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This Chicken Rice Bowl recipe inspired by Rumbi Island Grill is one of our favorite copycats! Fresh vegetables and teriyaki chicken over coconut rice topped with a tangy teriyaki sauce.
Table of Contents
- Ingredients in a Teriyaki Chicken Rice Bowl
- Homemade Teriyaki Sauce
- Additional Ingredients for your Rice Bowls
- Rumbi Island Grill Copycat
- More Recipe Variations
- Storing and Re-Heating Leftovers
- Meal Prep Bowls
- Frequently Asked Questions
- Restaurant Copycat Recipes
- How To Make Teriyaki Chicken Rice Bowl
- Teriyaki Chicken Rice Bowl Recipe
This Teriyaki Chicken Rice Bowl recipe is so yummy and filling, without being too heavy. Bite-size pieces of chicken, fresh veggies over rice with a homemade teriyaki sauce that you will love! I made this copycat recipe based on the rice bowls at Rumbi Island Grill and it’s one of my very favorites. If you like chicken rice bowls, this is the recipe for you!
Ingredients in a Teriyaki Chicken Rice Bowl
With a chicken rice bowl recipe, the sky’s the limit! You can add or take away whatever you want from this recipe to make it your own. But for starters, here’s what we use for this Teriyaki Chicken Rice Bowl:
- Coconut rice – this easy rice recipe comes together with long-grain rice, some coconut milk sugar and water. See the recipe card below for exact measurements. If you want to just use plain rice that’s totally okay too!
- Red beans – one can of beans, rinsed and drained. You can add them right to the rice mixture.
- Boneless skinless chicken breasts – I like making grilled chicken breasts, then slicing them and adding to the rice bowl. You can also use boneless chicken thighs.
- Vegetable oil – one tablespoon of your favorite vegetable oil or olive oil.
- Carrots – four large carrots, peeled and grated
- Celery stalks – three stalks of washed celery, thinly sliced
- Zucchini – chopped into small cubes
- Broccoli florets – one and a half cups, chopped
Homemade Teriyaki Sauce
The star of this whole show is the sweet and spicy homemade teriyaki sauce. It’s out of this world delicious and pairs so perfectly with the coconut rice and toppings. Here’s all you need:
- Mr. Yoshida’s Original Sweet Teriyaki Gourmet Marinade & Cooking Sauce – about three quarters of a cup.
- Chili garlic sauce – two teaspoons
- Soy sauce – one teaspoon. You could also substitute soy sauce with rice vinegar.
- Fresh ginger – one teaspoon, grated. You can store a piece of fresh ginger in the freezer for several months!
- Salt – one quarter teaspoon, or more to taste
- Brown sugar – just a little, or a drizzle of honey if you have any on hand.
- Cornstarch – one tablespoon, mixed with two tablespoons cold water or cold chicken broth
Additional Ingredients for your Rice Bowls
The beauty of a chicken teriyaki bowl is how much you can swap out ingredients for your favorites. Here are some delicious options:
- Pulled pork
- Teriyaki beef
- Ground beef
- Pineapple
- Shredded coconut
- Fresh lime juice
- Green onion
- Avocado
- Red bell pepper
- Cilantro
- Kosher salt & black pepper
- Corn salsa
- Garlic powder
- Shredded cheese
- Tomatoes
- Black beans
- Sesame seeds
- Red pepper flakes
- Any other sautéed veggies of your choosing
Rumbi Island Grill Copycat
This chicken rice bowl is inspired by my love of all things Hawaiian, and especially the rice bowls at Rumbi Island Grill in Utah. It’s such a delicious restaurant, but we don’t have one in Idaho, so I had to come up with a version on my own. It started with me bringing home a big bottle of sauce from the restaurant, then making a similar sauce to match. While it’s not exactly a duplicate, this homemade sauce tastes pretty darn close.
More Recipe Variations
- I love pairing the teriyaki chicken with our coconut rice recipe, but you can use instant pot rice, brown rice, jasmine rice, cauliflower rice, quinoa or even a pan of noodles.
- Don’t have time to grill? You are in luck! We also have an Air Fryer Teriyaki Chicken Bowl recipe that can easily be adapted to use for this recipe.
- Swap out the boneless chicken breasts for chicken thighs, or even breaded chicken.
- To cut down on sodium, feel free to use low sodium soy sauce.
