EASY Hawaiian Chicken Rice Bowls
Hawaiian chicken rice bowls combine tender chicken, juicy pineapple, and fluffy rice.
Ingredients
For the Chicken and Sauce
- 1½ pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon olive oil or avocado oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup pineapple juice fresh or from canned pineapple
- ⅓ cup low-sodium soy sauce
- 3 tablespoons packed brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 3 cloves garlic minced
- 1 teaspoon freshly grated ginger or ½ teaspoon ground ginger
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For the Bowls
- 3 cups cooked white or jasmine rice from approximately 1 cup uncooked rice
- 1 cup fresh or canned pineapple chunks drained
- 1 red bell pepper thinly sliced
- 2 green onions sliced
- Sesame seeds optional, for garnish
Optional Add-ins
- Steamed broccoli
- Snap peas
- Sliced avocado
- Red pepper flakes
- Halal-certified sriracha
Instructions
Step 1: Prepare the Rice
- Cook the white or jasmine rice according to the package instructions. Once tender, fluff it gently with a fork and keep it warm while preparing the chicken and pineapple sauce.
Step 2: Season and Cook the Chicken
- Pat the chicken pieces dry with paper towels, then season evenly with salt and black pepper.
- Heat the olive oil or avocado oil in a large skillet over medium-high heat.
- Add the chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until the edges become golden brown and the chicken reaches an internal temperature of 165°F (74°C).
- Transfer the cooked chicken to a plate and set aside.
Step 3: Make the Sweet and Savory Sauce
- Reduce the skillet heat to medium.
- Add the pineapple juice, low-sodium soy sauce, brown sugar, vinegar, minced garlic, and ginger.
- Stir everything together and bring the mixture to a gentle simmer.
- Allow it to cook for approximately 2 minutes, stirring occasionally, until the sugar dissolves and the garlic becomes fragrant.
Step 4: Thicken the Pineapple Glaze
- In a small bowl, combine the cornstarch and cold water until completely smooth.
- Stir the mixture again just before adding it to the simmering sauce.
- Pour the cornstarch slurry into the skillet while stirring continuously.
- Cook for another 1–2 minutes, until the sauce thickens into a smooth, glossy glaze that lightly coats the back of a spoon.
Step 5: Combine the Chicken, Pineapple, and Peppers
- Return the cooked chicken to the skillet.
- Add the pineapple chunks and sliced red bell pepper.
- Toss everything gently in the warm sauce for 2–3 minutes, until the chicken is thoroughly coated, the pineapple is heated through, and the peppers soften slightly while retaining a little crunch.
- Taste the sauce and adjust the seasoning if necessary.
Step 6: Assemble the Rice Bowls
- Divide the warm rice evenly among four serving bowls.
- Spoon the glazed chicken, pineapple, and bell peppers over each portion of rice.
- Finish with sliced green onions and optional sesame seeds.
- Serve your Hawaiian Chicken Rice Bowls immediately while the chicken is warm and the pineapple glaze is beautifully glossy.
Notes
For a complete meal, serve these Hawaiian chicken bowls with steamed broccoli, snap peas, or a simple cucumber salad.
Jasmine rice provides a fragrant base that complements the pineapple glaze, but brown rice or cauliflower rice can also be used.
For a lighter variation, substitute chicken breasts for thighs and serve with additional vegetables.
If you prefer a thicker sauce, allow it to simmer for another minute after adding the cornstarch slurry.
For a gluten-free variation, replace regular soy sauce with certified gluten-free tamari and verify that all other packaged ingredients are gluten-free.