Grilled Hawaiian Chicken Bowls

This is a take on my regular teriyaki chicken bowls...but elevated to the next level.  This recipe is a bit of a labor of love but the flavors all combined can not be matched.  Everything there is to love about teriyaki chicken, combined with the flavors of Hawaii (well stateside version of Hawaii I guess).  Perfection!!  So if you are feeling frisky and want to chop lots of veggies and slave over the grill...then give this recipe a try; I promise it will be worth it!!!  I also love, love, love the flavor that thighs give this recipe.  You can sub white meat, but the dark meat is so rich and flavorful I'm not sure why anyone would want to.  The other secret to this recipe is the 3-4 day marinade...yes you heard that right!  Something magical happens with this delicious sauce over the course of several days that takes the meat from good to euphoric.  I'm salivating just thinking about it!!

10 boneless, skinless chicken thighs
1 zucchini, sliced
2 peppers, any color...I like orange, red, or yellow to keep with the "tropical theme"
1/2 pineapple, peeled and cut into spears (I toss mine in cinnamon and drizzle with honey but this is totally optional)
1 red onion, peeled and quartered
10 baby bella mushrooms cut in half
Olive oil
salt
pepper

Coconut Rice
2 cups water
1 1/2 cups canned coconut milk
2 tsp light brown sugar
1 tsp salt
2 cups white rice

Teriyaki Sauce
1/2 cup soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1/4 cup brown sugar
1 tbsp honey
1 tsp ginger
1 garlic clove, minced
2 tsp cornstarch
2 tsp water
1/4 tsp crushed red pepper

Toppings
1/2 cup toasted coconut flakes
1/2 cup cilantro, chopped
Sweet red chili sauce
Siracha

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 and reduce heat to low.  Cover and cook for 20 minutes.  Remove from heat and let stand 10 minutes, before fluffing with a fork.

While rice is cooking add all of the teriyaki sauce ingredients to a saucepan.  Over medium heat, bring to a boil, stirring constantly.  boil for 1 minute or until the sauce thickens.  Pour 1/4 cup sauce over the raw chicken and marinate for at least 15 minutes (like I mentioned above though...marinating for 3-4 days makes the chicken magical).

Prepare your grill to medium heat.  Toss your veggies in olive oil and salt and pepper.  Using a grill pan, cook your veggies until charred and your desired tenderness.  Grill the pineapple until the honey/cinnamon and pineapple juices start to caramelize and you get those beautiful grill makes.  Next grill the chicken until cooked through.  Remove and rest before slicing.

To serve the bowls, layer rice, chicken, veggies, pineapple...and then top with coconut and sauces.