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Grilled Hawaiian Chicken Teriyaki Bowls

Grilled Hawaiian Chicken Teriyaki Bowls combine juicy grilled chicken, caramelized pineapple, colorful vegetables, and creamy coconut rice. Everything is topped with a rich homemade teriyaki sauce for an easy tropical-inspired dinner that's perfect for meal prep or weeknight meals.
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Prep Time 20 minutes
Course Main Course
Cuisine Hawaiian-Inspired, American

Ingredients
  

For the Chicken

  • 6 chicken tenders or 3 boneless skinless chicken breasts

Vegetables

  • 2 zucchini sliced
  • 2 bell peppers chopped
  • ½ fresh pineapple peeled and cut into spears
  • 1 red onion thinly sliced
  • Olive oil for grilling

Coconut Rice

  • 1 batch prepared coconut rice

Homemade Teriyaki Sauce

  • ½ cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • ¼ cup plus 1 tablespoon light brown sugar
  • 1 tablespoon honey
  • ¾ teaspoon ground ginger
  • 1 garlic clove minced
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • ¼ teaspoon crushed red pepper flakes

Instructions
 

  • Step 1: Prepare the Coconut Rice
  • Cook your favorite coconut rice according to the recipe instructions. Keep it warm while preparing the remaining ingredients.
  • Step 2: Make the Homemade Teriyaki Sauce
  • In a small saucepan, combine:
  • Soy sauce
  • Rice vinegar
  • Sesame oil
  • Brown sugar
  • Honey
  • Ground ginger
  • Garlic
  • Crushed red pepper flakes
  • Heat over medium heat while stirring continuously.
  • In a small bowl, whisk together the cornstarch and water until smooth. Add the slurry to the saucepan and continue stirring until the sauce comes to a gentle boil.
  • Cook for about one minute until the sauce thickens enough to coat the back of a spoon.
  • Set aside to cool slightly.
  • Step 3: Marinate the Chicken
  • Pour approximately ¼ cup of the homemade teriyaki sauce over the chicken.
  • Turn the chicken to coat evenly and marinate for at least 15 minutes. For even deeper flavor, marinate for 2–4 hours in the refrigerator.
  • Step 4: Prepare the Grill
  • Preheat an outdoor grill or grill pan over medium-high heat.
  • Lightly brush the grates with oil to prevent sticking.
  • If using a grill basket, place the chopped vegetables inside. Otherwise, cut vegetables into large pieces so they won't fall through the grill grates.
  • Drizzle zucchini, bell peppers, onion, and pineapple with olive oil.
  • Step 5: Grill the Vegetables
  • Place the vegetables onto the hot grill.
  • Cook for 3–4 minutes per side until lightly charred while still slightly crisp.
  • Transfer them to a serving platter.
  • Step 6: Grill the Pineapple
  • Place the pineapple spears directly over the heat.
  • Grill for about 2 minutes per side until caramelized with beautiful grill marks.
  • Remove and slice into bite-sized pieces.
  • Step 7: Grill the Chicken
  • Remove the chicken from the marinade.
  • Grill each side for approximately 4–6 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).
  • Allow the chicken to rest for 5 minutes before slicing.
  • This keeps the meat juicy and tender for your Grilled Hawaiian Chicken Teriyaki Bowls.
  • Step 8: Assemble the Bowls
  • Divide the warm coconut rice among serving bowls.
  • Top each bowl with:
  • Grilled chicken
  • Grilled zucchini
  • Bell peppers
  • Red onion
  • Caramelized pineapple
  • Finish by drizzling generously with the remaining homemade teriyaki sauce.
  • Serve immediately while warm.

Notes

Fresh pineapple provides the best flavor and caramelizes beautifully on the grill, but canned pineapple rings may be used if fresh pineapple isn't available.
For extra smoky flavor, cook everything over charcoal instead of a gas grill.
Leftover grilled vegetables are delicious in wraps, salads, or quesadillas the next day.
If you enjoy a spicy kick, increase the crushed red pepper flakes or drizzle with sriracha before serving.
Double the teriyaki sauce recipe if you like extra sauce for serving over rice.