Description
A delicious Hawaiian Chicken Bowl featuring tender chicken thighs, fresh vegetables, and sweet pineapple served over jasmine rice.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, diced
- 1 cup broccoli florets
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Season the chicken thighs with garlic powder, onion powder, paprika, salt, and pepper. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let rest for a few minutes before slicing.
- In the same skillet, add the diced red bell pepper and broccoli florets. Sauté for about 3-4 minutes until the vegetables are tender but still crisp.
- Add the pineapple chunks to the skillet and stir to combine. Cook for an additional 2 minutes.
- In a small bowl, whisk together the soy sauce and honey. Pour the sauce over the chicken and vegetable mixture, stirring to coat everything evenly.
- To serve, place a scoop of jasmine rice in each bowl, top with the chicken and vegetable mixture, and garnish with sliced green onions and sesame seeds.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes to the chicken seasoning.
- Substitute quinoa or brown rice for a healthier grain option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg