Hawaiian Chicken Bowl

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  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 4 servings
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1 tablespoons olive oil, plus extra for the grill pan

3/4 cup teriyaki sauce

2 tablespoons sweet chile sauce 

4 boneless, skinless chicken breasts 

Kosher salt and freshly ground black pepper 

1 pineapple, peeled, cored and cut into rings 

12 mini sweet peppers, left whole 

2 cups cooked jasmine rice, warm 

2 avocados, diced 

1/2 cup fresh cilantro leaves 

1 tablespoon toasted sesame seeds 

2 limes, sliced 


  1. Preheat an oiled grill pan over medium heat.
  2. Mix the teriyaki and sweet chile sauce in a bowl and set aside.
  3. Brush the chicken with 1 tablespoon olive oil and lightly sprinkle with salt and pepper. Place the chicken on the grill. Brush the tops with the teriyaki-chile mixture and cook for 4 to 5 minutes, then flip. Brush the tops with the rest of the sauce and cook until cooked through, 4 minutes more. Just before they are done, flip them over again for a final minute to caramelize. Remove the chicken to a plate.
  4. Oil the grill pan again if necessary, then add the pineapple and peppers. Cook until nice grill marks have formed, about 2 minutes per side. Remove.
  5. Add the rice to the bottoms of 4 bowls. Slice the chicken and fan along the edge of each bowl. Fill the open space with the grilled peppers, pineapple and diced avocado. Garnish with the cilantro, sesame seeds and a slice of lime.
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