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.
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.
