Hawaiian Chicken Bowl
A vibrant and nutritious dish featuring grilled chicken, fresh vegetables, and a zesty marinade that celebrates the tropical flavors of Hawaii.
Ingredients
For the Chicken and Marinade
- 2 large chicken breasts (Halal-certified)
- 3 tablespoons olive oil
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice
- 2 teaspoons honey
- 1 teaspoon garlic powder
- 1 teaspoon ginger (freshly grated or ground)
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 1 teaspoon paprika
For the Bowl Assembly
- 2 cups cooked brown rice (or quinoa for a gluten-free option)
- 1 cup pineapple chunks (fresh or canned)
- 1 cup cherry tomatoes, halved
- 1 whole avocado, sliced
- 1 cup shredded carrots
- ½ cup red cabbage, thinly sliced
- ½ cup cucumber, sliced
- ¼ cup cilantro, chopped
- ¼ cup green onions, chopped
Optional Toppings
- sesame seeds
- chili flakes
- a squeeze of lime juice
Instructions
Preparation
- In a medium bowl, whisk together olive oil, soy sauce, honey, lime juice, garlic powder, ginger, black pepper, salt, and paprika.
- Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, seal, and refrigerate for at least 20 minutes (up to 1 hour preferred).
Grilling
- Preheat your grill or grill pan over medium-high heat.
- Grill the marinated chicken for 5–7 minutes per side, until cooked through, reaching an internal temperature of 165°F. Let rest before slicing.
Cooking Rice/Quinoa and Veggies
- While the chicken marinades, cook your rice or quinoa according to the package instructions.
- Slice the avocado, cucumber, and tomatoes. Shred the carrots and cabbage. Chop the cilantro and green onions.
Assembling
- Divide the cooked rice or quinoa among four bowls.
- Top each with sliced grilled chicken, pineapple, avocado, shredded carrots, cabbage, cucumber, and tomatoes.
- Garnish with cilantro, green onions, sesame seeds, chili flakes, and a squeeze of lime juice.
Notes
Store leftover Hawaiian Chicken Bowl in an airtight container in the refrigerator for up to 3 days. Marinate the chicken overnight for deeper flavor. Use ripe avocados for creaminess and flavor. Adjust the amount of honey in the marinade based on your sweetness preference.