Hawaiian Chicken Bowl

When the first spoonful of this Hawaiian Chicken Bowl hits your lips, you’ll feel like you’ve been whisked away to an island breeze, minus the airfare. Bright pineapple mingles with tender chicken, crisp bell peppers and broccoli, all coated in a sticky-sweet teriyaki glaze that’s impossible not to love. As a self-proclaimed home cook and flavor chaser, I love how this recipe takes just 15 minutes to prep, 25 minutes to cook and a quick 5 minutes to rest before you dive in—perfect for busy weeknight dinners or a leisurely weekend lunch.

Let’s be honest: there’s nothing more satisfying than a meal that tastes like vacation but is as easy as tossing everything in one skillet. This dish clocks in at around 400 calories per serving, making it a solid pick for anyone aiming for a healthy chicken bowl without sacrificing big, bold tastes. And if you’re a cooking beginner, rejoice—this recipe is geared toward novices and seasoned chefs alike. Between the aromatic ginger and garlic, the snappy veggies, and the luscious jasmine rice base, you’ll find yourself coming back to this bowl over and over. Trust me, once you master these simple steps, you’ll be sharing this pineapple chicken bowl with friends, family, or anyone craving a tropical twist at the dinner table.

KEY INGREDIENTS IN HAWAIIAN CHICKEN BOWL

Before diving into the cooking frenzy, let’s talk about the stars of this show. Each ingredient brings its own vibrant note, and together they create a harmony of sweet, savory, and fresh.

• Jasmine rice

This fragrant, fluffy grain soaks up every drop of sauce, creating a tender base that balances the bold topping.

• Chicken breast

Lean and protein-packed, it becomes juicy when seasoned and seared, delivering a hearty canvas for the pineapple-vegetable medley.

• Pineapple chunks

Fresh or canned, these golden jewels provide a burst of natural sweetness and gentle acidity that wakes up your taste buds.

• Red bell pepper

Colorful and crisp, red peppers introduce a sweet crunch and a vibrant hue that makes each bowl Instagram-worthy.

• Broccoli florets

They add a tender-crisp bite and a pop of green that complements the pineapple’s yellow and the chicken’s golden-brown sear.

• Onion

Sliced thin, onions form the flavorful backbone of the dish, softening and sweetening as they sauté.

• Garlic

Minced garlic brings an irresistible aroma and depth, layering savory complexity under the teriyaki glaze.

• Soy sauce

This salty, umami-rich liquid provides the base seasoning, enhancing every component with its deep, savory profile.

• Teriyaki sauce

With its brown sugar sweetness and tang, it creates that signature Hawaiian glaze that ties the bowl together.

• Olive oil

A neutral, healthy fat that helps sear chicken and vegetables without overpowering the delicate flavors.

• Ginger

Freshly grated, ginger lends a zesty, slightly spicy note that cuts through richness and lifts the entire dish.

• Salt and pepper

Simple staples that season each element to perfection, ensuring every bite sings.

• Sesame seeds

Toasted and sprinkled on top, these tiny seeds add a nutty crunch and visual appeal.

• Green onions

Chopped and scattered over the finished bowl, they introduce brightness and a mild oniony bite.

HOW TO MAKE HAWAIIAN CHICKEN BOWL

Time to transform those vibrant ingredients into a mouthwatering bowl of tropical goodness. Follow these steps to achieve the perfect balance of textures and flavors.

1. Begin by preparing the jasmine rice according to package instructions. Rinse it under cold water until the water runs clear, then cook in simmering water until just tender. Fluff with a fork and set aside.

2. In a large skillet, heat the olive oil over medium-high heat until it shimmers lightly.

3. Add the diced onion and minced garlic to the skillet. Sauté for 2–3 minutes, stirring frequently, until the onions turn translucent and the garlic becomes fragrant.

4. While the onions and garlic are cooking, season the chicken breast with salt, pepper, and freshly grated ginger, rubbing the spices into every inch.

5. Add the seasoned chicken breast to the hot skillet. Cook for about 6–8 minutes on each side, pressing gently with a spatula to ensure even browning, until the chicken is cooked through and no longer pink inside.

6. Remove the chicken from the skillet and let it rest on a cutting board for a few minutes before slicing it into bite-sized pieces. This keeps the juices locked in.

7. In the same skillet, add the red bell pepper and broccoli florets. Sauté for 4–5 minutes, tossing occasionally, until the vegetables are tender-crisp.

8. Stir in the pineapple chunks, soy sauce, and teriyaki sauce. Mix thoroughly, scraping up any flavorful bits from the skillet, and cook for another 2–3 minutes.

9. Return the sliced chicken to the skillet and toss everything together, allowing the flavors to meld for about 2 more minutes over medium heat.

10. To serve, place a generous scoop of jasmine rice in a bowl and top with the chicken and vegetable mixture.

11. Garnish with a sprinkle of sesame seeds and chopped green onions before serving.

SERVING SUGGESTIONS FOR HAWAIIAN CHICKEN BOWL

Elevating this Hawaiian Chicken Bowl from a simple meal to a memorable dining experience is all about thoughtful presentation and complementary flavors. Whether you’re hosting a casual backyard barbecue or plating up a midweek dinner, a few finishing touches can make your bowl feel extra special. The colors are already popping—imagine the emerald greens of broccoli and green onions against the sunny yellows of pineapple, all nestled on a bed of pearly jasmine rice. Adding contrasting textures and a hint of brightness will send your taste buds on a tropical holiday.

