Hawaiian Chicken Rice Bowls Recipes

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.

HAWAIIAN CHICKEN RICE BOWLS RECIPE

Steps:

• 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.

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.).