Hawaiian Chicken Bowl
Tender cubes of chicken breast glazed in a thick teriyaki sauce join juicy fresh pineapple and crisp bell peppers over fluffy jasmine rice for a bright, balanced dinner. This Hawaiian chicken bowl comes together in about 30 minutes and feels like a mini vacation on a plate.
Equipment
- Medium saucepan with lid
- Large skillet
- Cutting Board
- Chef's Knife
- Measuring cups and spoons
Ingredients
- 2 cups jasmine rice rinsed well
- 3 cups water
- 1.5 lbs chicken breast cut into 1-inch cubes
- 3/4 cup teriyaki glaze thick and dark amber
- 2 tbsp avocado oil or high-heat vegetable oil
- 1.5 cups fresh pineapple cut into chunks
- 1 large red bell pepper sliced into thin strips
- 1/4 small red onion thinly slivered
- 1 tbsp black sesame seeds for garnish
- 3 medium green scallions finely chopped
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- While the rice cooks, heat avocado oil in a large skillet over medium-high heat. Pat the chicken cubes dry, add them to the skillet in a single layer, and sear undisturbed for 2-3 minutes until golden. Stir and continue cooking until just cooked through, about 5-6 minutes total.
- Push the chicken to one side of the skillet. Add the red bell pepper strips, slivered red onion, and pineapple chunks to the open space. Cook for 2-3 minutes, stirring occasionally, until peppers are crisp-tender and pineapple is warmed through.
- Pour the teriyaki glaze over the chicken, vegetables, and pineapple. Stir to coat evenly and let it bubble for 1-2 minutes until the glaze thickens slightly and clings to the ingredients.
- Divide the rice among serving bowls. Top with the teriyaki chicken mixture, spooning any extra glaze over the top. Garnish with black sesame seeds and chopped scallions.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep rice and chicken mixture separate if possible to maintain texture.
Reheating: Reheat gently in a skillet over medium heat with a splash of water or extra teriyaki glaze. Microwave works but may soften the chicken.
Best Tips: Rinse the rice well for fluffy grains. Pat chicken dry before searing for better browning. Use a thick teriyaki glaze for that glossy finish.
Variations: Swap chicken thighs, shrimp, or tofu. Use brown rice, quinoa, or cauliflower rice. Add snap peas or broccoli for extra veggies.