This Hawaiian Chicken and Rice Bowl is a tropical chicken rice bowl recipe made with juicy chicken, sweet pineapple, crisp veggies, fluffy jasmine rice, and a savory teriyaki-soy glaze. It’s a 30-minute meal recipe for easy lunch or dinner.
It works really well for quick family dinners, meal prep for the week, or even for work lunches. Though it’s a hearty recipe, you can serve it with a cucumber salad or mango salsa on the side.
How to Make a Hawaiian Chicken and Rice Bowl
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Cook the Rice: Prepare jasmine rice according to the package instructions. Set aside.
2. Marinate the Chicken: Cut the chicken into medium pieces. In a bowl, mix teriyaki sauce and soy sauce, then marinate the chicken in it for at least 15 minutes.
3. Cook the Chicken: Heat a skillet over medium-high heat. Sear the chicken until golden and cooked through, about 7–8 minutes. Set aside.
4. Prep the Veggies & Fruit: Dice the pineapple and red bell pepper. Thinly slice the avocado and red onion.
5. Assemble the Bowl: Divide cooked rice into bowls. Top with cooked chicken, pineapple, bell pepper, avocado, and red onion slices.
6. Garnish (Optional): Drizzle with extra teriyaki sauce if desired. Serve immediately.
Serve & Enjoy!
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Important Recipe Notes
- You can use either fresh or canned pineapple, but fresh pineapple gives a brighter, more natural sweetness.
- Don’t skip the marinating step if you have time—it helps the chicken absorb more flavor and stay juicy. Even 15 minutes makes a difference.
- Cut the chicken into even pieces so it cooks at the same time and doesn’t dry out.
- If you like a stronger flavor, you can add a little extra teriyaki sauce right before serving.
- Be careful not to overcook the chicken—once it turns golden and fully cooked, remove it from the pan right away to keep it tender.
- You can prep the rice, veggies, and sauce ahead of time to make assembly super fast later.
- This recipe is very flexible—feel free to add carrots, cucumbers, or even edamame if you want more crunch and color.
Hawaiian Chicken and Rice Bowl
Ingredients
- 1 large chicken breast approx. 7–8 oz / 200–225 g
- ½ cup jasmine rice 90 g
- ½ fresh pineapple or 1 cup canned chunks 125 g
- 1 red bell pepper
- ½ avocado
- ½ red onion
- 2 tbsp teriyaki sauce 30 ml
- 1 tbsp soy sauce 15 ml
Instructions
- Cook the Rice: Prepare jasmine rice according to the package instructions. Set aside.
- Marinate the Chicken: Cut chicken into medium pieces. In a bowl, mix teriyaki sauce and soy sauce, then marinate the chicken in it for at least 15 minutes.
- Cook the Chicken: Heat a skillet over medium-high heat. Sear the chicken until golden and cooked through, about 7–8 minutes. Set aside.
- Prep the Veggies & Fruit: Dice the pineapple and red bell pepper. Thinly slice the avocado and red onion.
- Assemble the Bowl: Divide cooked rice into bowls. Top with cooked chicken, pineapple, bell pepper, avocado, and red onion slices.
- Garnish (Optional): Drizzle with extra teriyaki sauce if desired. Serve immediately.
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