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Grilled Hawaiian Teriyaki Chicken Bowls

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x


  • 12 chicken tenders
  • olive oil
  • 2 zucchinis , sliced into half moons
  • 2 bell peppers , any color, cut into chunks (I used an equal amount of mini ppeppers so I could get 3 colors of peppers)
  • 1/2 pineapple , peeled and cut into spears
  • 1 red onion , cut into chunks
  • For the teriyaki sauce:
  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 2 Tbsp apple cider
  • 3 cloves minced garlic
  • 1 Tbsp grated ginger
  • 1 Tbsp cornstarch
  • Coconut Rice (I have a recipe for the Instant Pot or the rice cooker)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Category: chicken
  • Method: Grilling
  • Cuisine: Hawaiian
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