Grilled Hawaiian Chicken Teriyaki Bowls

tastesbetterfromscratch.com

Jamie 'Anderson' Rooks

4 or 5 boneless, skinless chicken tenders

1 zucchini, sliced

4 mini sweet bell peppers, any color, chopped

½ of a pineapple, peeled and cut into spears

1 small red onion, sliced thin

½ cup toasted sweetened coconut flakes, optional

subheading: For the Coconut Rice:

2 cups water

1 ½ cups canned unsweetened coconut milk (about one 13.5 oz can)

2 tsp packed light brown sugar

1 tsp salt

2 cups white or jasmine rice

subheading: For the Teriyaki Sauce:

½ cup soy sauce

2 Tbsp rice vinegar

1 Tbsp sesame oil

¼ cup + 1 Tbsp brown sugar

1 Tbsp honey

¾ tsp ground ginger

1 clove garlic, minced

2 tsp cornstarch+ 2 tsp water, mixed together

¼ tsp crushed red pepper

Directions at tastesbetterfromscratch.com

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