Chicken Rice Bowl

5 from 6 votes

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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.

Chicken Rice Bowl with coconut rice, vegetables, chicken and teriyaki sauce.
Featured With This Recipe
  1. Ingredients in a Teriyaki Chicken Rice Bowl
  2. Homemade Teriyaki Sauce
  3. Additional Ingredients for your Rice Bowls
  4. Rumbi Island Grill Copycat
  5. More Recipe Variations
  6. Storing and Re-Heating Leftovers
  7. Meal Prep Bowls
  8. Frequently Asked Questions
  9. Restaurant Copycat Recipes
  10. How To Make Teriyaki Chicken Rice Bowl
  11. 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
Ingredients to make Chicken Rice Bowls including chili garlic sauce, rice, red beans, broccoli, celery, carrots, zucchini, coconut milk, Yoshida's teriyaki sauce, chicken, soy sauce, corn starch, salt and brown sugar.

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
Teriyaki sauce pouring on top of a Chicken Rice Bowl.

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.

Sauce poured on top of Chicken Rice Bowls.

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.

Two bowls of rice topped with steamed vegetables.

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!”


“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!”


“We made this last night….WOW! It was great, thanks for doing all the testing to get it right, it was fabulous!”


Frequently Asked Questions

Should I rinse the rice before cooking?

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.

Can instant rice be used for this chicken rice bowl?

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.

How do you add flavor to a chicken rice bowl?

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!

Can this rice bowl be eaten cold?

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:

How To Make Teriyaki Chicken Rice Bowl

Sauce poured on top of Chicken Rice Bowls.

Teriyaki Chicken Rice Bowl

5 from 6 votes
This easy Teriyaki Chicken Rice Bowl recipe makes a delicious, fast and nutritious meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 13 minutes
Course Dinner, Main Course
Cuisine Island
Servings 6



  • 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


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.
    Rice cooker with fluffed up coconut rice with beans.
  • 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.
    Two bowls of coconut rice and red beans.

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.
    Pan with sauce ingredients.
  • Mix cornstarch and water together in a small bowl.
    Bowl with water and corn starch slurry. Spoon on the side.
  • Slowly whisk the cornstarch mixture into the simmering sauce. This will thicken the sauce slightly more.
    Pan with teriyaki sauce and slurry for Chicken Rice Bowls.
  • For a spicier sauce, add 1-2 shakes of sriracha sauce. Simmer for about 1 minute, then let sit until ready to serve.
    Stirring teriyaki sauce in a pan for Chicken Rice Bowls.

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.
    Skillet with stir fried vegetables.


  • To serve, scoop rice and beans into the bottom of each bowl.
    Two bowls of coconut rice and red beans.
  • Add vegetables and chicken.
    Two rice bowls topped with cut grilled chicken.
  • Serve teriyaki sauce on the side, or evenly drizzle about 3 tablespoons over vegetables.
    Teriyaki sauce pouring on top of a Chicken Rice Bowl.


Don’t have time to grill? You can also use packaged grilled chicken, found in most grocery stores. Cut the chicken into cubes and saute in a skillet with a little oil until heated. 

Nutrition Information

Calories: 501kcalCarbohydrates: 82gProtein: 17gFat: 11gSaturated Fat: 7gCholesterol: 14mgSodium: 1751mgPotassium: 792mgFiber: 8gSugar: 10gVitamin A: 7116IUVitamin C: 30mgCalcium: 87mgIron: 4mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker
5 from 6 votes

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How many stars would you give this recipe?


    1. 5 stars
      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.

  1. 5 stars
    Yum! This is ttally my kind of meal. I’m always looking out for a good flavour-packed rice dish for my family.

    1. 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!

      1. 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

  2. Hello! I am planning on making this next week! Did you use sweetened or unsweetened coconut milk? Looking forward to hearing from you!

  3. 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!

  4. 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!

  5. When you say red beans, do you mean kidney beans, punto beans or what? Also the chile-garlic sauce is also called samba olek.

  6. 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!

  7. 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!

    1. 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!

      1. 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?

  8. 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.

  9. 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.

  10. 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!!

    1. Thanks Jenny! And thank you for linking back to us! Love your site and I’m loving the tomato and zucchini post!

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