Grilled Hawaiian Chicken Bowls – Tropical Meal That Feels Like a Vacation
Let’s just say this: when dinner tastes like a beach vacation, it’s an automatic win.
These Hawaiian Chicken Bowls have become a staple in our weeknight rotation — and I honestly didn’t expect them to be such a hit. I made them on a whim one evening, craving something fresh and light but still filling. I had pineapple, chicken thighs, and a can of coconut milk that needed to be used… and the result? A tropical bowl of goodness that’s now on repeat.
Creator: Leslie Stokes
If you’re like me, constantly on the hunt for something new but doable, this bowl checks all the boxes:
Flavor-packed
Family-approved
Easy to prep ahead
Gluten-free
High-protein
Completely customizable
The Inspiration Behind This Bowl
This meal was inspired by a grilled chicken dish I had last month at this tiny hole in the wall place by the beach — juicy chicken, sweet grilled fruit, and rice that tasted like it had been kissed by the ocean. Okay, maybe not the ocean, but you get it.
I wanted to recreate that vibe at home without spending hours in the kitchen or using hard-to-find ingredients. The marinade is so simple, but don’t underestimate what a little coconut milk, pineapple juice, and lime zest can do to plain chicken thighs.
What’s in These Hawaiian Chicken Bowls?
Here’s the base combo I used, but you can build your bowl however you want:
Grilled Marinated Chicken Thighs: Juicy, flavorful, and packed with protein
Coconut Rice: Slightly sweet and ultra creamy
Grilled Pineapple Rings: Caramelized edges = flavor explosion
Sautéed Zucchini: An easy way to sneak in a veggie (and it soaks up that leftover marinade like a champ)
Customizations & Add-Ons
Let’s be real: bowls are the ultimate customizable meal. Here are some ideas to mix things up:
Protein swap: Try shrimp, salmon, or even tofu
Add-ins: Edamame, sliced avocado, shredded red cabbage, or a mango salsa
Drizzles: Sriracha mayo, a spoonful of teriyaki glaze, or a squeeze of lime
Low carb: Swap the coconut rice for cauliflower rice
Want to take this bowl next-level? Add a few chopped macadamia nuts or toasted coconut flakes on top for crunch.
Why You’ll Be Obsessed
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.
Perfect for Busy Weeknights or Weekend BBQs
Whether you’re throwing this together for dinner after soccer practice or serving it up at a summer get-together, it works. It’s a crowd-pleaser that feels fun and different but still approachable.
And if you’re meal prepping? It reheats beautifully, makes your kitchen smell amazing, and doesn’t feel like “leftovers.”
Save this one. You’ll want to come back to it again and again.
Meal Prep Tips You’ll Love
If you’re looking for tropical meal prep that actually holds up, this is it.
Make-ahead marinade: Mix in the morning or night before and keep the chicken in the fridge.
Batch grill your chicken + pineapple: Do it all at once and store in containers.
Double the rice: Because you’re going to want leftovers.
Reheat tip: Splash a tiny bit of water over the rice before microwaving so it stays soft and fluffy.
I personally love building these in glass meal prep containers so they’re ready to go for lunch or dinner. It’s way better than resorting to random snacks or leftover toddler meals.
Hawaiian Chicken Bowls
Ingredients
For the Chicken Marinade:
- 1.5 –2 lbs boneless skinless chicken thighs
- ⅓ cup canned light coconut milk
- ¼ cup fresh pineapple juice
- 1 tbsp coconut aminos
- Zest of 1 lime
- 2 garlic cloves minced
- ¼ tsp onion powder
- ¼ tsp ground cumin
- ¼ tsp paprika
- ¼ tsp ground ginger
- ¼ tsp salt or to taste
Coconut Rice:
- 1 cup jasmine rice
- 1 cup canned light coconut milk
- 1 cup water
- ½ tsp salt
Other Bowl Additions:
- 4 pineapple rings fresh or canned, patted dry
- 2 medium zucchini sliced into sticks
- 1 tbsp olive oil
- Salt pepper, garlic powder to taste
Let's Make It
Marinate the Chicken:
- 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:
- 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:
- 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:
- 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:
- 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.
Nutrition Facts
Nutritional Info (Per Serving, makes 4)
Approximate values
Calories: 460
Protein: 33g
Carbs: 35g
Fat: 21g
Fiber: 3g
Sugar: 7g
