I am always looking for new “one bowl” dinners. This one really caught my eye. Who doesn’t love grilled fresh pineapple, grilled chicken with Teriyaki sauce, sticky Jasmine rice and grilled veggies? Let me first say the home made Teriyaki sauce is to die for! Super delicious. Takes literally a few minutes to make. You will NEVER go back to bottled sauce after you taste this Teriyaki sauce!
The next thing I loved is the sticky coconut Jasmine rice. I’ve never been a fan of rice, but this Coconut Rice is my kind of rice. Super sticky. Perfect consistency and texture for the blending of veggies, pineapple and chicken topped with the sweet and zesty teriyaki sauce.
Even hubby loved it, which was surprising because he is a meat and potatoes man!
It is super easy to make, and pulls together perfectly.This can be made on the grille in the warmer months or on a grille pan on the stove during the cooler months.
Perfect for a weeknight meal, especially if you cut all your veggies and make teriyaki sauce ahead of time. You can even make the rice and have it ready for a quick heat up. I’ve even made bowls from the leftover grilled veggies by just giving them a quick heat up.
You can vary this recipe using the same rice but changing the protein and veggies to whatever you have on hand. These bowls are also a perfect way to use up veggies in your fridge.
I make the teriyaki sauce ahead and keep in the fridge.
Whatever the case, make this dish. It is delicious!
Rice is super sticky, veggies, pineapple and chicken are drizzled with Teriyaki sauce. Just the right amount of sweetness.
2 cups water
1 1/2 cups canned unsweetened coconut milk (shake the can before using)
2 tsp light brown sugar , packed
1 tsp salt
2 cups Jasmine rice (about 13 oz.), well rinsed and drained
1/2 cup sweetened flaked coconut (optional), lightly toasted
6 chicken tenders (or 3 chicken breasts)
2 zucchini , sliced
2 bell peppers , any color, chopped
1/2 pineapple , peeled and cut into spears
1 red onion , sliced thin
1 batch Coconut Rice
½ cup low-sodium soy sauce
2 Tablespoons rice vinegar
1 Tablespoon sesame oil
1/4 cup + 1 Tablespoon light brown sugar
1 Tablespoon honey
¾ teaspoon ground ginger
1 clove garlic , minced
2 teaspoons cornstarch+ 2 tsp water , mixed together to make a cornstarch slurry
1/4 teaspoon crushed red pepper flakes
Return to a gently boil, cover, reduce heat and simmer for 15 minutes.
Remove from heat and let stand 10 minutes. Remove lid and fluff rice gently with a fork.
Transfer rice to a bowl; sprinkle with toasted coconut.
Make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon.
Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes (or longer if using chicken breasts).
Prepare your rice ahead. Prepare you Teriyaki ahead and this recipe pulls together in a few minutes.