Hawaiian Chicken Bowls
Grilled chicken and veggies, and yup, even the pineapple slices over fluffy brown rice with the easiest, most delicious teriyaki sauce. So So Good!
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Course Main Course
Cuisine American
Servings 4 people
Calories 643 kcal
Sauce
- 1 cup water
- 4 tbsp packed brown sugar
- 1/4 cup soy sauce
- 1/2 tsp toasted sesame oil
- 1 tbsp hoisin sauce
- 2 tbsp honey
- 2 tbsp pineapple juice from canned pineapple rings
- 1 garlic clove, minced
- 1/4 tsp crushed red pepper flakes
- 2 tbsp cornstarch
- 3 tbsp water
Bowl ingredients
- 1 lb chicken tenders
- 1 20 oz can pineapple rings, you'll use about 6 rings reserve 2 tablespoons of juice for sauce
- 1 red bell pepper, cut in 1-inch pieces
- 1 small red onion, sliced
- 1 medium zucchini cut in half lengthwise
- 3 green onions sliced
- toasted sesame seeds for garnish
- olive oil
- 4 servings, cooked brown rice
Bowl ingredients
Heat a grill pan to medium high and drizzle with a little olive oil. Add peppers, onions and zucchini. Grill veggies turning once or twice, until charred in spots and tender crisp. I like my veggies a little crisp so cook them longer if you like them softer. Remove veggies and place on a large plate. Slice the zucchini in half moon shapes.
Drizzle grill pan with a little more olive oil and add pineapple rings. Cook on first side about 3-4 minutes. Turn and cook an additional 2-3 minutes. Remove the pineapple and cut rings into quarters. Place on the plate with veggies.
Place chicken tenders on grill pan. You shouldn't need more oil at this point. Add a little more if the pan looks dry. Cook chicken on medium high for 5-7 minutes on each side or until cooked all the way through. Remove from pan and slice in thin strips.
Assemble bowls
Place a large scoop of rice in bowl and top with grilled chicken, veggies, and pineapple chunks. Drizzle the top generously with the warm teriyaki sauce. Top with fresh green onions and toasted sesame seeds.
Brown rice tip- Rinsing brown rice before cooking is key to making sure it doesn't come out gummy. Rinsing removes a good amount of starch so the rice cooks up nice and fluffy. Add in a splash of olive oil to keep the rice from sticking to the bottom of the pan.
Brown rice substitute- If you don't like brown rice use long grain white rice, jasmine, basmati, or even Minute rice.
Veggies- All kinds of veggies work well in this recipe. Carrots, broccoli, mushrooms, peppers, cabbage, etc.. Use what you love.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Keyword Bowls, Hawaiian Chicken, Healthy Bowls, Pineapple, Rice, Teriyaki, veggies