The sweet aroma of grilled chicken mingling with fresh pineapple instantly transports you to a tropical paradise. This Hawaiian Chicken Bowl with Glossy Teriyaki and Fresh Pineapple comes together in under 30 minutes and balances savory and sweet flavors wonderfully. With each bite, you’ll enjoy the tender chicken, vibrant vegetables, and the luscious teriyaki glaze that ties everything together perfectly.
This recipe is perfect for busy weeknights or casual get-togethers with friends. You can easily prepare the ingredients ahead of time and store them separately until you’re ready to cook, making it a go-to option for meal prep enthusiasts.
Why You’ll Love This Recipe
- The glossy teriyaki glaze infuses every element with rich flavor.
- Fresh pineapple adds a delightful sweetness and juicy texture.
- Quick cooking time means you can whip it up any day of the week.
- Colorful veggies enhance the dish, making it as pleasing to the eyes as it is to the palate.
What You’ll Need
Here’s everything you need to create this delicious dish.
For the Rice
- 2 cups (370g) jasmine rice, rinsed well
- 3 cups (710ml) water
For the Chicken
- 1.5 lbs (680g) chicken breast, cut into 1-inch cubes
- 3/4 cup (180ml) teriyaki glaze, thick and dark amber
- 2 tbsp (30ml) avocado oil, or high-heat vegetable oil
For the Veggies
- 1.5 cups (250g) fresh pineapple, cut into chunks
- 1 large red bell pepper, sliced into thin strips
- 1/4 small red onion, thinly slivered
For Garnish
- 1 tbsp (9g) black sesame seeds
- 3 medium green scallions, finely chopped
Use low-sodium teriyaki glaze for a lighter version.
Substitutions & Swaps
- Jasmine rice can be swapped for brown rice.
- Chicken breast may be replaced with thighs.
- Avocado oil can be substituted with canola oil.
- Fresh pineapple can be replaced with canned pineapple.
How to Make It
Creating this Hawaiian Chicken Bowl is easy with these simple steps.
Prepare the rice
Rinse the jasmine rice under cold water until the water runs clear. Combine it with water in a medium saucepan and bring to a boil over high heat. Once boiling, decrease the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed.
Sear the chicken
Heat avocado oil in a large skillet over medium-high heat. Add the chicken cubes and season lightly with salt. Sear for 5-7 minutes, or until the chicken is golden brown and cooked through. Drizzle the teriyaki glaze over the chicken, stirring to coat evenly for an additional 2 minutes to caramelize the sauce.
Assemble the bowl
In a large bowl, add the cooked jasmine rice as the base. Layer the teriyaki chicken on top, followed by fresh pineapple chunks, red bell pepper strips, and slivered red onion. Garnish with black sesame seeds and chopped scallions before serving.
How to Store It
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: No, the rice and chicken texture degrade.
Reheat: Microwave for 1-2 minutes or until hot.
Tips for Best Results
- Ensure the chicken is cut into uniform pieces for even cooking.
- Let the teriyaki chicken sit briefly after adding the glaze for optimal flavor absorption.
- Use fresh pineapple for the best sweetness and acidity balance.
- Adjust the amount of teriyaki glaze to suit your preferred flavor intensity.
Serving Suggestions
- Serve with a side of crispy seaweed salad for extra crunch.
- Pair with a refreshing cucumber salad to balance the meal.
- Enjoy with a chilled beverage like iced tea or a tropical smoothie.
