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- 2 cups cooked jasmine rice - 1 pound boneless, skinless chicken thighs - 1 cup BBQ sauce (preferably Hawaiian-style) - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon ginger powder - 1/2 teaspoon black pepper - 1 cup pineapple chunks (fresh or canned) - 1 red bell pepper, sliced - 1 green onion, chopped - Sesame seeds for garnish - Fresh cilantro for garnish You will need a few tools to make this meal easy. A large skillet or grill pan works best for cooking. You also need a mixing bowl to combine the sauce and spices. A sharp knife will help slice the chicken and veggies. Don’t forget measuring cups and spoons for accuracy. For the best flavor, choose a good BBQ sauce. Look for brands like Aloha BBQ Sauce or Hawaiian Style BBQ Sauce. These sauces have the right blend of sweet and tangy, perfect for this dish. If you want an extra kick, try a spicy Hawaiian sauce. {{ingredient_image_1}} To start, I mix my BBQ sauce, garlic powder, ginger powder, and black pepper in a bowl. This blend creates a sweet and spicy flavor. I reserve about 1/4 cup of this sauce for later. I then coat the chicken thighs with the sauce, making sure every piece is covered. This step helps the chicken soak up all those tasty flavors. After coating, I let the chicken marinate for at least 30 minutes. If I have more time, I let it sit in the fridge for up to 2 hours. This way, the chicken gets even better. Next, I preheat my skillet over medium heat. I add a tablespoon of olive oil, which helps prevent sticking. Once the oil is hot, I place the marinated chicken thighs in the skillet. I cook them for about 5-7 minutes on each side. The goal is for the chicken to reach an internal temperature of 165°F (75°C). When done, the chicken should be caramelized and golden. I then add sliced red bell pepper and pineapple chunks to the skillet. I cook them for about 3-4 minutes until they are soft and slightly caramelized. This adds a great texture and flavor to the dish. Now comes the fun part: assembling the rice bowls! I start with a base of 2 cups of cooked jasmine rice in each bowl. On top of the rice, I add sliced BBQ chicken. Next, I pile on the caramelized bell pepper and pineapple. To finish, I drizzle the reserved BBQ sauce over the top. I sprinkle sesame seeds and chopped green onions for added crunch and color. A garnish of fresh cilantro adds a burst of flavor. These bowls are not only delicious but look great too! Marinating your chicken is key to a great taste. Use a mix of BBQ sauce, garlic powder, ginger powder, and black pepper. Coat the chicken thighs well. Let them sit for at least 30 minutes. If you have time, marinate them for up to 2 hours. This extra time lets the flavors soak in deep. To cook the chicken, preheat your skillet or grill pan over medium heat. Add olive oil before the chicken. This oil helps to get a nice golden crust. Cook each side for 5-7 minutes. Always check the internal temperature. It should reach 165°F (75°C) for safe eating. Let the chicken rest for a few minutes after cooking. This step keeps it juicy. For a beautiful bowl, add color and texture. Start with a base of jasmine rice. Top with sliced BBQ chicken, caramelized red bell pepper, and bright pineapple chunks. Drizzle with the reserved BBQ sauce for extra flavor. Sprinkle sesame seeds and chopped green onions on top. Finish with fresh cilantro for a pop of green. This makes your dish look and taste amazing. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 1 hour, or even overnight, to enhance the flavor and tenderness. Use Fresh Ingredients: Opt for fresh pineapple and bell peppers for a vibrant taste and added nutrition in your rice bowls. Check Chicken Temperature: Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (75°C) for food safety. Customize Your Toppings: Feel free to add other toppings like avocado, shredded carrots, or jalapeños to personalize your rice bowls. {{image_2}} You can easily swap chicken for tofu. Use firm or extra-firm tofu. Press it to remove extra water. Cut it into cubes and marinate it in the BBQ sauce mixture just like the chicken. Cook the tofu until it gets a nice golden crust. You’ll love the way it absorbs the flavors! If you want a different taste, try shrimp or pork. For shrimp, use large, raw shrimp. Marinate them in the same BBQ sauce for about 15 minutes. Cook them for just 3-4 minutes until they turn pink. For pork, you can use chops or tenderloin. Marinate and cook them just like the chicken. Each option gives a new twist to the dish. Add more flavor to your rice bowls with extra toppings. Sliced avocado gives a creamy texture. Jalapeños add a spicy kick. You can also try adding fresh mango or sliced radishes for crunch. These toppings not only taste great but also make the dish look colorful and fun! You can keep your Hawaiian BBQ chicken rice bowls in the fridge. Store them in an airtight container. They last for about three to four days. Make sure the chicken and rice are cool before sealing. This helps keep the flavors fresh. If you have any leftover sauce, store it separately. You can also freeze these bowls for later. Place the chicken, rice, and veggies in a freezer-safe container. They can stay in the freezer for up to three months. When you freeze, leave some space in the container. This allows for expansion when the food freezes. Avoid freezing the garnishes like green onions and cilantro, as they don’t freeze well. To reheat, first, let the bowl thaw in the fridge overnight. You can heat it in the microwave or on the stove. If using the microwave, cover the bowl with a lid or a damp paper towel. This keeps the moisture in. Heat for about one to two minutes, stirring halfway through. If using the stove, add a splash of water and heat on low. Stir often until heated through. Always check that the chicken reaches 165°F (75°C) before serving. Yes, you can use boneless chicken breasts. They are leaner than thighs. If you choose breasts, make sure to cook them for a longer time. They need to reach the same safe temperature of 165°F (75°C). You may also want to marinate them longer to add flavor. To make Hawaiian BBQ sauce, you need a few simple ingredients. Start with these: - 1 cup ketchup - 1/2 cup brown sugar - 1/4 cup soy sauce - 1/4 cup apple cider vinegar - 2 teaspoons garlic powder - 1 teaspoon ginger powder - 1 teaspoon pineapple juice Mix all these ingredients in a bowl. Stir until smooth. This sauce will give your chicken a sweet and tangy flavor. You can adjust the sweetness by adding more brown sugar or pineapple juice. You have many great options for sides. Some of my favorites include: - Steamed broccoli - Grilled corn on the cob - Sweet potato fries - Cucumber salad - A fresh fruit salad These sides add color and balance to the meal. They also enhance the tropical flavors of the chicken rice bowls. In this blog post, we covered everything you need for the perfect Hawaiian BBQ chicken rice bowls. We discussed ingredients, marinating methods, and cooking steps. We also shared tips for great flavor and presentation. You can even explore tasty variations with proteins like tofu or shrimp. Storing your meals is easy, too! Remember, with the right ingredients and a few simple steps, you can create delicious meals. Enjoy your cooking!

