Go Back

Hawaiian Chicken Bowl

A vibrant bowl filled with juicy chicken, sweet pineapple, and colorful veggies, all drizzled with a tangy sauce. Perfect for a quick weeknight dinner or meal prep.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Hawaiian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Chicken breast Can substitute with tofu for a vegetarian option.
  • 1 cup Pineapple chunks Fresh or canned.
  • 2 cups Bell peppers A mix of colors is recommended.
  • 1 medium Onion Red or yellow onions are both suitable.
  • 1/4 cup Soy sauce Tamari or coconut aminos are good gluten-free alternatives.
  • 2 tablespoons Honey or maple syrup For sweetness.
  • 2 tablespoons Olive oil Can use coconut oil instead.
  • 2 cups Rice (white or brown) Quinoa or cauliflower rice can be used for a low-carb option.

Method
 

Preparation
  1. Dice the chicken breast into bite-sized pieces. Chop the bell peppers and onion into similar sizes. If using fresh pineapple, slice it into chunks.
Marination
  1. In a bowl, whisk together soy sauce, honey (or maple syrup), and a drizzle of olive oil. Add the chicken pieces and let them marinate for about 15-30 minutes.
Cooking the Chicken
  1. Heat a skillet over medium heat. Add a splash of olive oil and the marinated chicken. Sauté until cooked through and golden brown, about 6-8 minutes. Remove from the skillet and set aside.
Sautéing Veggies
  1. In the same skillet, toss in the onion and bell peppers. Cook until tender and slightly charred, about 4-5 minutes. Add in the pineapple chunks for the last 2 minutes to caramelize.
Combining
  1. Return the chicken to the skillet, mixing it with the veggies and pineapple. Stir well, adjusting seasoning as necessary.
Serving
  1. Serve the mixture over a bed of rice or your chosen base.

Notes

For deeper flavor, marinate the chicken overnight. Feel free to add any other veggies you have on hand.