Hawaiian BBQ Chicken Rice Bowl

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Cooking Temp: 375  F
Servings: 6
Calories: 520
Description

A sweet and savory Hawaiian BBQ chicken rice bowl with tender grilled chicken, caramelized pineapple, and a glossy homemade sauce served over fluffy rice. Perfect for easy BBQ dinners or meal prep.

Ingredients
    Chicken and Marinade
  • 2 lb boneless skinless chicken thighs or breasts
  • 20 oz canned pineapple rings
  • 3/4 cup pineapple juice
  • 1/3 cup soy sauce
  • 1 Tbsp sesame oil
  • 2 cloves garlic minced
  • 1 Tbsp fresh ginger minced
  • 3 Tbsp brown sugar
  • 1/3 cup ketchup
  • 2 tsp tomato paste
  • 1/2 tsp red pepper flakes
  • 1/2 tsp nutmeg
  • 1/4 tsp chili powder
    • Rice Base
  • 2 cups long grain white rice
  • 4 cups water
  • 1/2 tsp salt
    • Garnish
  • 3 Tbsp fresh cilantro chopped
  • 3 green onions chopped
Instructions
    Prepare the marinade
  1. 1
    In a medium mixing bowl, combine the pineapple juice, soy sauce, sesame oil, garlic, ginger, brown sugar, ketchup, tomato paste, red pepper flakes, nutmeg, and chili powder. Whisk until the mixture is smooth and slightly thick with a glossy appearance. Set aside half of the marinade in a separate bowl for later use.
    2. Marinate the chicken
  2. 2
    Place the chicken in a large bowl or zip-top bag and pour half of the marinade over it. Turn the chicken to coat evenly so all pieces are well covered. Cover and refrigerate for at least 20 minutes or up to 24 hours. The chicken will absorb the flavors and become more tender as it rests.
    3. Cook the rice
  3. 3
    In a medium saucepan, combine the rice, water, and salt. Bring to a gentle boil over medium heat, then reduce to low and cover. Let it cook for about 15 minutes until the water is absorbed and the rice is tender and fluffy. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
    4. Simmer the sauce
  4. 4
    Pour the reserved marinade into a small saucepan and place over medium heat. Bring it to a gentle simmer and cook for about 5 to 10 minutes, stirring occasionally, until it thickens slightly and becomes glossy. The sauce should coat the back of a spoon when ready.
    5. Cook the chicken
  5. 5
    Preheat a grill or oven to 375°F. Remove the chicken from the marinade and discard any remaining marinade used for soaking. Cook the chicken for about 16 to 20 minutes, turning occasionally, until it is fully cooked and reaches an internal temperature of 165°F. Brush the chicken with the simmered sauce during the last few minutes of cooking to create a sticky, caramelized coating.
    6. Cook the pineapple
  6. 6
    Place the pineapple rings on the grill or in a skillet over medium heat. Cook for about 3 to 4 minutes per side until heated through and lightly golden on the edges. The pineapple should be warm and slightly caramelized.
    7. Assemble the bowl
  7. 7
    Spoon the cooked rice into serving bowls and arrange the chicken on top. Add the grilled pineapple rings and drizzle with extra sauce. Finish with chopped cilantro and green onions for a fresh, bright flavor.
Note

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a small amount of water or extra sauce to keep the chicken moist.

If the sauce becomes too thick, add a small splash of water and warm it gently to loosen. If the chicken begins to brown too quickly while cooking, lower the heat slightly to prevent burning while ensuring it cooks through evenly.

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