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Hawaiian chicken bowl with glazed chicken thighs, caramelized pineapple, peppers, jasmine rice, and sliced cucumber

Hawaiian Chicken Bowl

5 from 6 votes
A hawaiian chicken bowl with marinated chicken thighs, caramelized fresh pineapple, and bell pepper and onions, all piled over rice with crunchy cucumber. All for 544 calories and 51 grams of protein.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings : 2 servings

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Equipment

Ingredients

For the Hawaiian Marinade
  • 3 tbsp soy sauce, or tamari if gluten-free
  • 2 tbsp ketchup
  • 3 tbsp fresh pineapple juice, drain from the package or mash a few of the pineapple chunks with a fork
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp garlic powder
  • 1 tsp ground ginger
For the Bowls
  • 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 cup fresh pineapple, cut into 1-inch chunks
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • ½ small red onion, cut into chunks
  • 1 tbsp olive oil, stovetop method only
  • 1 pouch microwave jasmine rice
  • thinly sliced cucumber
  • thinly sliced green onions
  • toasted sesame seeds
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Start Cooking

Instructions
 

  1. In the same large bowl you'll marinate in, add 3 tbsp fresh pineapple juice or mash a couple of pineapple chunks if cutting fresh. Whisk in 3 tbsp soy sauce, 2 tbsp ketchup, 1 tbsp honey, 1 tsp toasted sesame oil, 1 tsp garlic powder, and 1 tsp ground ginger.
    Hawaiian chicken marinade with soy sauce, ketchup, brown sugar, and garlic whisked together in a white bowl
  2. Chop 1 lb boneless skinless chicken thighs, 1 cup fresh pineapple, 1 red bell pepper, 1 green bell pepper, and ½ small red onion into even 1 inch pieces. Add to the bowl with the marinade and toss until everything is coated. Let it sit for about 5 minutes while your air fryer, oven, or skillet heats up.
    Cubed chicken thighs, fresh pineapple, bell peppers, and red onion tossed in hawaiian marinade
  3. Cook you chicken & veggies
    Air fry: Transfer everything to the air fryer basket in an even layer, leaving any excess marinade behind in the bowl. Air fry at 400°F (200°C) for 12 to 14 minutes, shaking the basket halfway, until the chicken hits 165°F (74°C) and the pineapple is caramelized at the edges.
    Sear and glaze: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken mixture, excess marinade and all, in as close to a single layer as your pan allows. Cook for 10 to 12 minutes, stirring every few minutes, until the chicken hits 165°F (74°C) and the marinade cooks down into a sticky glaze.
    Roast: Spread everything on a large parchment-lined sheet pan in a single layer, leaving any excess marinade behind in the bowl. Roast at 425°F (220°C) for 15 to 18 minutes, tossing halfway, until the chicken hits 165°F (74°C). Broil the last 2 minutes if you want the pineapple caramelized at the edges.
    Air fryer hawaiian chicken with caramelized pineapple, bell peppers, and red onion in a sticky glaze
  4. While the chicken cooks, heat 1 pouch microwave jasmine rice according to the package and divide it between 2 bowls.
    Pile the chicken, pineapple, and peppers over the rice. Top with thinly sliced cucumber, thinly sliced green onions, and toasted sesame seeds.
    Hawaiian chicken and rice bowls topped with sesame seeds, green onions, and sliced cucumber

Nutrition

Calories: 544kcalCarbohydrates: 58gProtein: 51gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 215mgSodium: 1856mgPotassium: 1111mgFiber: 5gSugar: 25gVitamin A: 2264IUVitamin C: 168mgCalcium: 73mgIron: 4mg

Notes

  • More time? Let the chicken marinate in the fridge for up to 30 minutes before adding the veggies. Don't go much longer than that: fresh pineapple has an enzyme (bromelain) that tenderizes the chicken fast, and past an hour or so it starts turning the texture mushy.
  • Canned works too: swap the fresh pineapple for canned pineapple chunks in juice and use 3 tbsp of the juice from the can in the marinade.
  • Leave the excess marinade in the bowl for the air fryer and oven. The sugars in it will burn before the chicken cooks through. On the stovetop it's the opposite: pour it all in, and it reduces into the glaze.
  • Gluten-free: swap the soy sauce for tamari.
  • Chicken breast works too. Check it a couple minutes early so it doesn't dry out.