Grilled Hawaiian Chicken Teriyaki Bowls Recipe 455 Recipes

GRILLED HAWAIIAN TERIYAKI CHICKEN BOWLS

Steps:

• In a sauce pan, whisk together the soy sauce, sugar, vinegar, garlic, ginger, and cornstarch. Cook over medium heat to a bowl for 1 minute or so until thickened. Set aside.
• In a bowl, drizze the vegetables with olive oil. Season with salt and pepper. Toss until coated with the oil. Now if you choose the grill basket for cooking the veggies - place in the grill basket and grill until tender. If you are going for the oven version place on a baking sheet and cook at 425 degrees for 15 minutes or until tender, stirring half way through cooking. Keep warm.
• Season the chicken with salt and pepper. Coo the chicken on the grill alson with the pineapple. They should both takes about 2 minutes per side. The pineapple may cook a little faster.
• To serve, ad a scoop of coconut rice to the botton to a bowl. Top with 2 chicken tenders, a couple of pineapple spears and a spoonful of veggies. The drizzle with the teriyaki sauce and enjoy. Serves 6.

HAWAIIAN GRILLED TERIYAKI CHICKEN

Steps:

• Place chicken thighs in a bowl or gallon-sized Ziploc bag, set aside.Combine remaining ingredients in medium-sized mixing bowl and mix until sugar dissolves.Pour marinade over chicken, press air out of bag, and seal tightly (or cover the bowl and make it as air-tight as possible). Refrigerate overnight (or at least 4 hours). Remove chicken from bag and set aside. Do NOT discard marinade.
• In a medium saucepan, bring marinade to a simmer and simmer for 5-10 minutes.
• Place chicken on grill and brush some of the hot marinade over the top (do not place brush back in marinade after brushing the chicken).Continue to grill chicken until done (165 degrees internal temp).
• Place cooked chicken in a baking dish and pour remaining hot teriyaki marinade over the top. Serve immediately.

GRILLED HAWAIIAN CHICKEN TERIYAKI BOWLS RECIPE - (4.5/5)

Steps:

• 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. 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. Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes. 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 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. Sprinkle with toasted coconut, if desired.