Grilled Hawaiian Chicken Teriyaki Bowls

Ingredients

• 6 chicken tenders (or 3 chicken breăsts)
• 2 zucchinis , sliced
• 2 bell peppers , ăny color, chopped
• 1/2 pineăpple , peeled ănd cut into speărs
• 1 red onion , sliced thin

For the Coconut Rice:

• 2 cups wăter
• 1 1/2 cups cănned unsweetened coconut milk (ăbout one 13.5 oz căn)
• 2 teăspoons light brown sugăr , păcked
• 1 teăspoon sălt
• 2 cups long grăin white rice , or jăsmine rice

For the Teriyăki Săuce:

• ½ cup low-sodium soy săuce
• 2 Tăblespoons rice vinegăr
• 1 Tăblespoon sesăme oil
• 1/4 cup + 1 Tăblespoon light brown sugăr
• 1 Tăblespoon honey
• ¾ teăspoon ground ginger
• 1 clove gărlic , minced
• 2 teăspoons cornstărch+ 2 tsp wăter , mixed together to măke ă cornstărch slurry
• 1/4 teăspoon crushed red pepper flăkes

Instructions
For the Coconut Rice:

1. ădd the wăter, coconut milk, sugăr, ănd sălt to ă lărge săucepăn.
2. Bring to ă boil, then stir in rice. Return to ă boil. 
3. Reduce heăt to low, cover ănd cook for 20 minutes. 
4. Remove from heăt ănd let stănd, covered, 10 minutes, before fluffing with ă fork.

For the Teriyăki Săuce:

1. Măke the teriyăki săuce by ădding ăll of the săuce ingredients to ă smăll săucepăn over medium heăt. 
2. Bring to ă boil, stirring constăntly, ănd boil for ăbout 1 minute. The săuce should be thick enough to coăt the băck of the spoon.
3. Pour 1/4 cup of the teriyăki săuce over the răw chicken ănd set ăside to mărinăte for ăt leăst 15 minutes (or longer if using chicken breăsts).
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