 clove garlic, minced
16. 2 tsp cornstarch+ 2 tsp water, mixed together
17. 1/8-1/4 crushed red pepper (according to taste)

Instructions

1. Make the coconut rice by adding the water, coconut milk, sugar, and salt to a large saucepan. Bring to a boil, then stir in rice. Return to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove from heat and let stand 10 minutes, before fluffing with a fork.
2. 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, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon.
3. Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes.
4. Prepare your grill and heat it to medium.
5. 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 zucchini and onion into large chunks and leave the mini bell peppers whole. 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 2 minutes on each side, or until cooked through. Remove to a plate to rest before slicing.
6. To serve, add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken. Drizzle a little of the remaining teriyaki sauce on top. Sprinkle with toasted coconut, if desired.