Hawaiian Chicken Bowl Recipe
Introduction
The Hawaiian Chicken Bowl is a vibrant, flavorful dish that combines tender marinated chicken with sweet pineapple and fresh vegetables. It’s a perfect balance of savory and sweet, served over hearty brown rice for a satisfying meal.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- 2 cups cooked brown rice
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, diced
- 1 cup snap peas or green beans
- 1 avocado, sliced
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Step 1: In a bowl, mix together the soy sauce, teriyaki sauce, honey, olive oil, garlic powder, ginger powder, salt, and pepper to create a marinade.
- Step 2: Place the chicken thighs in a resealable bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours for better flavor.
- Step 3: While the chicken is marinating, prepare the vegetables. Dice the red bell pepper, snap peas or green beans, and slice the avocado and green onions.
- Step 4: Preheat a grill or a skillet over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off.
- Step 5: Grill or sauté the chicken for about 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C), and the chicken is cooked through.
- Step 6: Once cooked, allow the chicken to rest for a couple of minutes before slicing it into bite-sized pieces.
- Step 7: In serving bowls, layer cooked brown rice as the base. Top with sliced chicken, pineapple chunks, diced bell pepper, snap peas or green beans, and avocado slices.
- Step 8: Drizzle any remaining teriyaki sauce over the bowls and sprinkle with sliced green onions and sesame seeds for garnish.
- Step 9: Serve immediately and enjoy your delicious Hawaiian Chicken Bowl!
Tips & Variations
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Use jasmine or white rice if you prefer a lighter base instead of brown rice.
- Swap snap peas with steamed broccoli or stir-fried bok choy for variety.
- Add a squeeze of fresh lime juice before serving for a zesty kick.
- Substitute chicken thighs with chicken breasts for a leaner option, adjusting cooking time accordingly.
Storage
Store leftover Hawaiian Chicken Bowls in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Avocado slices are best added fresh to avoid browning.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen pineapple instead of fresh?
Yes, frozen pineapple works well. Just thaw and drain any excess liquid before adding it to the bowl to prevent sogginess.
How can I make this recipe gluten-free?
Use gluten-free soy sauce or tamari and ensure your teriyaki sauce is gluten-free. This will keep the dish safe for a gluten-free diet without compromising flavor.
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Hawaiian Chicken Bowl Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A flavorful Hawaiian Chicken Bowl featuring marinated, grilled chicken thighs served over brown rice with fresh pineapple, vibrant vegetables, and creamy avocado, all topped with a drizzle of teriyaki sauce and sesame seeds for a tropical, healthy meal.
Ingredients
Chicken Marinade
- 1 lb boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
Base and Toppings
- 2 cups cooked brown rice
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, diced
- 1 cup snap peas or green beans
- 1 avocado, sliced
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Prepare Marinade: In a bowl, combine soy sauce, teriyaki sauce, honey, olive oil, garlic powder, ginger powder, salt, and pepper to create a flavorful marinade.
- Marinate Chicken: Place chicken thighs in a resealable bag or shallow dish, pour marinade over them, seal or cover, and refrigerate for at least 30 minutes, ideally 1-2 hours, to infuse flavors.
- Prep Vegetables: While the chicken marinates, dice the red bell pepper, prepare snap peas or green beans, slice avocado and green onions for fresh toppings.
- Heat Grill or Skillet: Preheat your grill or skillet over medium-high heat, ensuring it’s hot for even cooking.
- Cook Chicken: Remove chicken from marinade allowing excess to drip off, then grill or sauté for 6-8 minutes per side or until internal temperature reaches 165°F (75°C) and it’s fully cooked.
- Rest and Slice Chicken: Let cooked chicken rest a few minutes, then slice into bite-sized pieces for easy serving.
- Assemble Bowls: In serving bowls, place cooked brown rice as the base, then layer sliced chicken, pineapple chunks, diced bell pepper, snap peas or green beans, and avocado slices on top.
- Garnish and Serve: Drizzle any remaining teriyaki sauce over the bowls, sprinkle with green onions and sesame seeds, then serve immediately for a fresh and delicious meal.
Notes
- Marinate chicken longer (up to 2 hours) for deeper flavor.
- Substitute brown rice with quinoa or white rice if preferred.
- Use fresh pineapple for best texture, canned should be drained well.
- Snap peas or green beans can be lightly steamed if preferred softer.
- Adjust honey quantity to taste for more or less sweetness.
- For a spicier kick, add red chili flakes to the marinade.
- Chicken can be cooked on a grill pan, outdoor grill, or stovetop skillet depending on equipment availability.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
Keywords: Hawaiian Chicken Bowl, grilled chicken, teriyaki chicken, healthy chicken bowl, pineapple chicken bowl, brown rice bowl, tropical chicken recipe
