Hawaiian Chicken Bowl: Your Guide to the Perfect Tropical Meal
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons rice vinegar
- 2 cups long-grain white rice
- 1 cup diced fresh pineapple
- 1 avocado, sliced
- 1 jalapeño, minced (optional)
- Fresh cilantro for garnish
- Instructions:
Instructions
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and optional red pepper flakes. Combine cornstarch with water in another bowl.
- Marinate chicken pieces in the sauce for at least 30 minutes in the fridge.
- Rinse rice under cold water; combine with water and salt in a saucepan. Bring to boil then simmer for 18-20 minutes.
- In another bowl, mix pineapple, bell pepper, onion, cilantro, jalapeño (if using), lime juice, and salt for salsa.
- Cook marinated chicken in a skillet or bake at 400°F (200°C) for about 20-25 minutes until cooked through.
- Assemble bowls with rice as the base topped with chicken and salsa. Garnish with avocado slices and cilantro.
- Helpful Notes:
- Adjust spice levels to suit your taste by adding more jalapeño or omitting it entirely. You can also swap in tofu for a vegetarian version or use different salsas like mango for a unique twist.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 14g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 115mg