HAWAIIAN CHICKEN RICE BOWLS RECIPE
These Hawaiian Bowls are the perfect healthy dinner, full of veggies, fruit and protein
Provided by Kendra Murdock
Categories Main Course
Time 8h20m
Number Of Ingredients 11
Steps:
- In a gallon bag, combine teriyaki marinade and coconut milk.
- Add the chicken breasts to the bag and marinade your chicken for 8-24 hours.
- Heat grill to medium-high heat.
- Saute the bell peppers and zucchini in a saucepan over medium-high heat until tender.
- Meanwhile, place chicken on grill and cook for 2-3 minutes on each side or until cooked through.
- For the pineapple glaze, combine brown sugar and honey in a small bowl until fully combined.
- Place the pineapple spears on the grill and brush them with the brown sugar and honey mixture.
- Rotate pineapple and continue to glaze with the mixture, and grill each side for about 2 minutes.
- Once the chicken and pineapple are done grilling, remove from the grill.
- Assemble bowls by filling each bowl with one cup of rice and top with vegetables, chicken, pineapple spears and drizzle on teriyaki sauce, as desired.
Nutrition Facts : Calories 1012 kcal, Carbohydrate 201 g, Protein 39 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 153 mg, Fiber 6 g, Sugar 46 g, ServingSize 1 serving
HAWAIIAN CHICKEN
Provided by Food Network
Time 45m
Yield 5 servings
Number Of Ingredients 6
Steps:
- Combine undrained pineapple, lemon juice, oil, oregano and garlic powder in large, shallow, non-metallic dish. Add chicken, turning to coat all sides. Cover and marinate 15 minutes in refrigerator.
- Grill or broil chicken and pineapple, brushing occasionally with reserved marinade, 10 to 15 minutes on each side or until chicken is no longer pink in center and pineapple is golden brown. Discard any remaining marinade. Serve the chicken with the pineapple.
HAWAIIAN CHICKEN I
This was given to me by my best friend years ago and is a favorite of our family!
Provided by Barbara Childers
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h30m
Yield 6
Number Of Ingredients 8
Steps:
- Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
- Preheat a grill for high heat.
- Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
- In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!
Nutrition Facts : Calories 547.8 calories, Carbohydrate 63.2 g, Cholesterol 107.9 mg, Fat 18.2 g, Fiber 0.9 g, Protein 32.5 g, SaturatedFat 10.5 g, Sodium 5830.9 mg, Sugar 56.1 g
HAWAIIAN CHICKEN
This is a recipe that has been a family favorite for decades. My aunt gave it to my mom when she asked for it, I don't know where my aunt got this recipe. We would serve this on top of some white rice.
Provided by Raincloud_specialty
Categories Chicken Breast
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350°F.
- Place chicken in baking dish.
- Melt butter in large skillet on low heat.
- Mix corn starch and hot water in glass or small bowl until well blended; set aside.
- Add excess pineapple juice from can of pineapple chunks.
- Sprinkle pineapple chunks over chicken.
- Mix brown sugar, salt, vinegar, worcestershire sauce, and chili powder in skillet until well blended.
- Turn skillet to medium heat and let simmer for 2 minutes.
- Stir in ketchup and soy sauce.
- Stir in corn starch mixture and blend well, sauce will become very thick.
- Let simmer 2-3 more minutes.
- Pour sauce over chicken and pineapple chunks.
- Bake chicken for 50-60 minutes, or until chicken is cooked completely through.
- Remove with caution, pan may be heavy and it will be hot.
Nutrition Facts : Calories 275.7, Fat 14.5, SaturatedFat 6.8, Cholesterol 66.7, Sodium 720.8, Carbohydrate 20.7, Fiber 0.5, Sugar 17.2, Protein 15.8
HAWAIIAN CHICKEN
You can bring a taste of the tropics to your Christmas table with this flavorful entree. It's been the star of many special meals in our family. -Lois Miller, Watertown, South Dakota
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish; drizzle with butter. Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine brown sugar, cornstarch and salt; stir in reserved pineapple juice until smooth. Add the ketchup, vinegar, chili powder, Worcestershire sauce, soy sauce and ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken., Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Top with reserved pineapple; bake 15 minutes longer or until chicken juices run clear and pineapple is heated through.
Nutrition Facts :
EASY HAWAIIAN CHICKEN
The slight tanginess of this one-skillet Hawaiian dish is balanced perfectly by the sweetness of pineapple. Serve over brown or white rice.
Provided by GINGERPET
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat canola oil in a skillet over medium heat. Add onion rings and cook and stir for 3 minutes. Pour in chicken broth, pineapple juice, and lemon juice carefully. Bring to a boil.
