Hawaiian Chicken Bowls
These Hawaiian Chicken Bowls feature tender, juicy chicken breasts marinated in pineapple juice, garlic, and spices, served over fluffy rice with pineapple salsa.
Servings: 5 bowls
Equipment
Ingredients
- 2 pounds boneless, skinless chicken breasts or tenders
- 18 ounce can sliced pineapples in 100% juice
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 tablespoon garlic minced
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 small red onion diced (30g)
- 1/4 small jalapeño diced (10g)
- small handful cilantro chopped
- lime juice from half a lime
- 1/2 medium avocado
- 1 1/2 cups rice
- 3 cups water
- 1 1/2 tablespoons salt
Instructions
- Pour 1/4 cup pineapple juice (from the can), olive oil, honey, garlic, cumin, salt and pepper over the raw chicken. Mix well and set aside to marinate for at least 30 minutes.
- Rinse your rice well and put in the rice cooker with the water and salt. If cooking over the stove, follow the directions on the back of the bag of rice.
- Heat your grill to 450 degrees. Grill the chicken and 5 pineapple slices, flipping after about 6 minutes, until the internal temperature of the chicken reaches 165 degrees.
- Dice up the grilled pineapple and place in a bowl. Add the red onion, jalapeño, cilantro, avocado, lime juice, and some salt and pepper. Mix well.
- In each bowl add 1/2 cup (4 ounces) of cooked rice, 1/5 of the cooked chicken (about 4.8 ounces), and 1/5 of the pineapple salsa. Pack the pineapple salsa separately if you don't want to warm it up each day.
- Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave 2-3 minutes.
Notes
- Find this in both MyFitnessPal and MacrosFirst app by searching the food database for “Stay Fit Mom Hawaiian Chicken Bowls.”
Nutrition
Serving: 1 bowl | Calories: 386kcal | Carbohydrates: 42.8g | Protein: 40.2g | Fat: 6.5g | Fiber: 2.1g