Hawaiian Chicken Bowl Recipe (Sweet, Savory, and Simple)

Name: Hawaiian Chicken Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ½ cup jasmine rice (uncooked); Water (as needed for cooking); 1 large chicken breast (about 7–8 ounces); 2 tablespoons teriyaki sauce; 1 tablespoon soy sauce; 1 cup fresh pineapple chunks or canned pineapple (drained); 1 red bell pepper (diced); ½ avocado (sliced); ½ small red onion (thinly sliced); Extra teriyaki sauce (for drizzling)

Jump to Recipe Print Recipe

Bowl-style dinners work because they feel complete and flexible without turning dinner into a project. This Hawaiian chicken bowl has a relaxed, island-inspired feel that fits naturally into everyday cooking and casual meals at home. It’s visually vibrant, easy to serve, and the kind of dinner that feels just as appropriate for a calm weeknight as it does for a laid-back lunch the next day.

Overhead view of two colorful Hawaiian Chicken Bowls and surrounding fresh ingredients, including: white rice, cooked chicken, diced red bell pepper, red onion, pineapple, and avocado. One bowl is drizzled with a dark glaze.

Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.

Bowl-style meals work well because they’re easy to serve and easy to adapt. Everything comes together in one place, which makes this chicken rice bowl a practical option for everyday cooking. This Hawaiian chicken bowl follows a relaxed, tropical-inspired approach that suits casual dinners and simple lunches while still feeling complete and satisfying.

Why You Will Love This Recipe

Sweet and savory flavors that balance perfectly
Ready in just 30 minutes
Great for meal prep and weekday lunches
Customizable with your favorite veggies and toppings
Tastes like your favorite Hawaiian-style restaurant bowl

Close-up of a single Hawaiian Chicken Bowl filled with white rice, dark-glazed chicken pieces, diced red onion, red bell pepper, cubed pineapple, and avocado, all drizzled with a dark sauce and served in a gold bowl on a vibrant green saucer.

Ingredients

See the recipe card for the complete list of ingredients and quantities.

How To Make Hawaiian Chicken Bowl

An overhead shot showing two bowls on a light gray surface: a teal bowl on the left holds cubed chicken pieces marinating in a dark sauce (likely soy or teriyaki), and a white bowl on the right holds cooked white rice.

Step 1: Prepare jasmine rice according to package instructions. Fluff and set aside. Cut the chicken into medium pieces. Mix the teriyaki sauce and the soy sauce in a bowl.
Add chicken and marinate for at least 15 minutes.

An overhead shot showing a white bowl of cooked, browned, and seasoned cubed chicken next to a gray stone cutting board with a pile of chopped red onion.

Step 2: Heat a skillet over medium-high heat.
Sear the chicken for 7-8 minutes, or until golden and fully cooked. Set aside.

Overhead shot showing the assembly process for two Hawaiian Chicken Bowls. A stone cutting board with diced red onion is at the top. Below, two bowls contain white rice, cooked chicken, and cubed pineapple. To the sides are bowls holding diced avocado and diced red bell pepper, ready to be added.

Overhead view of two fully assembled Hawaiian Chicken Bowls placed side-by-side. Each bowl contains white rice, cooked chicken, diced avocado, red bell pepper, cubed pineapple, and sliced red onion.

Step 3: Dice the pineapple and red bell pepper. Thinly slice avocado and red onion.

Step 4: Add rice to bowls. Arrange chicken, pineapple, bell pepper, avocado, and red onion on top. Drizzle extra teriyaki sauce over the bowl before serving.

Expert Tips to make

Use fresh pineapple for the best sweetness and texture
Marinate longer (up to 2 hours) for deeper flavor
For charred flavor, grill the chicken and pineapple
Add a splash of lime for extra brightness
For saucier bowls, double the teriyaki-soy mixture

Serving Ideas & Variations

Grilled version: Grill the chicken & pineapple for smoky flavor
Vegetarian: Swap chicken for tofu or chickpeas
Spicy kick: Add sriracha, chili flakes, or jalapeños
Low-carb: Serve over cauliflower rice
Garlic lover version: Add minced garlic to the marinade
More veggies: Add cucumber, carrots, or edamame

Hawaiian Chicken Bowl FAQs

Can I use canned pineapple?

Yes! Just drain well to prevent extra liquid.

Can I meal prep this?

Yes. Store components separately and assemble before eating.

What other proteins can I use?

Shrimp, salmon, tofu, chickpeas, or beef all work great.

Can I make it gluten-free?

Use gluten-free soy sauce or coconut aminos.

Can I serve it cold?

Yes! This bowl works great warm or chilled.

Two bowls of Hawaiian Chicken Bowl, with the one in the foreground showing white rice, chicken, avocado, red onion, red pepper, and pineapple drizzled with a dark sauce, set on a green saucer with a fork and spoon nearby.

More Poultry Recipes

Creamy turkey rice soup is the kind of cozy dinner that feels comforting from the first spoonful. This homemade one-pot meal turns shredded turkey into a rich, satisfying bowl that works for busy weeknights and holiday leftovers alike. Simple, hearty, and the kind of soup you will want to make again.
These chopped chicken salad meal prep bowls are fresh, crisp, and well-suited for busy weeks. Tender chicken, plenty of crunch, and a simple dressing make them a solid option for quick lunches or make-ahead dinners. Ready in 15 minutes and easy to plan ahead.

Poultry Recipes

Tried this Hawaiian Chicken Bowl? Please rate the recipe and leave a comment below to let us know how they turned out. Your feedback helps others find and enjoy it too!

Hawaiian Chicken Bowl

This Hawaiian chicken bowl is a relaxed, bowl-style meal that fits naturally into everyday cooking. It’s easy to put together, easy to serve, and works well for casual dinners or simple lunches when you want something that feels complete without extra fuss.

Prep Time 15

Cook Time 15

Total Time 30

Serving Size 2

Equipment

Medium Saucepan
Skillet
Cutting board and knife
Mixing bowl

Ingredients

For the Rice

½ cup jasmine rice uncooked
Water as needed for cooking

For the Chicken

1 large chicken breast about 7–8 ounces
2 tablespoons teriyaki sauce
1 tablespoon soy sauce

For the Bowl

1 cup fresh pineapple chunks or canned pineapple drained
1 red bell pepper diced
½ avocado sliced
½ small red onion thinly sliced
Extra teriyaki sauce for drizzling

Instructions

Cook the jasmine rice according to package directions. Once cooked, fluff with a fork and set aside.
Cut the chicken breast into medium bite-sized pieces. In a bowl, combine the teriyaki sauce and soy sauce, then add the chicken and toss to coat evenly. Let it marinate for at least 15 minutes.
Heat a skillet over medium-high heat. Add the marinated chicken along with any remaining sauce and cook for 7 to 8 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove from heat.
While the chicken cooks, dice the pineapple and red bell pepper, slice the avocado, and thinly slice the red onion.
To assemble, divide the cooked rice between two bowls. Top each bowl with chicken, pineapple, bell pepper, avocado, and red onion. Drizzle with additional teriyaki sauce and serve immediately.

Notes

Fresh pineapple gives the best texture, but canned works well for convenience.
This bowl is best assembled fresh, but the rice and chicken can be prepped ahead and stored separately.
Swap jasmine rice with brown rice or coconut rice if preferred.