- For an extra spicy version, add 1-2 teaspoons Sriracha sauce to the teriyaki sauce.
Storing and Re-Heating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze these rice bowls in a freezer safe container for up to 6 months. We personally don’t like to freeze the vegetables with the other ingredients. We found that we like it best when we freeze the rice and protein together and then heat up fresh vegetables before serving.
Meal Prep Bowls
These chicken rice bowls make for great meal prep bowls. Make a big batch and separate them into individual servings sizes and serving containers to enjoy throughout the week. Be sure to slightly undercook the veggies so when you re-heat the bowls they can cook the rest of the way.
“I was rather indifferent to Rumbi when we lived in Provo. But we have since moved away and I found this recipe on Pinterest. It is PHENOMENAL! I can’t stop raving about it. Better than the original. My husband followed the recipe EXACTLY as written and it turned out perfect. Thanks for sharing!”
Jessica
“A friend of mine introduced me to this recipe. I’ve never been to Rumbi (live in AZ), but this is going to be on our regular dinner rotation for sure. So easy! I use my julienne peeler for the carrots to make it a little more fancy. Thank you!”
Holly
“We made this last night….WOW! It was great, thanks for doing all the testing to get it right, it was fabulous!”
Britni
Frequently Asked Questions
Yes, you certainly can. Just give it a quick rinse under cold water. Make sure to reduce the cooking water by about ½ cup so it doesn’t get too soggy.
I wouldn’t recommend it, but mostly because I don’t like the taste or texture of instant rice. Jasmine rice is always a great bet for this recipe.
For these Hawaiian rice bowls you can always add a little extra teriyaki sauce or you can a Thai peanut sauce. They are already super flavorful so try them first before adding more sauces and flavors!
You can eat rice bowls cold but they are best served warm! Simply microwave for a couple minutes to heat through.
READ MORE: 35+ Chicken Breast Recipes
Restaurant Copycat Recipes
If you love the idea of making your favorite restaurant recipes at home, you may want to give some of these recipes a try! For more recipes and ideas purchase our Copycat Dishes Cookbook today!
How To Make Teriyaki Chicken Rice Bowl
Teriyaki Chicken Rice Bowl
Ingredients
- 2 cups grilled chicken
Hawaiian Coconut Rice with Beans
- 2 ½ cups water
- ½ tablespoon sugar
- 1 (14-ounce) can coconut milk
- 1 (14-ounce) can red beans, drained and rinsed
- 2 cups long-grain white rice
Hawaiian Teriyaki Sauce
- ¾ cup Mr. Yoshida's Original Gourmet Sweet Teriyaki Marinade & Cooking Sauce
- 2 teaspoons chili garlic sauce
- 1 teaspoon soy sauce
- 1 teaspoon grated fresh ginger
- ¼ teaspoon salt
- ¼ teaspoon brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1-2 teaspoons sriracha sauce (optional)
Stir-Fry Vegetables
- 1 tablespoon vegetable oil
- 4 carrots, peeled and grated
- 3 ribs celery, sliced
- 1 zucchini, cubed
- 1 ½ cups chopped broccoli florets
Instructions
Hawaiian Coconut Rice and Beans
- Rice Cooker: Combine all ingredients in a rice cooker. Gently stir so the beans and rice are mixed. Cover and cook. Fluff rice with a fork before serving.
- Stove Top: In a saucepan, combine water, sugar, and coconut milk. Stir in beans and rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer for 18-20 minutes, until rice is tender.
Hawaiian Teriyaki Sauce
- Combine Yoshida's sauce, chili garlic sauce, soy sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil, then reduce heat to a simmer.
- Mix cornstarch and water together in a small bowl.
- Slowly whisk the cornstarch mixture into the simmering sauce. This will thicken the sauce slightly more.
- For a spicier sauce, add 1-2 shakes of sriracha sauce. Simmer for about 1 minute, then let sit until ready to serve.
Stir-Fry Vegetables
- Heat vegetable oil in a large skillet over medium-high heat. Sauté carrots, celery, zucchini, and broccoli until crisp-tender, about 2 minutes.
Assembly
- To serve, scoop rice and beans into the bottom of each bowl.
- Add vegetables and chicken.
- Serve teriyaki sauce on the side, or evenly drizzle about 3 tablespoons over vegetables.
