Go Back
Top-down view of a professional Hawaiian Chicken Bowl with distinct sections of carrots, cabbage, and seared pineapple.

Hawaiian Chicken Bowl with Seared Pineapple and Teriyaki Glaze

A vibrant Hawaiian Chicken Bowl featuring glossy teriyaki-glazed chicken, charred pineapple, and fresh vegetables over fluffy jasmine rice. Perfect for healthy weeknight dinners or high-protein meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Hawaiian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups (300g) Jasmine Rice Rinsed well
  • 1.5 lbs (680g) Chicken Breast Cut into 1-inch cubes
  • 1/2 cup (120ml) Soy Sauce Low sodium preferred
  • 1/4 cup (60ml) Honey For gloss and sweetness
  • 1 tbsp (8g) Cornstarch To thicken the sauce
  • 2 cups (330g) Fresh Pineapple Cut into chunks
  • 1 cup (155g) Edamame Shelled and steamed
  • 1 cup (70g) Red Cabbage Shredded
  • 1 cup (125g) Carrots Julienned
  • 2 tbsp (18g) Sesame Seeds Black and white mix

Equipment

  • 1 Cast Iron Skillet Essential for achieving char marks on pineapple.
  • 1 Medium Saucepan For cooking the jasmine rice.

Method
 

Prepare the Components
  1. Rinse jasmine rice. Combine with 2.25 cups water and salt in a pot. Boil, then simmer covered for 15 mins. Fluff with a fork.
  2. Sear pineapple chunks in a hot skillet with 1 tsp oil for 2-3 mins until char marks appear. Remove and set aside.
  3. Sear chicken cubes in the skillet until golden. Whisk soy sauce, honey, and cornstarch together and pour over chicken. Stir until glossy and thick.
  4. Portion rice into bowls. Arrange chicken, pineapple, cabbage, carrots, and edamame in sections. Garnish with sesame seeds and green onions.

Notes

Ensure chicken is patted dry for the best sear.
Fresh pineapple chars much better than canned.