Description
A tropical-inspired Hawaiian Chicken Bowl packed with sweet and savory flavors, featuring marinated grilled chicken, rice, pineapple, and fresh vegetables.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 cups cooked white or brown rice
- 1 cup fresh pineapple chunks
- 1/2 cup shredded carrots
- 1/2 cup sliced red bell pepper
- 1/4 cup chopped green onions
- 1 tbsp sesame seeds (optional)
Instructions
- In a bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, garlic, and ginger to create the marinade.
- Place chicken breasts in a ziplock bag or container and pour marinade over them. Refrigerate for at least 30 minutes, preferably 2 hours.
- Preheat grill or skillet over medium heat. Remove chicken from marinade and grill for 5-7 minutes per side, or until fully cooked.
- Let the chicken rest for 5 minutes, then slice into strips.
- To assemble the bowl, place cooked rice in the bottom of each serving bowl.
- Top with grilled chicken slices, pineapple chunks, shredded carrots, red bell pepper, and green onions.
- Sprinkle with sesame seeds if desired and serve warm.
Notes
- For added flavor, drizzle extra marinade (boiled) or a teriyaki glaze over the finished bowl.
- Feel free to substitute quinoa or cauliflower rice for a low-carb option.
- This bowl is great for meal prep and can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 18g
- Sodium: 820mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg
