Go Back
–+ servings
Hawaiian Bowls

Hawaiian Bowls

Devashish
Ready in just an hour, these nutritious bowls pack a perfect balance of protein, fiber, and essential vitamins while keeping the calorie count to a modest 220 per serving. Experience paradise on a plate with these vibrant Hawaiian Bowls that blend tropical flavors and wholesome ingredients.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings 6
Calories 220 kcal

Equipment

  • grill or grill pan
  • vegetable grill basket
  • small saucepan

Ingredients
  

Main Ingredients

  • 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

Teriyaki Sauce

  • 1/2 cup low-sodium soy sauce
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon sesame oil
  • 1/4 cup light brown sugar plus 1 Tablespoon
  • 1 Tablespoon honey
  • 3/4 teaspoon ground ginger
  • 1 clove garlic minced
  • 2 teaspoons cornstarch plus 2 tsp water, mixed together
  • 1/4 teaspoon crushed red pepper flakes

Instructions
 

  • Make the coconut rice.
  • 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 ¼ 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).
  • Preheat a grill or grill pan. If you have a vegetable grill basket to grill the vegetables in, then chop them and grill them in the basket. If not, cut the vegetables into large pieces that will not fall through the grill grates.
  • Drizzle some olive oil over the vegetables and over the pineapple spears. Grill the vegetables for just a few minutes on each side and then remove to a plate.
  • Grill the pineapple next by placing the pineapple spears directly on the grill. Grill for about 2 minutes on each side, and remove to a plate.
  • Lastly, place the chicken on the grill. Cook for about a few minutes on each side, or until cooked through. Remove to a plate to rest before slicing.
  • To Assemble: Add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken. Drizzle teriyaki sauce on top.

Nutrition

Calories: 220kcalCarbohydrates: 34gProtein: 14gFat: 4gSaturated Fat: 1gCholesterol: 32mgSodium: 780mgPotassium: 603mgFiber: 3gSugar: 27gVitamin A: 1456IUVitamin C: 101mgCalcium: 44mgIron: 1mg
Keyword pineapple, poke bowl, rice bowl, teriyaki, tropical
Tried this recipe?Let us know how it was!