Published 7/29/2016 • Updated 1/22/2024 This easy Hawaiian chicken bowl recipe combines the fruitiness of fresh pineapple with the savory umami notes of soy sauce, creating an island favorite that will transport you to white sand beaches in no time! We love how kid-friendly this chicken is because it’s sweet and soy-y and how easy it is to make. We seared our chicken on the stovetop and shredded it before tossing it in the sauce, but you can really cook your chicken any way your heart desires (try our Instant Pot shredded chicken).
What You Need for these Hawaiian Chicken Bowls
Chicken breast Pineapple juice Ginger Kethup Soy sauce Honey Onion Bell pepper Rice noodles Pineapple
Ingredient Substitutions
Kale: We used kale for this recipe, but feel free to mix things up by adding different vegetables to the vegetable stir fry. Soy sauce: If you can’t have soy, we recommend using coconut aminos or tamari instead. Noodles: Don’t want to use noodles? Use Instant Pot White Rice or Cauliflower Rice instead! Coconut Quinoa or Instant Pot Coconut Rice would also pair super well with the pineapple.
Tips
Mix things up by adding different vegetables to the vegetable stir fry. For a slight kick, add some red pepper flakes!
Storage
Store leftover Hawaiian chicken bowls in an airtight container in the fridge for 3-4 days.
How do I reheat chicken Hawaiian bowls?
Let your chicken bowl come to room temperature first before reheating. Then, pop it in the microwave for at least 30 seconds, adding an additional 15-30 seconds to warm it up!
Serving Suggestions
You could totally eat these bowls by themselves, but if you want to add a little bit more veggies, why not add a Honey Ginger Quinoa Kale Salad or Sesame Soy Kale Salad to the side? Another side dish would be adding this Pineapple Coleslaw to the top of the bowls! It packs a fruity, zesty punch!
