Prepare your coconut rice and keep it warm while you make the rest of the meal.

In a small saucepan over medium heat, combine the soy sauce, rice vinegar, sesame oil, brown sugar, honey, ginger, garlic, and red pepper flakes. Whisk in the cornstarch mixture and bring to a boil, stirring constantly. Boil for about 1 minute until the sauce coats the back of a spoon, then remove from heat.

Pour 1/4 cup of the prepared teriyaki sauce over the raw chicken tenders and toss to coat. Let them marinate at least 15 minutes, or up to 30 minutes for deeper flavor.

Preheat an outdoor grill or a grill pan over medium-high heat. If using a grill basket for vegetables, chop the zucchini, bell peppers, and red onion into bite-size pieces. Otherwise, keep the vegetables in large wedges or strips so they do not fall through the grates.

Drizzle the vegetables and pineapple spears generously with olive oil and season lightly with salt and pepper. Grill the vegetables in the basket or directly on the grates for 3 to 4 minutes per side until crisp-tender, then transfer to a plate.

Place the pineapple spears directly on the grill and cook for about 2 minutes per side until nicely charred, then remove to the plate with the vegetables.

Grill the marinated chicken tenders for 4 to 5 minutes per side, until cooked through and the internal temperature reaches 165°F. Rest for 5 minutes before slicing.

To assemble, divide the coconut rice among 6 bowls. Top with grilled vegetables, charred pineapple, and sliced chicken. Drizzle with more teriyaki sauce and serve warm.