5 Ingredient Hawaiian Chicken and Rice Bowls

These 5 ingredient Hawaiian chicken and rice bowls are perfect for a super quick and delicious dinner, and they’re this week’s Five Ingredient Friday recipe!

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On a weeknight – or any busy night – bowl recipes are the best.  You can easily put some rice in the bottom of a bowl, pile your favorite protein and toppings on top and viola, a hearty delicious meal in no time at all.  This chicken bowl happens to have Hawaiian flavors that are perfect for summer!

What ingredients do you need for this dish?

1. Coconut basmati rice*
2. Pineapple chunks
3. Teriyaki sauce
4. Chicken tenders or breasts
5. Cilantro

*We love using instant rice instead of waiting forever for rice to be perfectly cooked, you can have it ready in 90 seconds!

Marinating the chicken can be done any time prior to making this meal.  The longer the marinating time, the richer the flavor!  Just be sure to keep the chicken in the refrigerator while it is marinating.  All you need is to combine your chicken with teriyaki sauce and juice from the chunks of pineapple.

How do you make these chicken rice bowls?

1. Put chicken in a bowl and pour 1/2 cup pineapple juice and 1 cup teriyaki sauce into the bowl.  Stir and refrigerate – let marinate for 30 minutes or up to overnight.
2. Remove chicken from refrigerator and drain off liquid. Cook chicken in a non stick skillet for 3 1/2 minutes, then flip and cook for another 3 1/2 minutes.  Add in pineapple chunks and cook for another 1 minute. Remove from heat.
3. Cook rice, according to package.  Chop cilantro.
4. Assemble bowls and enjoy!

The flavors in these Hawaiian chicken and rice bowls are amazing – savory and sweet perfectly combined, and because of the tropical pineapple and coconut rice, taking a bite of this dish really transported me to warm weather and sunshine. It’s a happy dish!

This meal came together like a dream. It was so good and took only about 15 minutes total to make!

Other recipe you might enjoy:

• 5 Ingredient Jerk Chicken & Rice Bowls 
• Asian Ground Turkey and Rice Bowls 
• 5 Ingredient Healthy Yogurt Breakfast Bowls

5 Ingredient Hawaiian Chicken and Rice Bowls

These 5 ingredient Hawaiian chicken and rice bowls are perfect for a super quick and delicious dinner, and they’re this week’s Five Ingredient Friday recipe!

3 from 2 votes

Print Rate

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Ingredients

• 1 lb chicken tenders or chicken breasts, cut into strips
• 1 can pineapple chunks 20 oz. can. 1/2 cup juice reserved, the rest drained
• 1 cup teriyaki sauce I like Soy Vay - Veri Veri Teriyaki
• 2 packages coconut basmati rice 8.8 oz each - ready in 90 seconds variety
• 1 cup cilantro chopped

Instructions

• Put chicken in a bowl and pour 1/2 cup pineapple juice and 1 cup teriyaki sauce into the bowl, stir and refrigerate - let marinate for 30 minutes or up to overnight.
  
• Remove chicken from refrigerator and drain off liquid. Cook chicken in a non stick skillet for 3 1/2 minutes, then flip and cook for another 3 1/2 minutes, then add in pineapple chunks and cook for another 1 minute. Remove from heat.
• Cook rice according to package instructions. Chop cilantro.

To assemble bowls

• Divide rice among 4 bowls, top each bowl with 2 chicken tenders and some pineapple and 1/4 cup of cilantro, serve and enjoy.
  

Notes

If you don't like cilantro, you can omit that ingredient.

If you don't have coconut rice, you can make some by replacing half the water you're cooking the rice in with coconut milk.

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition

Serving: 1g | Calories: 281kcal | Carbohydrates: 34g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 2892mg | Potassium: 778mg | Fiber: 2g | Sugar: 30g | Vitamin A: 375IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 2mg