Hawaiian Chicken Rice Bowls with Seared Pineapple

Hawaiian Chicken Rice Bowls

These Hawaiian-inspired bowls bring together fluffy white rice, golden pineapple, skillet-cooked zucchini and peppers, and sweet-savory shredded chicken. The chicken cooks as whole breasts, then rests before being pulled into strands and tossed with a light pineapple-soy sauce. Saucing it after shredding keeps the meat moist without coating the whole bowl in a thick glaze.

Cook the components separately in a large skillet while the rice cooks in a saucepan, then arrange them in four bowls. Allow about 65–70 minutes total, including a 20-minute marinade.

Ingredients for Hawaiian Chicken Rice Bowls

• 1 1/2 lb boneless, skinless chicken breasts (about 680g), pounded to an even thickness if needed
• 1 1/2 cups uncooked white jasmine rice (about 280g)
• 2 cups pineapple chunks (about 330g), fresh or drained from a can packed in 100% juice
• 5 tablespoons low-sodium soy sauce, divided: 1/4 cup for the marinade and 1 tablespoon for the sauce
• 3 tablespoons honey, divided: 2 tablespoons for the marinade and 1 tablespoon for the sauce
• 1/2 cup pineapple juice, reserved from juice-packed pineapple or unsweetened
• 2 teaspoons grated fresh ginger, divided
• 3 garlic cloves, minced and divided: 2 for the marinade and 1 for the sauce
• 1 tablespoon lime juice
• 2 tablespoons olive oil or neutral cooking oil, divided: 1 tablespoon for the marinade and up to 1 tablespoon for the skillet
• 1 medium zucchini (about 200g), cut into bite-size pieces
• 1 medium red bell pepper (about 150g), cut into bite-size pieces
• 1 medium orange bell pepper (about 150g), cut into bite-size pieces
• 1 small onion (about 110g), cut into bite-size pieces
• 1 tablespoon white sesame seeds

Optional for serving: lime wedges or a little thinly sliced green onion.

How to Make Hawaiian Chicken Rice Bowls

1. Marinate the chicken: Mix 1/4 cup soy sauce, 2 tablespoons honey, 1 teaspoon ginger, 2 minced garlic cloves, the lime juice, and 1 tablespoon oil. Coat the chicken and refrigerate for 20 minutes. Keep the ingredients for the finishing sauce separate from the raw chicken.
2. Cook the rice: Cook the jasmine rice in water according to the package directions, then fluff it. While it cooks, cut the vegetables. Drain and pat the pineapple dry so it browns rather than releases liquid into the skillet.
3. Sear the pineapple: Preheat a 12-inch skillet over medium-high heat. Add a little of the remaining oil and cook the pineapple uncovered, turning to brown more than one side, about 2–3 minutes per side. Transfer the golden-edged chunks to a plate. Work in batches if they do not fit without crowding.
4. Cook the vegetables: Add the zucchini, peppers, and onion to the hot skillet, using more of the remaining oil as needed. Cook uncovered, stirring occasionally, for 6–8 minutes, until tender-crisp and lightly colored. Work in batches if necessary so the vegetables brown instead of steam. Transfer to a plate.
5. Cook and rest the chicken: Remove the chicken from the marinade and discard the used marinade. Cook the chicken in the skillet over medium to medium-high heat, turning once when the first side is browned. Allow approximately 5–7 minutes per side, but begin checking the thickest part near the end of that window; thickness determines the actual time. The chicken is done at 165°F (75°C). Reduce the heat if the honey coating darkens too quickly. If thick breasts brown before cooking through, lower the heat and cover briefly to finish. Transfer to a plate and rest for 5 minutes.
6. Make the sauce and shred: Add the pineapple juice, remaining 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon ginger, and 1 garlic clove to the skillet. Simmer over medium heat for 3–5 minutes, until slightly reduced but still pourable. Shred the rested chicken with two forks and toss with enough sauce to moisten the strands without submerging them.
7. Assemble four bowls: Divide the rice among wide bowls. Arrange the shredded chicken, pineapple, and cooked vegetables alongside it in distinct portions. Scatter the white sesame seeds over the bowls and serve warm.

How to Keep the Shredded Chicken Juicy

Evenly thick breasts cook more consistently, but a thermometer matters more than minutes per side. Honey can brown before the center reaches 165°F, so lower the heat rather than waiting for a darker crust. Rest the chicken before shredding, then toss the warm strands with the freshly simmered sauce. The marinade that touched raw chicken must be discarded, not used as the finishing sauce.

Fresh or Canned Pineapple

Fresh pineapple and canned chunks packed in 100% juice both work. If using canned fruit, reserve 1/2 cup juice for the sauce, then drain and pat the chunks dry before searing. Avoid syrup-packed pineapple, which makes this lightly sauced bowl sweeter and can leave the fruit too wet to brown well.

Make-Ahead and Storage

Refrigerate cooked components in airtight containers for up to 3 days. Keep the rice, chicken, pineapple, and vegetables separate when practical; store any extra sauce with the chicken or on its own. Reheat the chicken and rice thoroughly in the microwave or a skillet, add the reheated vegetables and pineapple, then finish with sesame seeds.

You can chop the vegetables ahead and keep the raw chicken refrigerated while it marinates. Freezing fully assembled bowls is not recommended because their texture after thawing is uncertain.

For a different pineapple-and-chicken bowl that uses an air fryer, see these garlic lime chicken bowls with pineapple salsa.

Nutrition

Approximate nutrition per bowl, based on 4 servings: 695 calories, 46g protein, 14g fat, and 95g carbohydrates. Approximate values per 100g of prepared food: 115 calories, 8g protein, 2g fat, and 16g carbohydrates. Values vary with the chicken, pineapple, rice preparation, and amount of sauce used.