As the mother of three girls, my life is pretty chaotic and we are rarely all at home at the same time, including my husband. This week we happened to all be home at the same time – which is a miracle! Anyone who knows me knows that I am a planner and don’t like surprises much, and this week through me a curveball! We usually only have 2-3 of us at one time for dinner, and I was tasked with trying to come up with one meal that pleased everyone. Just my luck!
I gave the family the following mission: Find something we all liked, and that we had never tried before. What the hell had i gotten myself into?

Here were some of the suggestions:

  • White Rice (no brown rice and especially no quinoa)
  • Fruit (except blueberries)
  • Chicken or beef
  • Vegetables (but not carrots or eggplant)

You get the picture. Everyone had an opinion, and, lesson learned, never ask a family of five what they all want to eat. It turns into a hot mess real quick. I took some of their suggestions (and ignored some, too) and and came up with these Hawaiian Chicken Teriyaki Bowls. It seems like a lot of steps, but there’s a lot of down time, too – and the result is totally worth it!



Hawaiian Chicken Teriyaki Bowls
Serves 4


  • 4 or 5 boneless, skinless chicken tenders (or about 2 chicken breasts)
  • 1 zucchini, sliced
  • 4 mini sweet bell peppers or 2 regular size bell peppers (Red, Orange, or Yellow) chopped
  • 1/2 of a pineapple, peeled and cut into spears
  • 1 small red onion, sliced thin
  • 1 recipe Teriyaki Marinade (below)
  • 1 recipe Coconut Rice (below)
  • Olive Oil for Grill

Teriyaki Sauce/ Marinade

  • ½ cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • ¼ cup + 1 Tbsp brown sugar
  • 1 Tbsp honey
  • ¾ tsp ground ginger
  • 1 clove roasted garlic, minced
  • 2 tsp cornstarch+ 2 tsp water, mixed together
  • 1/4 tsp crushed red pepper flakes

Coconut Rice

  • 2 cups water
  • 1 can of unsweetened coconut milk (13.5 oz can)
  • 2 tsp packed brown sugar
  • 1 tsp salt
  • 2 cups jasmine rice


  1. To make teriyaki sauce/marinade, add 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. Remove from heat and let cool for about 5-10 mins.
  2. Once cooled, put the chicken tenders in a bowl or gallon sized ziplock bag and pour 1/4 cup of the teriyaki sauce/marinade over the raw chicken tenders and set aside to marinate for at least 15- 30 minutes (Chef Jocelyn Tip: The first 2 steps can be done first thing in the morning before work, so that it can marinate all day until you are ready to grill)
  3. While your meat is marinating start on the Coconut Rice. In a large sauce pan add water, unsweetened coconut milk, brown sugar, salt, and jasmine rice.
  4. Bring rice to a boil and stir, once it has been brought to a boil reduce heat to low and cover and cook for about 15-20 minutes. Once done remove from heat and let stand for about 10 minutes and then fluff with fork.
  5. Prepare Grill to Medium Heat
  6. 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 2-4 minutes on each side, or until cooked through. Remove to a plate to rest before slicing.(Chef Jocelyn Tip: 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 zucchini and onion into large chunks and leave the mini bell peppers whole)
  7. To serve, add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken. Drizzle a little of the remaining teriyaki sauce on top.


This was a huge hit with the whole family, and we’ve made it several times since. We’ve swapped out chicken for pork, and change up the vegetables every time – use whatever is in season or whatever you’ve got in the fridge. I hope you enjoy this recipe and if you make it, tag me in your foodie pics on Instagram, I’d love to see your take on this simple but delicious dish!


Do you struggle to find meals that the whole family enjoys? Leave a comment and let me know your suppertime strategy!