Grilled Hawaiian Chicken Teriyaki Bowls 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

Steps:

• Make the coconut rice.
• 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 (or longer if using chicken breasts).
• Preheat a grill or grill pan. 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 vegetables into large pieces that will not fall through the grill grates.
• 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 a few minutes on each side, or until cooked through. Remove to a plate to rest before slicing.
• To Assemble: Add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken. Drizzle teriyaki sauce on top.

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.

HAWAIIAN CHICKEN BOWL

Steps:

• Preheat an oiled grill pan over medium heat.
• Mix the teriyaki and sweet chile sauce in a bowl and set aside.
• Brush the chicken with 1 tablespoon olive oil and lightly sprinkle with salt and pepper. Place the chicken on the grill. Brush the tops with the teriyaki-chile mixture and cook for 4 to 5 minutes, then flip. Brush the tops with the rest of the sauce and cook until cooked through, 4 minutes more. Just before they are done, flip them over again for a final minute to caramelize. Remove the chicken to a plate.
• Oil the grill pan again if necessary, then add the pineapple and peppers. Cook until nice grill marks have formed, about 2 minutes per side. Remove.
• Add the rice to the bottoms of 4 bowls. Slice the chicken and fan along the edge of each bowl. Fill the open space with the grilled peppers, pineapple and diced avocado. Garnish with the cilantro, sesame seeds and a slice of lime.

GRILLED HAWAIIAN CHICKEN

Steps:

• Whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken from marinade and discard the marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN SPICY HAWAIIAN TERIYAKI RICE BOWL

Steps:

• In a large skillet, heat the vegetable oil until shimmering. Add the prepared vegetables and saute until crisp-tender, a couple minutes. Season with salt and pepper. In a bowl, serve up a large scoop of Rumbi rice, a scoop of hot vegetables, a scoop of grilled chicken cubes, and a heavy drizzle of Spicy Hawaiian Teriyaki sauce.
• To make the rice: Combine the water, coconut milk, and sugar in a large saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. Fluff with a fork before serving.
• To make the Spicy Hawaiian Teriyaki Sauce: Combine the bottled teriyaki sauce, soy sauce, Sriracha, ginger, salt and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add as needed for thickening (you may not need all of it.) It should be slightly syrupy; allow to simmer and thicken, about a minute. Serve warm over your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more teriyaki sauce to it.).

EASY GRILLED CHICKEN TERIYAKI

Steps:

• Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
• Preheat grill for high heat.
• Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.