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Close-up handheld photo of a Hawaiian Chicken Bowl with glossy teriyaki chicken and caramelized pineapple on a bed of jasmine rice.

Hawaiian Chicken Bowl Recipe: The Ultimate Tropical Meal Prep

This Hawaiian Chicken Bowl features seared teriyaki chicken breast, grilled pineapple, and fresh vegetables over fluffy jasmine rice. A vibrant, high-protein meal perfect for healthy weeknight dinners and meal prep success.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian Fusion, Hawaiian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (370g) Jasmine Rice Rinsed well
  • 1.5 lbs (680g) Chicken Breast Cut into 1-inch cubes
  • 1 cup (240ml) Teriyaki Sauce Thick glaze style
  • 2 cups (330g) Fresh Pineapple Chunks
  • 1 medium Red Bell Pepper Diced raw
  • 0.5 small Red Onion Thinly sliced
  • 1 large Cucumber Sliced segments
  • 2 tbsp (30ml) Neutral Oil For searing
  • 2 stalks Green Scallions Finely sliced for garnish
  • 1 tsp Black Sesame Seeds For garnish

Equipment

  • 1 Large Skillet or Grill Pan Used for searing chicken and grilling pineapple.
  • 1 Pot with Lid For steaming jasmine rice.

Method
 

Preparation
  1. Rinse jasmine rice. Combine with 3 cups water and salt. Simmer covered for 15 minutes, then fluff with a fork.
  2. Heat oil in skillet. Sear chicken cubes until golden brown with visible char marks. Pour in 3/4 cup teriyaki sauce and simmer until thick and glossy.
  3. In a hot skillet, grill pineapple chunks until they have caramelized edges.
  4. Place rice in bowls. Arrange chicken, pineapple, diced red pepper, sliced red onion, and cucumber in sections. Drizzle with remaining sauce and garnish with scallions and sesame seeds.

Notes

Pat the chicken dry before cooking to ensure a perfect sear.
Use fresh pineapple for the best texture when grilling.