Grilled Hawaiian Bowls

  1. 1 lb. boneless, skinless chicken tenders
  2. 1 small yellow onion, thinly sliced
  3. 2 sweet bell peppers, chopped
  4. 1/2 of a pineapple, peeled and cut into large slices
  5. 1 small zucchini, sliced
  6. Prepared low-sodium Teriyaki sauce
  7. 1 tbsp coconut oil

For the Rice

  1. 2 cups water
  2. 1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz can)
  3. 1/4 tsp salt
  4. 2 cups brown or jasmine rice
  1. Make the rice by adding the water, coconut milk, sugar, and salt to a medium-sized pot. 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, then stir with a fork.
  2. Pour 1/2 cup of the teriyaki sauce over the chicken tenders and set aside to marinate for at least 30-minutes.
  3. Prepare your grill and heat it to medium.
  4. Drizzle coconut oil over the sliced zucchini, bell pepper and onion, and pineapple.  Grill the vegetables and pineapple for just a few minutes, stirring or turning over frequently.  Then remove to a plate when finished.
  5. Grill the marinated chicken for about two minutes each side, or until cooked through. Remove to a plate to rest before slicing.
  6. To serve, add the rice to each serving bowl. Top with grilled chicken, veggies, and pineapple. Drizzle a little of the remaining teriyaki sauce on top.