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Hawaiian Chicken Bowl

Escape to sunnier shores with this incredibly easy and quick Hawaiian Chicken Bowl. This culinary gem combines savory chicken, sweet pineapple, and a tangy-sweet sauce for a taste of the tropics that's perfect for busy weeknights and guaranteed to become a family favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Meal Prep
Cuisine: Hawaiian, Tropical
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • 1 cup cooked jasmine rice or any cooked rice
  • 1 tbsp olive oil
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp paprika
  • 0.25 tsp black pepper
  • 0.25 tsp salt
  • 0.25 cup soy sauce or coconut aminos for a gluten-free option
  • 0.25 cup pineapple juice
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 0.25 cup green onions chopped, for garnish
  • 0.25 cup toasted coconut flakes for garnish
  • 0.5 cup fresh pineapple diced, fresh is best
  • 0.25 cup red bell pepper thinly sliced
  • 0.25 cup cucumber thinly sliced
  • 1 tbsp sesame seeds for garnish

Equipment

  • Large skillet
  • Large Pot
  • Small Bowl
  • Cutting Board
  • Meat thermometer (optional)
  • Baking sheet (optional)

Method
 

  1. Step 1: Cook jasmine rice according to package directions. Set aside and keep warm while preparing other components.
  2. Step 2: In a small bowl, combine garlic powder, onion powder, paprika, black pepper, and salt. Rub this spice mixture generously over the chicken breasts.
  3. Step 3: Heat olive oil in a large skillet over medium heat. Add seasoned chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F/75°C).
  4. Step 4: While the chicken cooks, prepare the sauce. In a separate bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, and grated fresh ginger until well combined.
  5. Step 5: Remove cooked chicken from the skillet and let it rest on a cutting board for 5 minutes. Pour the prepared sauce into the same skillet. Bring to a gentle simmer and cook for 3-4 minutes, stirring, until the sauce reduces and thickens slightly.
  6. Step 6: Slice the rested chicken into thin strips or bite-sized pieces.
  7. Step 7: Assemble the bowls by adding a generous layer of cooked jasmine rice. Arrange the sliced chicken, diced fresh pineapple, thinly sliced red bell pepper, and thinly sliced cucumber on top of the rice.
  8. Step 8: Drizzle the reduced sauce over the chicken and rice. Garnish with chopped green onions, toasted coconut flakes, and sesame seeds. Serve immediately.

Notes

This highly customizable bowl works well with shrimp, tofu, or pork tenderloin. Enhance with sautéed snap peas, carrots, edamame, spinach, or avocado. Mango can substitute or complement pineapple. Swap jasmine rice for brown rice, quinoa, or cauliflower rice for a low-carb option. Add red pepper flakes or sriracha for heat.
For best results, do not overcook chicken; use a meat thermometer (165°F/75°C) and let it rest. Fresh grated ginger significantly improves the sauce. Ensure sauce is properly reduced to be thick and flavorful. For faster weeknights, prep veggies, pineapple, and even cook rice ahead. Sauce can be whisked and refrigerated for up to 3 days. If coconut flakes aren't toasted, toast them on a baking sheet at 325°F (160°C) for 5-10 minutes, or in a dry skillet for 2-4 minutes, watching closely to prevent burning.
For meal prep, store components separately: cooked chicken, rice, and fresh toppings (pineapple, bell pepper, cucumber) in individual airtight containers. Store the sauce in a separate container. All components last 3-4 days in the refrigerator. Reheat chicken and rice gently before assembling with fresh toppings and sauce.