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Hawaiian Grilled Chicken Bowl Recipe

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4.2 from 8 reviews

This Hawaiian Grilled Chicken Bowl features tender, flavorful grilled chicken marinated in a sweet and savory blend of soy sauce, honey, garlic, sesame oil, and coconut milk. Served over fragrant coconut jasmine rice and topped with charred pineapple, this dish offers a perfect balance of smoky, sweet, and tropical flavors. Ideal for a satisfying and vibrant meal that’s easy to prepare and perfect for warm weather.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For the Grilled Chicken & Pineapple

  • 1 1/2 pounds boneless skinless chicken breast or thighs
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 1/4 cup honey or maple syrup
  • 2-3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 cup light coconut milk
  • 1 cup pineapple slices, fresh

For the Coconut Rice

  • 1 cup jasmine rice or any other rice
  • 1 1/4 cup light coconut milk
  • 1/2 cup water
  • 3/4 teaspoon kosher salt
  • Optional: cilantro leaves and lime wedges for garnish

Instructions

  1. Prepare the Marinade: In a bowl, whisk together soy sauce, water, honey, minced garlic, sesame oil, and light coconut milk until well combined.
  2. Marinate the Chicken: Place the chicken breasts or thighs into a Ziploc bag, pour the marinade over the chicken, seal tightly, and gently press to coat the chicken evenly. Refrigerate for at least 2 hours, preferably overnight for best flavor.
  3. Preheat the Grill: Heat your grill to medium heat to prepare for cooking.
  4. Grill the Chicken: Remove chicken from marinade and place on the preheated grill. Cook for about 6-8 minutes per side or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
  5. Cook the Coconut Rice: While the chicken grills, combine light coconut milk and water in a saucepan and bring to a boil over medium heat. Once boiling, stir in jasmine rice and kosher salt. Cover, reduce heat to low, and simmer for 12–15 minutes until the rice is tender and liquid is absorbed.
  6. Grill the Pineapple: After removing the chicken, place the fresh pineapple slices on the grill. Cook for about 2 minutes on each side until they are nicely charred and caramelized.
  7. Assemble the Bowls: Divide the cooked coconut rice evenly among 4 bowls. Arrange grilled chicken and charred pineapple on top. Garnish with fresh cilantro leaves and serve with lime wedges if desired.

Notes

  • Marinating the chicken overnight will result in more tender and flavorful meat.
  • If you don’t have a grill, a grill pan or stovetop skillet can be used as an alternative.
  • Use fresh pineapple slices for the best char and flavor.
  • Substitute jasmine rice with basmati or long grain rice if preferred.
  • For a spicier kick, add crushed red pepper flakes to the marinade.
  • Leftover chicken and rice make great leftovers for next-day lunches.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Hawaiian

Find it online: https://dishiary.com/hawaiian-grilled-chicken-bowl-recipe/