5 Ingredient Hawaiian Chicken and Rice 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

Prep Time: 30

Cook Time: 10

Total Time: 40

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