Hawaiian Chicken and Rice Bowl
This Hawaiian Chicken and Rice Bowl is a 30-minute meal made with tender, juicy chicken with sweet pineapple, fresh vegetables, and fluffy jasmine rice, all coated in a savory teriyaki-soy sauce.
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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.
Servings: 2
Calories: 520kcal