Hawaiian Chicken Bowl
A vibrant and flavorful Hawaiian Chicken Bowl featuring juicy chicken, sweet pineapple, and a delightful blend of spices, perfect for meal prepping and family dinners.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup cooked jasmine rice
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Sauce Ingredients
- 1/4 cup soy sauce or coconut aminos
- 1/4 cup pineapple juice
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
Garnishes
- 1/4 cup chopped green onions
- 1/4 cup toasted coconut flakes
- 1/4 cup chopped fresh pineapple
- 1 piece red bell pepper
- 1 piece cucumber
- 1 tablespoon sesame seeds
Instructions
Preparation
- Start by preparing the jasmine rice according to the package instructions and set it aside.
- In a small bowl, mix together garlic powder, onion powder, paprika, black pepper, and salt.
Cooking Chicken
- Heat olive oil in a large skillet over medium heat.
- Add the seasoned chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through (internal temperature of 165°F / 75°C).
Preparing Sauce
- In a bowl, whisk together soy sauce, pineapple juice, honey, rice vinegar, and grated ginger.
- Once the chicken is done, set it aside and pour the sauce into the skillet, simmer for about 3-4 minutes.
Assembly
- Slice the chicken into thin strips or bite-sized pieces.
- In serving bowls, add jasmine rice at the bottom, top with chicken, diced fresh pineapple, red bell pepper, and cucumber.
- Drizzle the reduced sauce over the top and garnish with green onions, toasted coconut flakes, and sesame seeds.
- Serve immediately and enjoy!
Notes
Store leftovers in an airtight container for 3-4 days. Can batch cook for easy meals throughout the week. Adjust spices and ingredients to personal preference.