Description
A vibrant and flavorful dish featuring grilled chicken, vegetables, pineapple, and coconut rice, all drizzled with a homemade teriyaki sauce.
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 teaspoons water (mixed together to make a cornstarch slurry)
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Start by making the coconut rice according to your preferred method.
- To prepare the teriyaki sauce, combine all the sauce ingredients in a small saucepan over medium heat. Bring to a boil while stirring constantly. Cook until thickened.
- Set aside 1/4 cup of the teriyaki sauce and pour the rest over the raw chicken. Marinate for at least 15 minutes.
- Preheat your grill or grill pan.
- If using a vegetable grill basket, chop your veggies and grill them. Otherwise, cut them into large pieces.
- Drizzle olive oil over the vegetables and pineapple spears, grilling the veggies for a few minutes on each side.
- Grill pineapple for about 2 minutes on each side.
- Add the marinated chicken to the grill, cooking for a few minutes on each side until fully cooked. Remove to rest before slicing.
- Assemble each bowl with coconut rice topped with grilled vegetables, pineapple, and sliced chicken. Drizzle with reserved teriyaki sauce.
Notes
For a smoky flavor, consider adding wood chips to your grill. Adjust red pepper flakes to taste if you prefer more heat.
