Grilled Hawaiian Chicken Teriyaki Bowls

PREP TIME TO MARINATE

Recipe found HERE
I recommend tripling the sauce to ensure enough for marinade, plus setting aside a portion to serve with food. 

4 or 5 boneless skinless chicken breasts cuts into tenders
2 zucchini, peeled and sliced thinly
1 bag of mini sweet bell peppers (or regular size sliced in thick strips)
1 pineapple, peeled and cut into spears (or big circles, core after grilling, easier to grill)
1 small red onion, sliced thin

Coconut Rice (you can make plain white rice also, the teriyaki flavor is very dominant) I cook my rice in a rice cooker with all the added ingredients and it worked great.

2 cups water
1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz can)
2 teaspoons packed light brown sugar
1 teaspoon salt
2 cups white or jasmine rice

Teriyaki Sauce (if short on time, a bottled sauce would work)

1/2 cup soy sauce (I recommend low sodium)
2 Tablespoons rice vinegar
1 teaspoon sesame oil (original recipes calls for more, but I don't like sesame oil that much)
1/4 cup + 1 Tablespoon brown sugar
1 Tablespoon honey
3/4 teaspoon ground ginger (I used dry)
1 clove garlic, minced
2 teaspoons cornstarch + 2 teaspoons water, mixed together
1/4 teaspoon crushed red pepper

Coconut Rice
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. Or combine all in rice cooker.

Teriyaki Sauce
Add 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 the to marinate for at least 15 minutes to overnight. Reserve the rest of the sauce to serve with the meal when ready to serve. 

Prepare your grill and heat it to medium. 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 2-5 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, pineapple and chicken. Drizzle a little of the remaining teriyaki sauce on top.