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–+ servings
Hawaiian Chicken Bowl

Delicious Hawaiian Chicken Bowl: Tropical Flavor Awaits

Experience the vibrant tropical flavors of this Hawaiian Chicken Bowl, a delightful blend of chicken, rice, and fresh veggies.
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Prep Time 30 minutes
Cook Time 15 minutes
Marination Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Hawaiian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 1/4 cup Soy Sauce tamari for gluten-free option
  • 1/4 cup Teriyaki Sauce substitute with homemade teriyaki or sweet chili sauce
  • 2 tablespoons Honey maple syrup for vegan option
  • 2 tablespoons Olive Oil any neutral oil can be used
  • 1 teaspoon Garlic Powder fresh minced garlic can be used
  • 1 teaspoon Ginger Powder fresh grated ginger for more intensity
  • Salt to taste
  • Pepper to taste
Bowl Ingredients
  • 1 pound Chicken Thighs can substitute with chicken breasts
  • 2 cups Brown Rice or cauliflower rice for low-carb
  • 1 cup Pineapple Chunks
  • 1 large Red Bell Pepper or any bell pepper variety
  • 1 cup Snap Peas or Green Beans or broccoli florets
  • 1 medium Avocado omit for a lighter dish
  • 2 stalks Green Onions for garnish
  • 1 tablespoon Sesame Seeds for garnish

Equipment

  • grill or large skillet

Method
 

Preparation Instructions
  1. In a medium bowl, whisk together soy sauce, teriyaki sauce, honey, olive oil, garlic powder, ginger powder, salt, and pepper until smooth.
  2. Place chicken thighs in a resealable bag or shallow dish and pour the marinade over, coating thoroughly. Marinate for at least 30 minutes.
  3. Chop red bell pepper, snap peas or green beans, and pineapple into bite-sized pieces.
  4. Heat a grill or skillet over medium-high heat for about 5 minutes, removing excess marinade from chicken.
  5. Cook marinated chicken thighs for 6-8 minutes on each side until golden-brown and internal temperature reaches 165°F (75°C).
  6. After resting, slice chicken thighs into bite-sized pieces.
  7. Assemble the bowl with a base of cooked brown rice, then add sliced chicken and arranged vegetables.
  8. Drizzle with remaining teriyaki sauce, garnish with green onions and sesame seeds before serving.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 70mgCalcium: 50mgIron: 3mg

Notes

Marination is key for flavor. Ensure chicken rests after cooking to keep it juicy. Cut veggies evenly for optimal cooking.

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