Hawaiian Chicken Rice Bowls Recipe
These Hawaiian Bowls are the perfect healthy dinner, full of veggies, fruit and protein
Serving6
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
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