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Hawaiian Chicken Rice Bowls – Easy 30 Minute Recipe

Hawaiian chicken rice bowls combine tender chicken, pineapple, bell peppers, and fluffy rice.
A sweet and savory pineapple-soy glaze coats the chicken and vegetables.
Ready in 30 minutes, this easy recipe makes four satisfying servings.
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Prep Time 10 minutes
Course Dinner, Main Course
Cuisine Hawaiian-Inspired, American

Ingredients
  

For the Chicken and Sauce

  • 1½ pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil or avocado oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ cup pineapple juice fresh or canned
  • ⅓ cup low-sodium soy sauce
  • 3 tablespoons packed brown sugar
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 3 garlic cloves minced
  • 1 teaspoon freshly grated ginger or ½ teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

For the Bowls

  • 3 cups cooked white rice or jasmine rice from approximately 1 cup uncooked rice
  • 1 cup fresh or canned pineapple chunks drained
  • 1 red bell pepper thinly sliced
  • 2 green onions sliced
  • Sesame seeds optional, for garnish

Optional Add-ins

  • Steamed broccoli
  • Snap peas
  • Sliced avocado
  • Red pepper flakes
  • Sriracha

Instructions
 

  • Step 1: Prepare the Rice
  • Cook the rice according to the package directions while preparing the chicken.
  • Once cooked, fluff the rice gently with a fork and keep it warm until you're ready to assemble the bowls.
  • Step 2: Season and Cook the Chicken
  • Pat the chicken pieces dry with paper towels.
  • Season evenly with salt and black pepper.
  • Heat the olive oil or avocado oil in a large skillet over medium-high heat.
  • Add the chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until golden around the edges and fully cooked.
  • The chicken should reach an internal temperature of 165°F (74°C).
  • Transfer the cooked chicken to a plate and set aside.
  • Step 3: Make the Pineapple Sauce
  • Reduce the skillet heat to medium.
  • Add the pineapple juice, low-sodium soy sauce, brown sugar, vinegar, minced garlic, and ginger.
  • Stir everything together until well combined.
  • Bring the mixture to a gentle simmer and cook for approximately 2 minutes, allowing the sugar to dissolve and the garlic to release its aroma.
  • Step 4: Thicken the Sauce
  • In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until completely smooth.
  • Slowly pour the mixture into the simmering pineapple sauce while stirring.
  • Continue cooking for 1–2 minutes until the sauce becomes thick, smooth, and glossy.
  • It should lightly coat the back of a spoon.
  • Step 5: Combine the Chicken and Vegetables
  • Return the cooked chicken to the skillet.
  • Add the pineapple chunks and sliced red bell pepper.
  • Toss everything gently until the chicken, pineapple, and vegetables are evenly coated in the sauce.
  • Cook for another 2–3 minutes, allowing the pineapple to warm through and the bell pepper to soften slightly while maintaining a little crunch.
  • Taste the sauce and adjust the seasoning if needed.
  • Step 6: Assemble the Rice Bowls
  • Divide the warm rice evenly among four serving bowls.
  • Spoon the glazed chicken, pineapple chunks, and bell peppers over the rice.
  • Drizzle any remaining sauce from the skillet over each serving.
  • Finish with sliced green onions and optional sesame seeds.
  • Serve your Hawaiian Chicken Rice Bowls immediately while the chicken is warm and the pineapple glaze is beautifully glossy.

Notes

Rice alternatives: Jasmine rice offers a fragrant, fluffy base, while brown rice adds a nuttier flavor and more fiber. Cauliflower rice works well for a lighter bowl.
Pineapple options: Fresh and canned pineapple both work beautifully. If using canned pineapple, choose fruit packed in juice rather than heavy syrup.
Vegetable additions: Broccoli, snap peas, carrots, and zucchini can make the meal more colorful and filling.
Sweetness adjustment: Reduce the brown sugar slightly if you prefer a less sweet glaze.
Serving suggestions: Pair the bowls with a simple cucumber salad, steamed green beans, or a fresh cabbage slaw.
Meal prep: Store the rice and chicken mixture separately to maintain the best texture when reheating.