Do you rinse the white rice before adding it???
You can!
That spicy teriyaki sauce is calling my name! I can’t wait to try this recipe, it looks so good!
This recipe sounds wonderful! I have been looking all over for a copycat recipe for a Rumbi’s Jamaican jerk sauce, and can’t find one that looks like what they serve their. I was wondering if somewhere you might have that recipe.
We haven’t nailed that one down yet, but if we do we will definitely post about it!
You had me at rice bowl! Ha! What a delicious meal in a bowl! I loved it! Turned out great!
Yum! This is ttally my kind of meal. I’m always looking out for a good flavour-packed rice dish for my family.
The Hawaiian flavors in this bowl sound wonderful. My family is going to love this recipe.
Love this recipe! The directions made it so easy and it was so flavorful!
Do you have a recipe for Rumbi’s Jamaican Jerk sauce?
We don’t! But it is sooo good!
Can instant rice be used?
I wouldn’t recommend it but that’s just me. I don’t like the taste or texture of instant rice. If you prefer it, I am sure it will be fine. Hope this helps!
Hey I have a quick question, I wash the rice before putting all the ingredients in correct?
You can– if you wash the rice ahead of time, reduce the cooking water by about 1/2 c. just so it doesn’t get too soggy.
Awesome thank you! I made this before and it was super yummy, but I remember the rice being a bit more on the softer side.
I will try a 1/2 cup water this time making it.
I’m missing Rumbi since moving to Hawaii, so happy that this taste so close to the original
Hello! I am planning on making this next week! Did you use sweetened or unsweetened coconut milk? Looking forward to hearing from you!
sweetened 🙂 Hope this helps!
I am making this for a huge crowd this weekend and was wondering if i could make the sauce ahead of time (like 3 days) and store it in the fridge. Thanks!
Yes, you can make the sauce ahead of time. It might be thick but once you heat it up it gets thinner again.
I was rather indifferent to Rumbi when we lived in Provo. But we have since moved away and I found this recipe on Pinterest. It is PHENOMENAL! I can’t stop raving about it. Better than the original. My husband followed the recipe EXACTLY as written and it turned out perfect. Thanks for sharing!
So glad that you like it! Props to your husband for making it! You have a keeper there!
When you say red beans, do you mean kidney beans, punto beans or what? Also the chile-garlic sauce is also called samba olek.
Yes, we use the dark red kidney beans 🙂
A friend of mine introduced me to this recipe. I’ve never been to Rumbi (live in AZ), but this is going to be on our regular dinner rotation for sure. So easy! I use my julienne peeler for the carrots to make it a little more fancy. Thank you!
Hi! I just found this and am so excited to try it! Quick questions: Can I make the Rumbi Rice in a pot? I don’t use/have a rice cooker. And how spicy is the sauce? I am such a wimp about spicy food (ie medium salsa is too hot for me). If I need to make it less spicy, can I just leave out that spicy ingredient you said to add more of if people want it spicier?
Thanks so much!
Yes, you can make it in a pot. Just follow the measurements in the recipe but do it in a pot using the appropriate cooking times. For the sauce.. I don’t think it is spicy but in your case you might want to leave out the Sriracha completely!
Ok, thank-you! 🙂
I tried the recipe but the rice turned out mushy.
Sorry it turned our mushy. Did you do it on a stove top or rice cooker?
I did it in a rice cooker. I have two more questions, did you use unsweetened or sweetened coconut milk? Also when you sauté the veggies did you add any spices?
I absolutely love this recipe, however, do you have any ideas how I could better conceal the veggies for my kids they absolutely hate veggies but this tastes so great for the adults. I’d like my kids to eat it as well.
You could cut them up smaller and mix it in with the sauce… that way they won’t see the green pieces!
I have been making this for my wife and kids. I steam the veggies and use leftover pulled pork from the fridge. I like to heat up the pork or chicken in some sauce for extra flavor. I have been buying pints of sauce from Rumbi when I go in, I am so happy to know how to make it myself now. Thank You.
Hey this is Jenny with The Happy Gal……,LOVE this Recipe. One of my favorites. I featured this in a blog post this week 🙂 Just wanted to say hi and let you know I love your Blog!!
Thanks Jenny! And thank you for linking back to us! Love your site and I’m loving the tomato and zucchini post!