Easy Hawaiian Chicken Rice Bowls

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Dinner Recipe

Calories: 520

For the Chicken and Sauce

1½ pounds boneless skinless chicken thighs or breasts cut into 1-inch pieces: Thighs stay juicier; breasts cook faster and stay lean.
1 tablespoon olive oil or avocado oil: Helps the chicken brown without sticking.
½ teaspoon salt: Seasons the chicken evenly.
¼ teaspoon black pepper: Adds mild warmth.
¾ cup pineapple juice from the can or fresh: Forms the sweet base of the glaze.
⅓ cup low-sodium soy sauce: Provides salty depth without overpowering.
3 tablespoons brown sugar packed: Creates sticky caramelization.
2 tablespoons rice vinegar or apple cider vinegar: Brightens the sauce and cuts richness.
3 cloves garlic minced: Builds savory aroma.
1 teaspoon fresh grated ginger or ½ teaspoon ground: Adds gentle heat and fragrance.
1 tablespoon cornstarch mixed with 2 tablespoons cold water: Thickens the sauce into a glossy coating.

For the Bowls

3 cups cooked white or jasmine rice from about 1 cup uncooked: Soft, fragrant base that soaks up the sauce.
1 cup pineapple chunks fresh or canned, drained: Juicy bursts of sweetness and texture.
1 red bell pepper thinly sliced: Adds color and mild crunch.
2 green onions sliced: Fresh finish and mild onion flavor.
Optional sesame seeds for garnish: Light nutty crunch and visual appeal

Optional Add-ins

Start the rice according to package directions so it finishes while you prepare the chicken. Fluff with a fork and keep warm.
Pat the chicken pieces dry. Season with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5–7 minutes, stirring occasionally, until golden on the edges and cooked through (165°F internal temperature). Transfer to a plate.
In the same skillet, lower heat to medium. Add pineapple juice, soy sauce, brown sugar, vinegar, garlic, and ginger. Stir and bring to a gentle simmer for 2 minutes so the sugar dissolves and the garlic becomes fragrant.
Stir the cornstarch slurry until smooth, then pour it into the simmering sauce. Cook 1–2 minutes, stirring constantly, until the sauce turns glossy and coats the back of a spoon.
Return the chicken to the skillet along with the pineapple chunks and red bell pepper. Toss everything in the sauce for 2–3 minutes until the chicken is well coated and the pepper softens slightly but still has bite. Taste and adjust seasoning if needed.
Divide warm rice among four bowls. Spoon the glazed chicken, pineapple, and peppers over the top. Sprinkle with green onions and sesame seeds. Serve immediately while the sauce is still glossy.