Hawaiian Teriyaki Chicken Bowls

Over the last several months when I was in the thick of training for my marathon, quality family dinners really took a backseat. We still ate as a family most nights, but they were either Trader Joe's meals, or something from the frozen section, not too many homemade meals. Now that things have calmed down quite a bit, and I'm still recovering from some pretty strained hamstrings, I've had a lot more time to get back in the kitchen and make some quality meals for our family. 

We made these Hawaiian Chicken Bowls earlier this week and they did not disappoint! We recently purchased a meat thermometer, and a George Foreman Grill and the combination of the two has been fairly revolutionary. This chicken turned out perfectly cooked, juicy, tender, and flavorful, and the entire meal was super easy to make! 

Adapted from Six Sister's Stuff

Ingredients: 

3 cups teriyaki sauce

2 cups coconut milk

2 boneless skinless chicken breasts

1 red bell pepper

1 orange bell pepper

1 yellow bell pepper

2 tbsp brown sugar

1/3 cup honey

1 pineapple

2 cups rice, cooked

Directions:

Place the teriyaki sauce and coconut milk in a gallon sized ziplock bag, add the chicken, seal, shake, and let it marinade in the fridge for at least 5 hours or overnight. 

Heat grill to medium high heat. 

Saute peppers in a skillet over medium heat until tender. While the peppers are cooking, grill the chicken for 2-3 minutes on each side, or until the inside reaches 160º. 

Combine honey and brown sugar together to make the glaze for the pineapple. If the mixture is too thick, add a little water to loosen it up. 

Place pineapple spears on the grill, and cook for 2-3 minutes, brushing with the glaze mixture every minute or so. 

Once pineapples and chicken are off of the grill, fill bowls with rice, and then top with chicken, pineapples, and peppers. Drizzle with some more teriyaki sauce if desired.