Hawaiian Chicken Bowl with Rice & Veggies
This Hawaiian-inspired bowl features juicy marinated chicken with a sweet pineapple glaze, served over fluffy rice with colorful veggies. It’s vibrant, balanced, and perfect for meal prep or a weeknight dinner.
Prep time: 15 minutes
Marinating time: 30 minutes
Cook time: 20 minutes
Total time: ~50 minutes
Servings:4
Ingredients
For the Chicken Marinade:
500g (1 lb) boneless, skinless chicken breast or thighs
3 tbsp soy sauce
2 tbsp pineapple juice
1 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil (or olive oil)
2 cloves garlic, minced
1 tsp grated fresh ginger
For the Bowl:
2 cups cooked jasmine rice (or brown rice/quinoa)
1 cup pineapple chunks (fresh or canned, drained)
1 red bell pepper, sliced
1 cup broccoli florets
1 medium carrot, julienned or thinly sliced
½ cucumber, sliced into half moons
Garnishes:
1 tbsp sesame seeds
2 green onions, thinly sliced
Fresh cilantro
Instructions
Marinate the chicken:
In a bowl, whisk soy sauce, pineapple juice, honey, vinegar, sesame oil, garlic, and ginger. Add chicken, toss well, and marinate at least 30 minutes (or overnight for deeper flavor).
Cook the chicken:
Heat a skillet or grill pan over medium-high heat. Add chicken and cook 6–8 minutes until caramelized and cooked through (165°F / 74°C internal temp). Remove and set aside.
Cook veggies & pineapple:
In the same skillet, quickly sauté bell pepper, broccoli, and carrot until just tender (3–4 minutes). Add pineapple chunks and stir for 1–2 minutes until lightly caramelized.
Assemble bowls:
Divide rice among bowls. Top with chicken, sauteed veggies, and pineapple.
Finish & serve:
Sprinkle with sesame seeds, green onions, and cilantro. Serve warm.
Notes & Tips
Swap jasmine rice with coconut rice for extra island flavor.
Add avocado slices for creaminess.
Meal-prep friendly: Store chicken, rice, and veggies separately in containers for up to 4 days.
For a lighter option, serve over cauliflower rice.
Frequently Asked Questions
Q: Can I bake the chicken instead of pan-frying?
Yes — bake at 200°C (400°F) for 18–20 minutes, flipping once.
Q: Can I make this vegetarian?
Swap chicken for tofu or tempeh, marinate the same way, and pan-fry until golden.
Q: Can I make it spicier?
Add a drizzle of sriracha or sprinkle of chili flakes in the marinade.
Nutritional Information
Calories: ~420
Protein: 31g
Carbs: 52g
Fat: 10g
Fiber: 5g