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Hawaiian Chicken Bowl Recipe

Hawaiian Chicken Bowl Recipe
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★★★★★

4.9 from 25 reviews

A vibrant and flavorful Hawaiian Chicken Bowl featuring tender, spice-rubbed chicken glazed with a sweet and tangy pineapple sauce served over fluffy jasmine rice, and topped with fresh pineapple, crisp vegetables, and toasted coconut for a tropical, satisfying meal.

Ingredients

Scale

Chicken and Spice Rub

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

Rice

  • 1 cup cooked jasmine rice

Sauce

  • 1/4 cup soy sauce (or coconut aminos for a gluten-free option)
  • 1/4 cup pineapple juice
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger

Toppings and Garnishes

  • 1/4 cup chopped green onions
  • 1/4 cup toasted coconut flakes
  • 1/2 cup diced fresh pineapple
  • 1/4 cup red bell pepper, thinly sliced
  • 1/4 cup cucumber, thinly sliced
  • 1 tablespoon sesame seeds

Instructions

  1. Cook the Jasmine Rice: Begin by preparing the jasmine rice according to the package instructions. Once cooked, fluff the rice and set it aside, keeping it warm until assembly.
  2. Prepare the Spice Rub: In a small bowl, combine garlic powder, onion powder, paprika, black pepper, and salt. Rub this mixture evenly over both sides of the chicken breasts to infuse them with flavor.
  3. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Place the seasoned chicken breasts in the skillet and cook for 6-7 minutes on each side, until golden brown and the internal temperature reaches 165°F (75°C). Remove the chicken from the pan and set aside.
  4. Make the Sauce: In a separate bowl, whisk together soy sauce, pineapple juice, honey, rice vinegar, and grated fresh ginger until well combined.
  5. Simmer the Sauce: Pour the prepared sauce into the same skillet used for the chicken. Bring it to a simmer over medium heat and cook for 3-4 minutes, allowing the sauce to thicken and reduce slightly.
  6. Slice the Chicken: Thinly slice or cut the cooked chicken breasts into bite-sized pieces for easy assembly and eating.
  7. Assemble the Bowls: Start with a base of cooked jasmine rice in each bowl. Layer the sliced chicken on top, followed by diced fresh pineapple, thin slices of red bell pepper, and cucumber.
  8. Add Sauce and Garnishes: Drizzle the reduced pineapple sauce over the chicken and rice. Finish by sprinkling chopped green onions, toasted coconut flakes, and sesame seeds on top for extra flavor and texture.
  9. Serve and Enjoy: Serve the Hawaiian Chicken Bowls immediately while warm, enjoying the perfect balance of sweet, savory, and fresh flavors.

Notes

  • For a gluten-free option, substitute soy sauce with coconut aminos.
  • Adjust the honey amount to suit sweetness preference.
  • Make sure chicken is cooked to an internal temperature of 165°F (75°C) for safety.
  • Use fresh pineapple for best flavor, canned pineapple can be used in a pinch but drain well.
  • Leftover bowls can be refrigerated for up to 2 days; reheat thoroughly before serving.

Nutrition

Keywords: Hawaiian Chicken Bowl, pineapple chicken, jasmine rice bowl, tropical chicken recipe, easy chicken dinner

Find it online: https://leofoster.com/hawaiian-chicken-bowl-recipe/