Hawaiian BBQ Chicken Rice Bowls

Delicious rice bowls topped with BBQ chicken, pineapple, and bell peppers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Hawaiian
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups cooked jasmine rice
  • 1 pound boneless, skinless chicken thighs
  • 1 cup BBQ sauce (preferably Hawaiian-style)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 0.5 teaspoon black pepper
  • 1 cup pineapple chunks (fresh or canned)
  • 1 unit red bell pepper, sliced
  • 1 unit green onion, chopped
  • 1 tablespoon sesame seeds for garnish
  • 1 tablespoon fresh cilantro, for garnish

Instructions
 

  • In a bowl, mix the BBQ sauce, garlic powder, ginger powder, and black pepper. Reserve about 1/4 cup of the sauce for drizzling later.
  • Coat the chicken thighs with the BBQ sauce mixture, ensuring they are evenly covered. Let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator for better flavor).
  • Preheat a skillet or grill pan over medium heat and add the olive oil.
  • Cook the marinated chicken thighs for about 5-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C) and are caramelized and golden.
  • In the same skillet, add sliced red bell pepper and pineapple chunks for about 3-4 minutes until they soften slightly and caramelize.
  • Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing it into strips.
  • To assemble the rice bowls, start with a base of jasmine rice. Top with sliced BBQ chicken, caramelized bell pepper, and pineapple.
  • Drizzle with the reserved BBQ sauce, and sprinkle sesame seeds and chopped green onions on top. Garnish with fresh cilantro for added flavor.

Notes

Marinating the chicken for longer enhances the flavor.
Keyword BBQ, chicken, Hawaiian, rice bowls