Pineapple Mango Tropical Hawaiian Chicken Bowl
A vibrant and flavorful bowl combining tender chicken, fresh fruits, and colorful vegetables, perfect for a tropical-inspired meal.
Ingredients
Protein
- 2.5 pounds boneless skinless chicken thighs or breasts
Grains
- 4 cups cooked jasmine rice
Fruits
- 2 cups fresh pineapple chunks
- 1 large ripe mango, diced
Vegetables
- 1 large red bell pepper, sliced
- 1 cup cucumber, sliced
- 1 cup shredded carrots
- 1 cup edamame
Herbs & Seeds
- 3 tablespoons green onions, sliced
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon sesame seeds
Sauces & Condiments
- 0.25 cup soy sauce
- 2 tablespoons honey
- 0.25 cup pineapple juice
- 2 tablespoons lime juice
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil or neutral oil
Instructions
- Cook rice according to package instructions, then set aside.
- Whisk together soy sauce, honey, pineapple juice, lime juice, garlic, ginger, sesame oil, cornstarch, and black pepper to make the glaze.
- Cut chicken into bite-sized pieces, toss with some glaze, then cook in a skillet until browned and cooked through.
- Add remaining glaze to the skillet, cook 1-2 minutes until slightly thickened, then remove chicken.
- Caramelize pineapple chunks in the same pan for 2-3 minutes.
- Assemble bowls with rice, chicken, pineapple, mango, bell pepper, cucumber, carrots, and edamame. Drizzle with remaining glaze, top with green onions, cilantro, and sesame seeds, then serve.
Notes
Feel free to customize with your favorite vegetables or adjust the sweetness by modifying honey.