Hawaiian Chicken Bowl
A vibrant dish combining tender chicken, sweet pineapple, and colorful vegetables on a bed of fluffy jasmine rice, delivering authentic tropical flavors.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces Using thighs can add juiciness.
- 2 cups cooked jasmine rice Can substitute with brown rice or quinoa.
- 1 cup pineapple chunks (fresh or canned, drained) Fresh pineapple has a brighter flavor.
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 small red onion, thinly sliced
- 1 tablespoon vegetable oil
- to taste salt and pepper
Sauce Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
Garnish
- 2 tablespoons chopped green onions For garnish.
- 1 tablespoon sesame seeds For garnish.
Instructions
Preparation
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the chicken pieces to the skillet. Season with salt and pepper.
- Cook the chicken for about 6-8 minutes, stirring occasionally until golden brown and thoroughly cooked.
- Remove the chicken from the skillet and set it aside on a plate.
Cooking Vegetables
- In the same skillet, add the chopped red and green bell peppers and thinly sliced red onion.
- Sauté the vegetables for about 4-5 minutes until tender yet crisp.
Cooking the Sauce
- In a small bowl, mix the soy sauce, honey, apple cider vinegar, garlic powder, and ginger powder.
- Return the cooked chicken to the skillet with the sautéed vegetables.
- Pour the sauce over the mixture and add the pineapple chunks.
- Stir everything together and cook for another 3-4 minutes until the sauce thickens slightly.
Serving
- Divide the cooked jasmine rice among serving bowls.
- Top each bowl with the chicken mixture, ensuring even distribution of pineapple and veggies.
- Garnish with chopped green onions and sesame seeds.
- Serve hot and enjoy your Hawaiian Chicken Bowl!
Notes
Feel free to customize your bowl with additional garnishes or serve with lime wedges for zest. Leftovers can be stored in an airtight container for up to three days.