Grilled Hawaiian Teriyaki Chicken Bowls

These Grilled Hawaiian Teriyaki Chicken Bowls are such a perfect summer meal. They start with a base of coconut rice, which adds a little sweetness and pairs so well with all of the other flavors in the bowl. I used the Instant Pot coconut rice recipe I shared on Tuesday and just left out the lime zest. If you prefer, you can also make the rice in a rice cooker instead.

Next comes the vegetable mixture, which can be cooked either in a grill basket on the grill or roasted in the oven. Both methods work great, so you can use whichever is easiest for you. All the vegetables need is a light coating of olive oil, a little salt, and pepper. For this version, I used zucchini, peppers, and onion, but I think mushrooms would also be a really tasty addition if you want to add even more grilled veggies.

The chicken is grilled separately, and I chose to use chicken tenders because they cook up so quickly. They are perfect for a fast summer dinner and still turn out juicy and flavorful. If you would rather use regular chicken breasts, those work well too. I kept it simple and just seasoned the chicken with a little salt and pepper before grilling.

Then there is the grilled fresh pineapple, which really makes these bowls feel special. Fresh pineapple is already delicious on its own, but grilling it takes it to another level. It becomes even sweeter and picks up that lightly smoky grilled flavor that works so well with the chicken and vegetables.

The last part that brings everything together is the teriyaki sauce. You could absolutely use a store-bought sauce as a shortcut, but homemade teriyaki sauce tastes so much better and is not difficult to make. It adds so much flavor to the finished bowls that I really recommend making it from scratch if you can.

Ingredients for Grilled Hawaiian Chicken Teriyaki Bowls

• CHICKEN TENDERS – Chicken tenders are the protein in this recipe and work especially well because they cook quickly on the grill. They stay tender and juicy, which makes them a great option for easy summer meals.
• OLIVE OIL – Olive oil is used to lightly coat the vegetables before grilling or roasting. It helps them cook evenly and keeps them from drying out.
• ZUCCHINI – Zucchini adds a fresh, mild flavor and a soft texture once cooked. It works really well in these bowls and pairs nicely with the teriyaki sauce.
• BELL PEPPERS – Bell peppers add color, sweetness, and a little crunch. They help make the bowls feel fresh and vibrant while adding great flavor.
• FRESH PINEAPPLE – Fresh pineapple adds natural sweetness and a tropical flavor, making these bowls feel especially summery. When grilled, it gets even sweeter and picks up a little smoky flavor too.
• RED ONION – Red onion adds a little bite and sweetness as it cooks. It helps round out the vegetable mixture and adds another layer of flavor.
• SOY SAUCE – Soy sauce is the salty, savory base of the teriyaki sauce. It gives the sauce that classic rich flavor that works so well with the chicken and rice.
• SUGAR – Sugar adds sweetness to balance the soy sauce’s saltiness. It is what helps create that familiar sweet-and-savory teriyaki flavor.
• APPLE CIDER VINEGAR – Apple cider vinegar adds a little tang and brightness to the sauce. It helps balance the sweetness and makes the flavor more well-rounded.
• GARLIC – Garlic adds savory depth and extra flavor to the teriyaki sauce. It helps make the sauce taste richer and more flavorful.
• GINGER – Ginger adds a warm, fresh flavor that is classic in teriyaki sauce. It brings brightness and gives the sauce a little extra zip.
• CORNSTARCH – Cornstarch thickens the teriyaki sauce. It helps turn the sauce into that glossy consistency that coats the chicken and rice so well.
• COCONUT RICE, FOR SERVING – Coconut rice makes the perfect base for these bowls. It adds a light sweetness and creamy flavor that pairs beautifully with the grilled chicken, vegetables, pineapple, and teriyaki sauce.

Instructions for Hawaiian Teriyaki Chicken Bowls

Start by making the teriyaki sauce. In a saucepan, whisk together the soy sauce, sugar, apple cider vinegar, garlic, ginger, and cornstarch until everything is smooth. Place the pan over medium heat and cook, stirring, until the sauce comes to a boil and thickens, which should take about a minute. Once it is thickened, remove it from the heat and set it aside.

Next, prepare the vegetables. Place the zucchini, bell peppers, and red onion in a bowl and drizzle them with olive oil. Season with salt and pepper, then toss until everything is evenly coated. If you want to cook the vegetables on the grill, place them in a grill basket and cook until they are tender. If you would rather roast them in the oven, spread them out on a baking sheet and bake at 425 degrees for about 15 minutes, stirring halfway through, until they are tender. Keep the vegetables warm until you are ready to serve.

Season the chicken tenders with salt and pepper. Grill chicken along with the fresh pineapple. Both cook quickly, usually about 2 minutes per side, although the pineapple may be done a little sooner. You want the chicken cooked through and the pineapple lightly caramelized from the grill.

To serve, add a scoop of coconut rice to the bottom of each bowl. Top with two chicken tenders, a couple of grilled pineapple spears, and a spoonful of the vegetables. Finish by drizzling everything with the warm teriyaki sauce. This recipe serves 6.

Frequently Asked Questions

Can I use chicken breasts instead of chicken tenders?
Yes. Chicken breasts work well in this recipe, but chicken tenders are nice because they cook more quickly on the grill.

Do I have to make the teriyaki sauce from scratch?
No. You can use store-bought teriyaki sauce if you want a shortcut, but homemade sauce gives the bowls much better flavor.

Can I roast the vegetables instead of grilling them?
Yes. The vegetables can be cooked in a grill basket on the grill or roasted in the oven, and both methods work great.

What vegetables can I use in these bowls?
Zucchini, bell peppers, and red onion work really well, but you could also add mushrooms or other vegetables you like.

Do I have to use fresh pineapple?
Fresh pineapple is best for grilling because it holds up well and gets extra sweet, but canned pineapple rings or spears could work in a pinch if well drained.

What can I use instead of coconut rice?
Regular white rice, jasmine rice, or brown rice would all work if you do not want to make coconut rice.

Does the pineapple really need to be grilled?
No, but grilling it adds extra sweetness and a delicious smoky flavor that makes the bowls even better.

Can I make parts of this recipe ahead of time?
Yes. The rice, teriyaki sauce, and vegetables can all be made ahead, which makes assembly easier when it is time to eat.

How should I store leftovers?
Store the chicken, vegetables, rice, pineapple, and sauce in separate or tightly covered containers in the refrigerator. Reheat and assemble when ready to serve.

Can I make this recipe into meal prep bowls?
Yes. These bowls work really well for meal prep because all the parts can be made ahead and portioned out for easy lunches or dinners.

Is the teriyaki sauce very sweet?
It has that classic sweet-and-savory teriyaki flavor, but you can always adjust the sugar a little to your taste.

Tips and Tricks

• Use chicken tenders for quick cooking. They grill fast and stay tender, which makes this recipe especially easy.
• Do not overcook the pineapple. It only needs a short time on the grill to get sweeter and pick up great flavor.
• Cut the vegetables into even pieces. This helps them cook at the same rate, whether you grill or roast them.
• Make the teriyaki sauce ahead if needed. It reheats well and makes putting the bowls together even easier.
• Use fresh garlic and ginger. They give the homemade teriyaki sauce the best flavor.

For more recipes like this, try:

• Burrito Bowls
• Korean Beef Bowls
• Loaded Sloppy Joe Bowls with Roasted Potatoes
• Loaded Cheeseburger Bowls