Description

If you’re craving a taste of the tropics, this Hawaiian Chicken Bowl is the perfect dish to transport you to paradise. Bursting with tender chicken, juicy pineapple, and colorful vegetables, this bowl is topped with a flavorful sauce that adds a delightful zing to every bite. Not only is it quick and easy to prepare—making it ideal for busy weeknights or casual family gatherings—but it’s also highly customizable. Whether you’re looking for a refreshing lunch or a hearty dinner, this versatile recipe will quickly become a staple in your kitchen.

Ingredients

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2 boneless, skinless chicken breasts
1 cup cooked jasmine rice
1/4 cup pineapple juice
1/4 cup soy sauce (or coconut aminos)
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 cup diced fresh pineapple
1/4 cup red bell pepper, thinly sliced
1/4 cup cucumber, thinly sliced
1/4 cup chopped green onions (for garnish)
1/4 cup toasted coconut flakes (for garnish)
1 tablespoon sesame seeds (for garnish)

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Instructions

Prepare jasmine rice according to package instructions and set aside.
Mix garlic powder, onion powder, paprika, black pepper, and salt; rub on chicken breasts.
Heat olive oil in a skillet over medium heat; cook chicken for 6-7 minutes per side until done.
In another bowl, whisk soy sauce, pineapple juice, honey, rice vinegar, and ginger; simmer in the same skillet after removing chicken.
Slice chicken and assemble bowls with rice as base; top with chicken slices and veggies.
Drizzle with sauce and garnish as desired.

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 520
Sugar: 18g
Sodium: 780mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 72g
Fiber: 3g
Protein: 30g
Cholesterol: 70mg