Description
A delightful Hawaiian Chicken Bowl featuring tender chicken breasts, tangy pineapple, and zesty ginger, perfectly combined for a tropical dining experience.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup cooked jasmine rice
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup soy sauce or coconut aminos
- 1/4 cup pineapple juice
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1/4 cup chopped green onions (for garnish)
- 1/4 cup toasted coconut flakes (for garnish)
- 1/2 cup diced fresh pineapple
- 1/4 cup red bell pepper, thinly sliced
- 1/4 cup cucumber, thinly sliced
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Cook the jasmine rice according to package instructions and set aside.
- Mix garlic powder, onion powder, paprika, black pepper, and salt in a small bowl, then rub over the chicken breasts.
- Heat olive oil in a large skillet over medium heat and add the chicken. Cook for 6-7 minutes per side until golden brown and reaching an internal temperature of 165°F (75°C).
- While chicken cooks, whisk together soy sauce, pineapple juice, honey, rice vinegar, and grated ginger to prepare the sauce.
- Once chicken is cooked, remove from skillet and add the sauce to simmer for 3-4 minutes.
- Slice the cooked chicken into thin strips.
- Assemble bowls with jasmine rice, topped with sliced chicken, fresh pineapple, red bell pepper, and cucumber.
- Drizzle sauce over chicken and rice; garnish with green onions, toasted coconut, and sesame seeds.
Notes
For enhanced flavor, marinate the chicken in the sauce for 30 minutes before cooking. Adjust sweetness with more pineapple juice as needed.
