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Easy Hawaiian Chicken Bowl

This Easy Hawaiian Chicken Bowl is a delightful mix of savory chicken, fresh pineapple, and fluffy rice, perfect for a quick weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course main
Cuisine Hawaiian
Servings 4 servings
Calories 550 kcal

Ingredients
  

For the Hawaiian chicken

  • 1.5 pounds boneless, skinless chicken thighs about 6 to 8 thighs
  • 0.5 cup low-sodium soy sauce or regular soy sauce
  • 0.25 cup brown sugar packed
  • 0.25 cup water
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated or 1 teaspoon ground ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 teaspoon sesame oil optional, at the end
  • 1 tablespoon vegetable oil or coconut oil for cooking

For the bowls

  • 3 cups cooked white rice or brown rice (about 1 cup uncooked)
  • 2 cups fresh pineapple chunks about half a fresh pineapple
  • 2 tablespoons green onions thinly sliced
  • 2 tablespoons sesame seeds white or black

For garnish (optional)

  • 1 bunch fresh cilantro chopped
  • 1 wedge lime

Instructions
 

  • Cook the rice according to package instructions.
  • Cut chicken thighs into bite-sized pieces.
  • Mix soy sauce, brown sugar, water, rice vinegar, garlic, and ginger in a bowl.
  • Cook chicken in a skillet with oil until browned and cooked through.
  • Add sauce to chicken, simmer, and thicken with cornstarch slurry.
  • Assemble bowls with rice, chicken, pineapple, and toppings.

Notes

Use chicken thighs for juiciness and fresh pineapple for better flavor.
Keyword chicken