• Serve with a mango salsa on the side for an extra fruity kick, combining chopped mango, red onion, cilantro, lime juice, and a pinch of salt.

• Offer a drizzle of spicy sriracha mayo across the top, blending mayonnaise with a swirl of sriracha to add creamy heat.

• Complement the bowl with a refreshing cucumber salad, thinly sliced cucumbers tossed in rice vinegar, sesame oil, and a touch of sugar.

• Pair with an iced green tea or a cold, crisp lager to balance the bowl’s sweet-savory profile and cleanse the palate between bites.

HOW TO STORE HAWAIIAN CHICKEN BOWL

Life can get busy, and having a make-ahead meal that doesn’t compromise on flavor is pure gold. This Hawaiian Chicken Bowl stores beautifully, maintaining its vibrant taste for days when properly packed. Whether you’re meal prepping for the week or saving leftovers for a quick lunch, the trick is to separate components and use airtight containers to preserve textures and prevent sogginess. Keep in mind that the rice locks in moisture from the sauce, so separating it from the topping can help everything stay freshest.

• Store in airtight containers in the refrigerator for up to 3 days. Place the rice in one compartment and the chicken-vegetable mixture in another to maintain the ideal texture.

• For longer storage, freeze the cooked chicken and veggies in a freezer-safe container for up to one month. Thaw overnight in the fridge before reheating.

• Reheat gently in a non-stick skillet over medium heat, adding a splash of water or additional teriyaki sauce to revive the glaze and keep the chicken moist.

• If using the microwave, cover the bowl with a damp paper towel to trap steam and prevent the dish from drying out. Heat in 60-second intervals, stirring in between.

CONCLUSION

Wow, what a journey we’ve taken together through the vibrant world of this Hawaiian Chicken Bowl! From the first notes of ginger and garlic in your skillet to the final sprinkle of sesame seeds, you’ve created a bowl that captures the joyful spirit of island flavors right in your own kitchen. With just a few simple ingredients—fluffy jasmine rice, juicy chicken breast, crisp veggies, and sweet pineapple—you’ve whipped up a dish that’s beginner-friendly, packs only 400 calories per serving, and can be on your table in about an hour including prep and rest time. Whether you’re looking for an easy weeknight dinner, a healthy lunch option, or your next potluck showstopper, this recipe delivers.

Feel free to print this article and tuck it into your recipe binder for safe keeping. You’ll find an FAQ section below with answers to common questions—everything from ingredient swaps to reheating tricks. If you try this Hawaiian Chicken Bowl, I’d absolutely love to hear how it turned out. Drop a comment below with your thoughts, share any fun twists you added, or shoot over any questions if you need a helping hand in the kitchen. Your feedback helps me make these recipes even better and inspires others to dive in and create their own tropical masterpiece. Enjoy every sweet, savory, tender, and crisp bite—you deserve that island getaway on a plate!

Print Recipe

Hawaiian Chicken Bowl

Author: Sophie Bennett Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Rest Time 5 mins Total Time 45 mins

Calories: 400

Description

Experience juicy chicken seared with ginger and garlic, tossed with crunchy bell peppers, broccoli, and juicy pineapple in a savory teriyaki glaze served over fluffy jasmine rice.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups cooked jasmine rice

• 1 lb chicken breast, boneless and skinless

• 1 cup pineapple chunks (fresh or canned)

• 1 red bell pepper, diced

• 1 cup broccoli florets

• 1 onion, sliced

• 2 cloves garlic, minced

• 3 tablespoons soy sauce

• 2 tablespoons teriyaki sauce

• 1 tablespoon olive oil

• 1 teaspoon ginger, grated

• Salt and pepper to taste

• Sesame seeds for garnishing

• Chopped green onions for garnishing

Instructions

1. Begin by preparing the jasmine rice according to package instructions. Set aside when done.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until they are tender and fragrant.
4. While the onions and garlic are cooking, season the chicken breast with salt, pepper, and grated ginger.
5. Add the seasoned chicken breast to the skillet and cook for about 6-8 minutes on each side, or until the chicken is cooked through and no longer pink.
6. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
7. In the same skillet, add the red bell pepper and broccoli florets. Sauté for 4-5 minutes until the vegetables are tender-crisp.
8. Stir in the pineapple chunks, soy sauce, and teriyaki sauce. Mix well and cook for another 2-3 minutes.
9. Return the sliced chicken to the skillet and toss everything together, allowing the flavors to meld for about 2 more minutes.
10. To serve, place a generous scoop of jasmine rice in a bowl and top with the chicken and vegetable mixture.
11. Garnish with sesame seeds and chopped green onions before serving.

Note

• Feel free to customize the vegetables based on seasonal availability.
• For a spicier twist, add a dash of sriracha or red pepper flakes.
• This dish can be prepared in advance and stored in the refrigerator for up to 3 days.
• Use leftover cooked chicken or tofu for a quicker meal preparation.
• The balance of flavors in this dish makes it perfect for summer barbecues or cozy dinners.

Keywords: hawaiian chicken bowl, pineapple chicken bowl, teriyaki chicken recipe, weeknight dinner, healthy chicken bowl, easy dinner recipes