Hawaiian Chicken Bowl Marinated

This Hawaiian Chicken Bowl has become my go-to when I crave a colorful and wholesome meal that really satisfies. Juicy marinated chicken, bright veggies, tangy pineapple, and fluffy brown rice all come together in a bowl that is as beautiful as it is delicious.

Every time I make this bowl it feels like a mini island getaway right at my kitchen table. My kids love piling their favorite toppings and I love that everyone is getting something nourishing.

Ingredients

• Chicken breast: High quality chicken breast gives you lean protein I like picking Halal certified for flavor and ethics
• Olive oil: Use a good fresh olive oil because it helps the chicken stay juicy as it grills
• Soy sauce: Use regular or tamari for gluten free The saltiness balances the sweetness in the bowl
• Honey: A touch of natural sweetness rounds out the marinade
• Lime juice: Adds brightness For best flavor squeeze it fresh
• Garlic powder: Use fresh garlic if you have it or grab a quality garlic powder for ease
• Ginger: Freshly grated is best for punchy flavor but ground also works in a pinch
• Black pepper and salt: A little seasoning makes all the difference Use kosher salt if possible
• Paprika: Spanish paprika lends subtle smokiness if you can find it
• Brown rice or quinoa: Choose a fluffy and slightly nutty whole grain base I love to make a big batch for meal prep
• Pineapple: Fresh is best if sweet and ripe Canned is a handy swap
• Cherry tomatoes: Pick plump and sweet little tomatoes for juicy bursts
• Avocado: Sliced creamy avocado adds richness Pick ones with gentle give when pressed
• Shredded carrots: Vibrant color and crunch Peel them yourself or grab pre-shredded for quickness
• Red cabbage: Go for firm and bright cabbage for the freshest crunch
• Cucumber: Crisp cool cucumbers make the bowl extra refreshing Use Persian or English for tender skin
• Cilantro and green onions: Fresh herbs for a zippy finish Snip right before serving
• Optional toppings: Try sesame seeds chili flakes or extra lime for a punchy garnish

Step-by-Step Instructions

Marinate the Chicken:

In a medium bowl whisk together olive oil soy sauce honey lime juice garlic powder ginger black pepper salt and paprika until combined and glossy Add the chicken breasts making sure they are well coated Then cover and chill for at least 20 minutes longer marinating up to 1 hour deepens the flavor

Grill the Chicken:

Heat a grill or grill pan over medium high until it is hot but not smoking Remove chicken from the marinade and let excess drip off Lay the breasts on the grill and cook about five to seven minutes per side until golden and they register at least 165 degrees Fahrenheit Let the chicken rest for a few minutes before slicing so juices redistribute

Cook the Rice or Quinoa:

While the chicken is marinating rinse your brown rice or quinoa under cold water Cook according to package instructions until tender and fluffy If you want dinner on the table faster use leftover grains or ready to serve packets

Prep the Bowl Veggies:

While the chicken is grilling slice avocado and cucumber halve the cherry tomatoes shred carrots and thinly slice the red cabbage Chop cilantro and green onions Save these separately so everyone can build their own bowl

Assemble the Bowls:

Divide the cooked rice or quinoa between four serving bowls Artfully arrange grilled chicken pineapple chunks avocado carrots cabbage cucumber and tomatoes over the grains

Add Toppings and Serve:

Finish each bowl with a sprinkle of cilantro sliced green onions sesame seeds chili flakes and squeeze of lime juice You can drizzle on a dash more soy sauce or hot sauce if you like

Pin

The pineapple is what really brings these bowls to life for me Its sweet tang cuts through the hearty grains and tender chicken making each bite feel special We always fought over the extra pineapple when I was a kid so now I always add a little extra

Storage tips

Store the chicken rice and veggies in separate containers in the fridge for up to three days This keeps everything fresh and prevents sogginess Assemble your bowl just before eating Leftover grilled chicken can be chopped onto salads or wraps

Ingredient substitutions

If you do not have brown rice try quinoa or even cauliflower rice For a vegetarian version swap in tofu or tempeh and use maple syrup in place of honey Fresh pineapple makes the bowl pop but mango chunks also work

Serving suggestions

Serve these bowls warm or at room temperature They make fun party food in a “bowl bar” setup where everyone adds their own toppings I love them for lunch meal prep since they travel well and taste great cold

Cultural context

Hawaiian Chicken Bowls are inspired by the island tradition of plate lunches which mix flavors from Asia and the South Pacific The sweet savory notes and bold colors echo the diverse food culture in Hawaii This recipe is my tribute to those tropical flavors in a weekday friendly bowl

Recipe Questions & Answers

→ Can I use quinoa instead of brown rice?

Absolutely! Quinoa is a great gluten-free option and adds a slightly nutty flavor which complements the other ingredients well.

→ How long should I marinate the chicken?

For best results, let the chicken marinate for at least 30 minutes. Marinating up to an hour helps develop deeper flavor.

→ Can I grill the chicken indoors?

Yes, a grill pan or stovetop grill works perfectly if outdoor grilling isn’t available.

→ Is it okay to use canned pineapple?

Canned pineapple chunks are a convenient substitute. Drain them well before adding for best texture.

→ Are there alternative protein options?

Grilled tofu or shrimp also work well and soak up the marinade nicely if you prefer a different protein.

→ What toppings enhance the flavor?

Try sesame seeds, chili flakes, a squeeze of lime, or extra soy sauce to bring out different flavor notes.