Hawaiian Chicken Teriyaki Bowls

1: Make the coconut rice by adding water, coconut milk, sugar, and salt to a large saucepan. Bring to a boil, then stir in rice. Return to a boil, reduce heat to low, cover and cook for 20 minutes. Remove from heat and let stand for 10 minutes before fluffing with a fork.

2: Meanwhile, make the teriyaki sauce by adding all sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute until thick enough to coat the back of the spoon.

3: Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes.

4: Prepare your grill and heat it to medium. If using a vegetable grill basket, chop vegetables and grill in the basket. If not, cut zucchini and onion into large chunks and leave bell peppers whole.

5: Drizzle olive oil over the vegetables and pineapple spears and grill the vegetables for a few minutes on each side until tender.

6: Grill the pineapple spears directly on the grill for about 2 minutes on each side, then remove to a plate.

7: Lastly, place the chicken on the grill and cook for about 2 minutes on each side, or until cooked through. Remove to a plate to rest before slicing.

8: To serve, add coconut rice to each serving bowl and top with grilled veggies and chicken.