Think beach side island vibes in paradise and this recipe will take you there! There’s something so enticing about feeling that ocean breeze and the scent of grilled chicken mixing with the tangy sweetness of pineapple dancing in the air to make you think and feel tropical warmth no matter what time of year you make this dish.
HAWAIIAN CHICKEN BOWL adapted from WEEK NIGHT DISHES
1 pound boneless, skinless chicken breasts or tenders, cut into bite-sized pieces
1 tablespoon avocado oil
- In a large skillet over medium-high heat, heat the oil.
- Add the chicken and cook3-4 minutes per side until browned on all sides and fully cooked through.
- Remove and set aside.
1 cup canned pineapple chunks, drained and juice reserved
1/2 red onion, sliced thin, divided
1/2 cup diced red bell pepper
- In the same skillet, add a splash of the reserved pineapple juice and toss in the pineapple chunks, half the red onion and the red bell pepper, sautéing 3–4 minutes until slightly caramelized and softened.
2 cloves garlic, minced
1/4 cup Bragg’s liquid aminos
2 tablespoons QUALITY honey
1 tablespoon cornstarch
1/4 teaspoon ground ginger
- In a small bowl, whisk together the liquid aminos, honey, garlic, ginger, 2 tablespoons of reserved pineapple juice and cornstarch until smooth.
- Pour this into the skillet with the pineapple and veggies, stirring constantly 2-3 minutes until thickened.
2 cups cooked jasmine or brown rice
Reserved 1/2 red onion, sliced thin
1 small bunch green onions, sliced
Thinly shredded carrots, for garnish
Chopped parsley, for garnish
1 tablespoon sesame seeds, for garnish
- Return the chicken to the pan and stir to coat with the sauce.
- Simmer for another minute or two, letting all the flavors come together.
- Scoop warm rice into bowls.
- Top with the chicken-pineapple mixture.
- Sprinkle with green onions, reserved red onion slices and sesame seeds if desired.
NOTES:
- I often substitute Yakisoba noodles for the rice.
- I also like to use tenders and cook them before cutting into chunks.