Hawaiian Chicken Bowls
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.
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.