Need a quick and easy boneless chicken thigh recipe? Hawaiian Barbecue Chicken Rice Bowls make a delicious dinner recipe with only a few ingredients.
You'll need boneless skinless chicken. I'm using chicken thighs but this recipe can also be made with boneless white meat.
Ingredient Notes
Check out the ingredients below.
- boneless skinless chicken
- canned pineapple chunks in pure pineapple juice, separated
- to make the marinade: ketchup, soy sauce, brown sugar, garlic, ginger, black pepper and salt
- vegetable: sweet bell pepper. I like to use red bell peppers for this recipe but you could use green, yellow or orange peppers.
- thickener: cornstarch and water slurry.
- for serving: cooked long grain rice, creamy coconut rice or slider buns
Recipe Prep
- Rinse the chicken under cold water, drain on paper towels and pat dry.
- Drain the pineapple chucks from the juice and set aside the chunks for later. Save the juice for the marinade.
Step by Step Directions
Follow the easy step by step directions with step by step pictures below. Find the ingredient amounts and detailed directions in the recipe card below.
- Step 1: Marinade the chicken. In a medium size bowl or a large zip topped bag mix the marinade ingredients.
- Step 2: Add the chicken and toss to coat. Cover the bowl or close the bag and refrigerate for at least an hour.
- Step 3: Heat the oil in a large skillet over medium high heat. Transfer the chicken pieces to the skillet allowing excess marinade to drip back into the bowl.
- Step 4: Do not discard the marinade! Whisk the cornstarch and water slurry into the marinade until combined.
- Step 5: Brown the chicken on each side 2 to 3 minutes or until golden brown. Once browned add the pineapple chunks and the sliced red pepper to the skillet.
- Step 6: Pour the marinade into the skillet and continue to cook the chicken until the internal temperature reaches 165 f. degrees and the sauce has thickened, occasionally turning the chicken. Use a instant read thermometer.
- Step 7: Once the chicken is done remove the pan from the heat and serve.
Serving Suggestions
The sweet barbecue chicken and pineapple can be served over cooked brown or white rice, creamy coconut rice or you can shred the chicken and serve on sweet Hawaiian slider rolls.
Leftovers
- Leftovers can be refrigerated for 2 to 3 days. Reheat in the microwave or a skillet.
- Can be frozen for up to a month. Thaw in the refrigerator and heat.
Recipe FAQs
Yes, for the slow cooker, toss everything in and cook on low for 4–6 hours or until the chicken is tender and the marinade has thickened. For the Instant Pot, cook on high pressure for about 10–12 minutes with a quick release. Shred and serve just like you would with the stovetop version.
Marinating for about 30 minutes up to 2 hours gives great flavor.
Yes, fresh pineapple works great in this recipe. Just make sure it’s nice and ripe for the best sweetness. If you’re using fresh, you will also need some pineapple juice.
Perfect for rice bowls or sliders
This Sweet Hawaiian BBQ Chicken with pineapple is one of those easy meals I love to keep on repeat and so will you.
Whether you’re piling it high on a bed of cooked rice or shredding it up for sliders on soft Hawaiian rolls, it’s always a hit.
It’s simple enough for busy weeknights but tasty enough to serve when company’s coming. Keep this one in your meal plan rotation.
⭐Leave a Star Rating
Have you tried the recipe? Leave a star rating in the recipe card below to let me know how the recipe turn out.
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Hawaiian BBQ Chicken and Pineapple Rice Bowls
Ingredients
- 2 lbs. boneless chicken
- 15.5 oz. canned pineapple chunks in pineapple juice (divided)
- ½ cup ketchup
- ⅓ cup soy sauce
- 2 tablespoons dark brown sugar
- 5 cloves garlic (finely minced or 3 heaping teaspoons jarred garlic)
- 1 tablespoon minced ginger
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 large red bell pepper (sliced)
- 1 tablespoon corn starch mixed with about 2 tablespoons cold water.
- 1 tablespoon oil
- 2 cups cooked white or brown rice
Instructions
Recipe Prep
- Rinse the chicken under cold water, drain on paper towels and pat dry.
- Drain and separate the pineapple chucks from the juice and set aside until needed.
- Slice the bell pepper
Marinade
- In a medium size bowl or a large zip topped bag make the marinade by combining the pineapple juice, ketchup, soy sauce, minced garlic , ginger, pepper, and salt.
- Add the chicken pieces and toss to coat the chicken. Cover the bowl or close the bag and place in the refrigerator. Marinade the chicken for at least an hour before cooking.
- Cook the rice.
Cook the chicken
- Heat the oil in a large skillet over medium high heat. Transfer the chicken pieces allowing excess marinade to drip back into the bowl.
- Do not discard the marinade! Whisk the cornstarch and water slurry into the marinade until combined. Set aside until needed.
- Brown each side of the chicken 2 to 3 minutes on each side. Once browned add the pineapple chunks and sliced bell pepper to the skillet.
- Pour the marinade into the skillet and continue to cook the chicken until the internal temperature reaches 165 °F degrees and the sauce has thickened, Occasionally turn the chicken so it cooks evenly. Check the internal temperature with an instant read thermometer.
- Once the chicken is cooked through the center remove the pan from the heat and serve over a bed of rice.
Recipe Expert Tips
- Serve over white rice or coconut rice this boneless chicken recipe is easy to make.
- You can also shred the chicken and serve it on slider or hamburger buns.
Leave a Reply