Hawaiian Chicken Bowls (Sweet & Savory)
These Hawaiian Chicken Bowls are packed with juicy chicken, caramelized pineapple, colorful vegetables, and fluffy rice, all coated in a delicious sweet-and-savory sauce. It’s a quick, vibrant meal that brings tropical-inspired flavors to your dinner table in about 30 minutes.
Ingredients
Chicken
- 1 pound boneless skinless chicken breast diced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sweet & Savory Sauce
- ⅓ cup soy sauce
- 3 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon cornstarch
- 2 tablespoons water
Bowl Base
- 2 cups cooked jasmine rice
Toppings
- 1 cup pineapple chunks fresh or canned, drained
- 1 red bell pepper sliced
- 1 cup broccoli florets
- ½ cup shredded carrots
- 2 green onions sliced
Optional Garnishes
- sesame seeds
- sriracha drizzle
- lime wedges
- avocado slices
Instructions
1. Cook the Rice
- Prepare jasmine rice according to package instructions.
- Set aside and keep warm.
2. Make the Sauce
- In a small bowl whisk together:
- soy sauce
- honey or brown sugar
- rice vinegar
- sesame oil
- garlic
- ginger
- In another small bowl mix cornstarch with water.
- Set both aside.
3. Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add diced chicken and season with salt and pepper.
- Cook for 6–7 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.
- Remove from the pan and set aside.
4. Cook the Vegetables
- In the same skillet add:
- bell pepper
- broccoli
- carrots
- Cook for 3–4 minutes until slightly tender but still crisp.
5. Caramelize the Pineapple
- Add pineapple chunks to the skillet.
- Cook for 2–3 minutes until lightly golden and fragrant.
6. Add Sauce
- Return the chicken to the skillet.
- Pour in the prepared sauce and bring to a simmer.
- Stir in the cornstarch mixture.
- Cook for 1–2 minutes until the sauce thickens and coats the chicken.
7. Assemble the Bowls
- Divide the cooked rice among four bowls.
- Top with chicken, pineapple, and vegetables.
8. Garnish and Serve
- Sprinkle with green onions, sesame seeds, and optional toppings.
- Serve warm.
Video
Notes
📝 Notes
- Use boneless chicken breasts or thighs for juicy, flavorful bowls.
- Marinate chicken in soy sauce, pineapple juice, garlic, and ginger for extra tropical flavor.
- Fresh pineapple adds the best sweetness, but canned pineapple works in a pinch.
- Grill or pan-sear the chicken until caramelized for the best texture.
- Serve over steamed jasmine rice, brown rice, or cauliflower rice for a lighter option.
- Add toppings like shredded carrots, cucumber, avocado, or green onions for freshness.
- Drizzle with teriyaki sauce or spicy mayo for extra flavor.
- Store components separately in the refrigerator for up to 3 days for easy meal prep.
🍽️ Nutrition Facts (Per Serving)
Calories: 480 kcal |Carbohydrates: 52 g |
Fiber: 3 g |
Sugars: 14 g |
Protein: 34 g |
Fat: 14 g |
Saturated Fat: 3 g |
Cholesterol: 85 mg |
Sodium: 640 mg |
Potassium: 620 mg |
Calcium: 60 mg |
Iron: 2.3 mg