This hawaiian chicken bowl brings together warm rice, grilled chicken, and a fresh pineapple salsa. The chicken gets its flavor from a quick marinade made with pineapple juice, garlic, and cumin. Grilling the pineapple slices before chopping them into the salsa adds a subtle smoky flavor.
You can make this entire meal in about an hour, including the time it takes to marinate the meat. It works well as a weeknight dinner or as a meal prep option for lunches throughout the week. The combination of warm chicken and cool salsa offers a nice contrast in every bite.
Why You’ll Love Hawaiian Chicken Bowl
- Using the juice from the canned pineapple tenderizes the chicken and adds sweetness without requiring extra ingredients.
- Grilling the pineapple slices caramelizes their natural sugars, giving the salsa a deeper flavor profile.
- Rinsing the rice before cooking removes excess surface starch, preventing the grains from clumping together in the bowl.
Hawaiian Chicken Bowl Ingredients
- Chicken breasts: Boneless, skinless breasts work well here, but chicken tenders or boneless thighs are also good options.
- Canned pineapple: Choose pineapple slices packed in 100% juice rather than heavy syrup. You need the juice for the marinade.
- Jalapeño: Remove the seeds and white membranes before dicing to keep the salsa mild. Leave them in if you prefer more heat.
- White rice: Long-grain white rice or jasmine rice provides a fluffy base. You can also use a rice cooker instead of the stovetop method.
- Avocado: Pick an avocado that gives slightly when pressed. Dice it right before mixing the salsa so it does not turn brown.
Exact quantities are in the recipe card below.
How to Make Hawaiian Chicken Bowl
Step 1: Marinate the chicken
Mix the pineapple juice, oil, and spices. Coat the chicken and let it sit for at least 30 minutes to absorb the flavors.
Step 2: Cook the rice
Rinse the rice to remove starch, then simmer it on the stove or in a rice cooker until fluffy and tender.
Step 3: Grill the meat and fruit
Cook the chicken until it reaches a safe internal temperature. Grill the pineapple slices briefly to get nice char marks.
Step 4: Mix the salsa
Chop the grilled pineapple and combine it with the diced onion, jalapeño, cilantro, lime juice, and avocado.
Step 5: Assemble the bowls
Layer the rice, sliced chicken, and pineapple salsa in individual bowls.
Storage Tips for Hawaiian Chicken Bowl
Store the chicken and rice in an airtight container in the refrigerator for up to 4 days. Keep the salsa in a separate container so the avocado does not get mushy when reheated. Reheat the chicken and rice in the microwave for 2 minutes or until warm. Freezing is not recommended due to the fresh avocado salsa.
Expert Tips for Hawaiian Chicken Bowl
- Always use a meat thermometer to verify the chicken reaches a safe internal temperature of 165°F (74°C).
- If you plan to use this recipe for meal prep, store the pineapple and avocado salsa in a separate container so it stays cool when you reheat the chicken and rice.
- You can substitute chicken tenders or boneless skinless thighs for the breasts. Adjust the grilling time slightly to ensure they reach 165°F (74°C).
What to Serve with Hawaiian Chicken Bowl?
Serve these bowls with a side of steamed edamame or a simple green salad dressed with a light vinaigrette.
Hawaiian Chicken Bowl Recipe FAQs
Can I bake the chicken instead of grilling it?
Yes. Bake the marinated chicken breasts in a 400°F (200°C) oven for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C).
Can I use fresh pineapple instead of canned?
You can use fresh pineapple for the salsa. However, you will need to buy separate pineapple juice for the chicken marinade, as fresh pineapple does not yield enough juice easily.
How do I prevent the avocado from turning brown?
The lime juice in the salsa helps slow down the browning process. For the best texture and color, cut and add the avocado just before serving.
Hawaiian Chicken Bowl
Ingredients
- 2 lbs boneless skinless chicken breasts, 900 g
- 1 can sliced pineapple in 100% juice (reserve 1/4 cup / 60 ml juice) 18 oz / 510 g
- 1/4 cup olive oil 60 ml
- 1 tbsp honey
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1.5 cups long-grain white rice 300 g
- 3 cups water 710 ml
- 1 tsp kosher salt for rice
- 1/4 small red onion diced
- 1/2 small jalapeño seeded and diced
- 1/4 cup fresh cilantro chopped, 15 g
- 1 tbsp lime juice
- 1/2 medium avocado diced
Instructions
- In a large bowl, whisk together 1/4 cup (60 ml) of the reserved pineapple juice, olive oil, honey, minced garlic, cumin, 1 teaspoon of kosher salt, and black pepper.
- Add the chicken breasts to the marinade, turning to coat them evenly. Let the chicken marinate at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
- Rinse the white rice under cold water until the water runs clear. Combine the rice, water, and remaining 1 teaspoon of kosher salt in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- Preheat your grill or a grill pan over medium-high heat.
- Grill the marinated chicken for 6 to 8 minutes per side. The chicken is done when a meat thermometer inserted into the thickest part reads 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
- Place 5 of the pineapple slices on the grill. Cook for 2 to 3 minutes per side until grill marks appear. Remove and chop the grilled pineapple into small pieces.
- In a medium bowl, combine the chopped grilled pineapple, red onion, jalapeño, cilantro, lime juice, and avocado. Toss gently to mix.
- Divide the cooked rice among five bowls. Top each with the sliced grilled chicken and a scoop of the pineapple salsa.
