Chicken and Pineapple Rice Bowls

Hawaiian BBQ Chicken and Pineapple Rice Bowls are made with juicy chicken simmered in BBQ sauce alongside red bell peppers and sweet pineapple chunks. This sweet and sticky chicken is so good served over a bed of rice.

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INGREDIENTS

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Rinse and pat the chicken dry with paper towels. Drain the pineapple, separating chunks from juice. Slice the bell pepper and set everything aside. Begin cooking rice so it’s ready when the chicken is done.

In a bowl or zip-top bag, combine pineapple juice, ketchup, soy sauce, garlic, ginger, pepper, and salt. Add the chicken, toss to coat, then refrigerate for at least one hour to let the flavors absorb.

Heat oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Keep the leftover marinade. Brown the chicken for 2–3 minutes per side until golden and partially cooked.

Whisk cornstarch and water into the reserved marinade. Pour over chicken, add pineapple and peppers, and cook until sauce thickens and chicken reaches 165°F. Serve over a bed of warm rice.

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RECIPE

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Chicken and Pineapple Rice Bowls

Hawaiian BBQ

Hawaiian BBQ Chicken and Pineapple Rice Bowls are made with juicy chicken simmered in BBQ sauce alongside red bell peppers and sweet pineapple chunks. This sweet and sticky chicken is so good served over a bed of rice.

INGREDIENTS

Canned Pineapple Chunks Ketchup | Soy Sauce Dark Brown Sugar Garlic | Minced Ginger Salt | Red Bell Pepper Corn Starch | Water Oil | Cooked Rice

Rinse and pat the chicken dry with paper towels. Drain the pineapple, separating chunks from juice. Slice the bell pepper and set everything aside. Begin cooking rice so it’s ready when the chicken is done.

INSTRUCTIONS

In a bowl or zip-top bag, combine pineapple juice, ketchup, soy sauce, garlic, ginger, pepper, and salt. Add the chicken, toss to coat, then refrigerate for at least one hour to let the flavors absorb.

Heat oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Keep the leftover marinade. Brown the chicken for 2–3 minutes per side until golden and partially cooked.

Whisk cornstarch and water into the reserved marinade. Pour over chicken, add pineapple and peppers, and cook until sauce thickens and chicken reaches 165°F. Serve over a bed of warm rice.

RECIPE

RECIPE

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