Hawaiian BBQ Chicken Bowls are a delicious combination of juicy grilled chicken, creamy coconut rice, and vibrant homemade mango salsa. Packed with sweet, savory, and tropical flavors, these bowls are perfect for busy weeknights, meal prep, or a family dinner. If you’re looking for an easy Hawaiian chicken recipe that tastes like summer in every bite, this one is sure to become a favorite.
Why You’ll Love This Recipe
- Sweet, smoky, and tropical flavors in every bite.
- Easy enough for busy weeknights.
- Perfect for meal prep and leftovers.
- Fresh mango salsa adds a bright, refreshing finish.
- Coconut rice makes every bowl rich and satisfying.
- Family-friendly and easy to customize with your favorite toppings.
- Naturally dairy-free and full of wholesome ingredients.
Ingredients
For the Chicken
- 1 pound boneless chicken thighs or chicken breasts
- ½ cup coconut aminos
- ½ cup ketchup
- ¼ cup pineapple juice
- Zest of 1 lime
- ½ teaspoon cumin
- ½ teaspoon garlic salt
- 2 garlic cloves, grated
- 1 teaspoon fresh ginger, grated
For the Mango Salsa
- 1 mango, finely chopped
- 1 red bell pepper, finely chopped
- 1 jalapeño, seeds removed and finely chopped
- 1 shallot, finely chopped
- 1 bunch fresh cilantro, chopped
- Salt, to taste
- Zest and juice of 1 lime
- Drizzle of olive oil
For the Coconut Rice
- 1 cup rice
- ¾ cup coconut milk
- ½ cup water
- ½ teaspoon salt
Garnish
- Lime wedges
- Extra chopped cilantro
Instructions
- In a large bowl, whisk together the coconut aminos, ketchup, pineapple juice, lime zest, cumin, garlic salt, grated garlic, and grated ginger.
- Reserve ¼ cup of the marinade for basting later.
- Add the chicken to the remaining marinade, coating it well. Cover and refrigerate for 30 to 60 minutes.
- To make the mango salsa, combine the mango, red bell pepper, jalapeño, shallot, cilantro, lime zest, lime juice, olive oil, and a pinch of salt in a bowl. Mix well and refrigerate until serving.
- Rinse the rice under cold water until the water runs mostly clear.
- Add the rice, coconut milk, water, and salt to a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let the rice steam, covered, for another 10 minutes before fluffing with a fork.
- Remove the chicken from the refrigerator about 10 to 15 minutes before cooking.
- Preheat a grill to medium-high heat (400–450°F) and lightly oil the grates.
- Grill the chicken for 4 to 5 minutes per side. Brush with the reserved marinade during the final minute on each side. Cook until the internal temperature reaches 165°F.
- Allow the chicken to rest for 5 minutes before slicing.
- If you don’t have access to a grill, cook the chicken in a hot skillet over medium-high heat until fully cooked.
- Assemble the Hawaiian BBQ Chicken Bowls by adding a generous scoop of coconut rice to each bowl. Top with sliced grilled chicken and plenty of mango salsa. Garnish with fresh cilantro and lime wedges before serving.
Tips & Tricks
- Chicken thighs stay extra juicy and flavorful on the grill.
- Marinating overnight creates even richer flavor.
- Freshly grated garlic and ginger provide the best taste.
- Add grilled pineapple for extra sweetness.
- Sliced avocado makes a delicious creamy topping.
- Brown rice or jasmine rice both work well.
- Prepare the rice and salsa ahead of time for quick meal prep.
- Adjust the jalapeño to your preferred spice level.
Details
Prep Time: 20 minutes
Marinate Time: 30–60 minutes
Cook Time: 25 minutes
Total Time: About 1 hour 15 minutes
Yield: 4 bowls
Category: Main Course
Method: Grilling
Cuisine: Hawaiian-Inspired
Difficulty: Easy
Dietary Notes: Dairy-Free
Notes
- Chicken breasts can be used instead of thighs.
- Add grilled pineapple for even more tropical flavor.
- Substitute quinoa for rice if preferred.
- Serve alongside roasted vegetables or a simple green salad.
