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Hawaiian Chicken Rice Bowls Recipe
These Hawaiian Bowls are the perfect healthy dinner, full of veggies, fruit and protein
Serving
Serving:
6
Prep Time
20
minutes
minutes
Marinade Time
8
hours
hours
Total Time
8
hours
hours
20
minutes
minutes
Ingredients
5
cups
teriyaki marinade
1
cup
coconut milk
6
boneless skinless chicken breasts
1
red bell pepper
1
yellow bell pepper
1
orange bell pepper
2
zucchini
⅓
cup
brown sugar
⅓
cup
honey
1
fresh pineapple
,
sliced into spears
6
cups
white rice
,
cooked
Equipment
Ziploc Bag (Gallon)
Saucepan (Medium)
Grill
Instructions
In a gallon bag, combine teriyaki marinade and coconut milk.
Add the chicken breasts to the bag and marinade your chicken for 8-24 hours.
Heat grill to medium-high heat.
Saute the bell peppers and zucchini in a saucepan over medium-high heat until tender.
Meanwhile, place chicken on grill and cook for 2-3 minutes on each side or until cooked through.
For the pineapple glaze, combine brown sugar and honey in a small bowl until fully combined.
Place the pineapple spears on the grill and brush them with the brown sugar and honey mixture.
Rotate pineapple and continue to glaze with the mixture, and grill each side for about 2 minutes.
Once the chicken and pineapple are done grilling, remove from the grill.
Assemble bowls by filling each bowl with one cup of rice and top with vegetables, chicken, pineapple spears and drizzle on teriyaki sauce, as desired.
Notes
Frozen veggies will also work in this recipe.
Nutrition
Calories:
409
kcal
·
Carbohydrates:
54
g
·
Protein:
27
g
·
Fat:
12
g
·
Saturated Fat:
8
g
·
Polyunsaturated Fat:
1
g
·
Monounsaturated Fat:
1
g
·
Trans Fat:
0.01
g
·
Cholesterol:
72
mg
·
Sodium:
149
mg
·
Potassium:
988
mg
·
Fiber:
4
g
·
Sugar:
45
g
·
Vitamin A:
1534
IU
·
Vitamin C:
173
mg
·
Calcium:
59
mg
·
Iron:
3
mg
Cuisine:
American
Course:
Main Course