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Healthy Hawaiian Chicken Bowls - Fresh, Bright, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken and marinade: 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
  • 1/3 cup low-sodium soy sauce or tamari
  • 2 tablespoons fresh lime juice (or rice vinegar)
  • 2 tablespoons honey or pure maple syrup
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • For the bowls: 2 cups cooked brown rice, jasmine rice, quinoa, or cauliflower rice
  • 2 cups fresh pineapple chunks (or well-drained canned pineapple)
  • 1 red bell pepper, sliced
  • 1 small red onion, thinly sliced
  • 1 cup shelled edamame (steamed)
  • 1 medium avocado, sliced or diced
  • 2 cups shredded cabbage or coleslaw mix
  • 2 green onions, thinly sliced
  • Fresh cilantro, chopped (optional)
  • 1 tablespoon sesame seeds (optional)
  • Lime wedges, for serving
  • Light sauce (optional but great): 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon toasted sesame oil
  • 1–2 teaspoons pineapple juice (from the fruit), to taste

Method
 

  1. Marinate the chicken: In a bowl, whisk soy sauce, lime juice, honey, sesame oil, garlic, ginger, and red pepper flakes. Add chicken, toss to coat, and marinate for 20–30 minutes (up to 8 hours in the fridge).
  2. Prep the base and toppings: Cook your choice of rice or quinoa. If using cauliflower rice, lightly sauté until just tender. Slice pepper and onion, cube pineapple, steam edamame, and prep avocado, cabbage, and herbs.
  3. Sear the pineapple and veggies: Heat a large skillet over medium-high. Lightly oil the pan. Add pineapple in a single layer and cook 2–3 minutes per side until caramelized. Remove. In the same pan, quickly sauté the bell pepper and red onion with a pinch of salt until slightly tender but still crisp, 3–4 minutes. Remove.
  4. Cook the chicken: Add the marinated chicken to the hot skillet (discard excess marinade). Cook, stirring occasionally, until browned and cooked through, 6–8 minutes. If it starts to stick, splash in a tablespoon of water to deglaze. Aim for a slight glaze on the chicken.
  5. Make the light sauce: Stir together soy sauce, rice vinegar, honey, sesame oil, and pineapple juice. Taste and adjust sweetness or acidity. This brightens the bowl without drowning it.
  6. Assemble: Add rice to each bowl. Top with cabbage, chicken, caramelized pineapple, sautéed peppers and onions, edamame, and avocado. Spoon over a small amount of the sauce. Finish with green onions, cilantro, sesame seeds, and a squeeze of lime.
  7. Serve: Enjoy warm. Keep extra sauce on the side so everyone can season to taste.