- Leftover mango salsa is delicious with grilled seafood or tacos.
Nutrition (Approximate Per Serving)
- Calories: 560
- Protein: 35g
- Carbohydrates: 46g
- Fat: 24g
- Fiber: 4g
- Sugar: 14g
FAQ
Can I make Hawaiian BBQ Chicken Bowls ahead of time?
Yes. Store the chicken, coconut rice, and mango salsa separately in airtight containers for easy meal prep.
Can I bake the chicken instead of grilling it?
Yes. Bake at 400°F for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F.
What type of rice works best?
Jasmine rice is an excellent choice because of its fragrant aroma, but basmati or long-grain white rice also work well.
Is this recipe spicy?
The jalapeño adds only mild heat. For a milder bowl, simply leave it out.
Can I freeze this recipe?
Freeze only the cooked chicken and coconut rice for up to three months. Prepare the mango salsa fresh for the best texture and flavor.
Storage
Store leftover chicken, rice, and mango salsa separately in airtight containers in the refrigerator for up to 4 days.
Freeze the cooked chicken and coconut rice for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat the chicken and rice in the microwave or on the stovetop until warmed through, then top with freshly made mango salsa before serving.
Similar Recipes
Hawaiian BBQ Chicken Bowls
Ingredients
Chicken
- 1 pound boneless chicken thighs or chicken breasts
- ½ cup coconut aminos
- ½ cup ketchup
- ¼ cup pineapple juice
- Zest of 1 lime
- ½ teaspoon cumin
- ½ teaspoon garlic salt
- 2 garlic cloves grated
- 1 teaspoon fresh ginger grated
Mango Salsa
- 1 mango finely chopped
- 1 red bell pepper finely chopped
- 1 jalapeño seeded and finely chopped
- 1 shallot finely chopped
- 1 bunch fresh cilantro chopped
- Salt to taste
- Zest and juice of 1 lime
- Drizzle of olive oil
Coconut Rice
- 1 cup rice
- ¾ cup coconut milk
- ½ cup water
- ½ teaspoon salt
Garnish
- Lime wedges
- Extra chopped cilantro
Instructions
- In a medium bowl, whisk together the coconut aminos, ketchup, pineapple juice, lime zest, cumin, garlic salt, grated garlic, and ginger.
- Reserve ¼ cup of the marinade for basting.
- Coat the chicken with the remaining marinade and refrigerate for 30–60 minutes.
- Prepare the mango salsa by combining the chopped mango, bell pepper, jalapeño, shallot, cilantro, lime zest, lime juice, olive oil, and salt. Refrigerate until ready to serve.
- Rinse the rice until the water runs mostly clear.
- Combine the rice, coconut milk, water, and salt in a saucepan. Bring to a boil, reduce to low heat, cover, and cook for 15 minutes.
- Turn off the heat and let the rice steam, covered, for 10 minutes before fluffing with a fork.
- Remove the chicken from the refrigerator about 15 minutes before cooking.
- Preheat a grill to 400–450°F and lightly oil the grates.
- Grill the chicken for 4–5 minutes per side, brushing with the reserved marinade during the final minute on each side. Cook until the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes before slicing.
- If you don’t have a grill, pan-sear the chicken over medium-high heat until fully cooked.
- Assemble the Hawaiian BBQ Chicken Bowls by layering coconut rice, sliced chicken, and generous spoonfuls of mango salsa. Garnish with cilantro and fresh lime wedges.
Notes
- Chicken breasts can be substituted for thighs.
- Add grilled pineapple for extra sweetness.
- Try quinoa instead of rice for additional protein.
- Serve with steamed vegetables or cucumber salad.
- Leftover mango salsa is delicious with grilled fish or tacos.
Conclusion
These Hawaiian BBQ Chicken Bowls are a fresh and flavorful meal that’s easy enough for weeknights yet impressive enough for entertaining. The combination of juicy grilled chicken, creamy coconut rice, and vibrant mango salsa creates a satisfying balance of sweet, savory, and refreshing flavors. Whether you’re preparing lunches for the week or serving dinner to family and friends, this tropical-inspired recipe is guaranteed to become a regular part of your meal rotation.