Hawaiian Chicken Bowls
Serves 415 mins prep20 mins cook
Not only is this recipe so easy, but it’s also one of those meals that feels elevated. Like you put in more effort than you actually did. The coconut rice and grilled pineapple do all the heavy lifting when it comes to flavor. And the marinade? It’s the kind of thing you’ll want to use again and again — it works for shrimp skewers, pork chops, even tossed over roasted veggies.
0 servings
What you need
Instructions
Marinate the Chicken: 2 In a bowl or zip-top bag, mix all marinade ingredients. Add chicken thighs and marinate in the fridge for at least 30 minutes (or up to 4 hours). Cook the Coconut Rice: 4 Rinse rice under cold water. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let steam 5 minutes before fluffing. Grill the Chicken & Pineapple: 6 Heat a grill or grill pan over medium-high heat. Grill chicken 5–6 minutes per side until fully cooked. Grill pineapple rings 1–2 minutes per side until lightly charred. Sauté the Zucchini: 8 Heat olive oil in a pan over medium heat. Add zucchini sticks, season with salt, pepper, and garlic powder, and sauté until golden and tender (about 5–7 minutes). Assemble the Bowls: 10 Layer bowls with a scoop of coconut rice, sliced grilled chicken, grilled pineapple, and sautéed zucchini. Top with lime wedges or fresh herbs if desired.View original recipe