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Description
A high-protein Hawaiian-inspired rice bowl featuring marinated grilled chicken breasts, caramelized pineapple spears, colorful sautéed bell peppers and zucchini, all served over cooked white rice with a teriyaki drizzle.
Ingredients
- 5 cups teriyaki marinade
- 1 cup coconut milk
- 6 boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 2 zucchini, sliced
- ⅓ cup brown sugar
- ⅓ cup honey
- 1 fresh pineapple, sliced into spears
- 6 cups cooked white rice, for serving
Instructions
- In a gallon-sized bag or large bowl, combine the teriyaki marinade and coconut milk. Add the chicken breasts, ensuring they are fully submerged. Marinate in the refrigerator for 8-24 hours.
- Preheat your grill to medium-high heat. While the grill heats, in a saucepan, sauté the sliced bell peppers and zucchini over medium-high heat until they are tender-crisp.
- Remove the chicken from the marinade and place it on the preheated grill. Cook for 2-3 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- For the pineapple glaze, in a small bowl, whisk together the brown sugar and honey until well combined.
- Place the pineapple spears on the grill. Brush them with the brown sugar and honey mixture. Grill each side for about 2 minutes, rotating and brushing with more glaze, until they have nice grill marks and are caramelized.
- Once the chicken and pineapple are cooked, remove them from the grill. Allow the chicken to rest for a few minutes before slicing.
- Assemble the bowls: Fill each bowl with approximately one cup of cooked white rice. Top with the sautéed vegetables, sliced grilled chicken, and grilled pineapple spears.
- Drizzle with additional teriyaki sauce as desired and serve immediately. Store any leftovers in an airtight container in the refrigerator.
Notes
- Marinate the chicken for at least 8 hours, preferably 24 hours, for maximum flavor infusion.
- Ensure chicken reaches 165°F internal temperature to confirm it’s fully cooked.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust teriyaki sauce to taste when drizzling for desired sweetness and saltiness.