- Mix soy sauce with cornstarch and dry mustard in a bowl. Add to the sauce in the skillet, stirring until clear and thickened, 2 to 3 minutes.
- Place chicken thighs in the sauce. Cover and simmer, stirring occasionally to prevent sticking, until chicken juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Add pineapple chunks and bell pepper to chicken; simmer until tender, about 5 minutes more.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 10.9 g, Cholesterol 65.1 mg, Fat 16.2 g, Fiber 1 g, Protein 18.9 g, SaturatedFat 3.5 g, Sodium 515.5 mg, Sugar 7.1 g
CHICKEN SPICY HAWAIIAN TERIYAKI RICE BOWL
Something like Rumbi's. Taken from Busy Little Kitchen's blog. Substituting the chicken with grilled shrimp would be absolutely divine.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- In a large skillet, heat the vegetable oil until shimmering. Add the prepared vegetables and saute until crisp-tender, a couple minutes. Season with salt and pepper. In a bowl, serve up a large scoop of Rumbi rice, a scoop of hot vegetables, a scoop of grilled chicken cubes, and a heavy drizzle of Spicy Hawaiian Teriyaki sauce.
- To make the rice: Combine the water, coconut milk, and sugar in a large saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. Fluff with a fork before serving.
- To make the Spicy Hawaiian Teriyaki Sauce: Combine the bottled teriyaki sauce, soy sauce, Sriracha, ginger, salt and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add as needed for thickening (you may not need all of it.) It should be slightly syrupy; allow to simmer and thicken, about a minute. Serve warm over your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more teriyaki sauce to it.).
Nutrition Facts : Calories 1240.3, Fat 34.1, SaturatedFat 20.1, Cholesterol 69.6, Sodium 4542, Carbohydrate 184.8, Fiber 13.6, Sugar 76, Protein 50
HAWAIIAN CHICKEN BOWL
Provided by Ree Drummond Bio & Top Recipes
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat an oiled grill pan over medium heat.
- Mix the teriyaki and sweet chile sauce in a bowl and set aside.
- Brush the chicken with 1 tablespoon olive oil and lightly sprinkle with salt and pepper. Place the chicken on the grill. Brush the tops with the teriyaki-chile mixture and cook for 4 to 5 minutes, then flip. Brush the tops with the rest of the sauce and cook until cooked through, 4 minutes more. Just before they are done, flip them over again for a final minute to caramelize. Remove the chicken to a plate.
- Oil the grill pan again if necessary, then add the pineapple and peppers. Cook until nice grill marks have formed, about 2 minutes per side. Remove.
- Add the rice to the bottoms of 4 bowls. Slice the chicken and fan along the edge of each bowl. Fill the open space with the grilled peppers, pineapple and diced avocado. Garnish with the cilantro, sesame seeds and a slice of lime.
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- Place the chicken breast into a Ziploc bag, pour the prepared marinade over the chicken, and seal the bag.
- Gently press the marinade around the chicken to evenly coat. Refrigerate and let marinate for 2 hours to overnight.
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- Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Add chicken, season it with a few pinches of salt and pepper.
- Sauté for 4 to 5 minutes, stirring and flipping occasionally, until the chicken is cooked through and no longer pink inside. Transfer chicken to a clean plate, and set aside.
- Add the remaining tablespoon of oil to the sauté pan. Add peppers and onion, and sauté for 3 minutes, stirring occasionally.
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- Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Add chicken, season it with a few pinches of salt and pepper. Sauté for 4-5 minutes, stirring and flipping occasionally, until the chicken is cooked through and no longer pink inside. Transfer chicken to a clean plate, and set aside.
- Add the remaining tablespoon of oil to the sauté pan. Add peppers and onion, and sauté for 3 minutes, stirring occasionally. Add the pineapple and sauté for 3-4 more minutes, stirring occasionally, until the vegetables reach your desired level of tenderness. (I like mine with a bit of crisp, not completely soft.)
- Add the cooked chicken and bbq sauce to the sauté pan with the veggies, and toss everything until combined. Taste and season with additional salt and pepper as needed.
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- Make it: Drain the pineapple, and add the cubed chicken, sliced onion, cubed peppers, and pineapple to the sheet pan. Mix all spices together in a small bowl and sprinkle over the chicken/veggie mixture. Stir to evenly coat everything in the spices.
- Bake: Bake for 12 minutes - add the barbecue sauce and stir to coat. Return pan to the oven and bake for 9-10 more minutes, or until the chicken is done. (Check by cutting into the largest piece - it's done when no longer pink inside. If the largest piece is done, the smaller ones should be as well.)
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- Add the coconut aminos to the Instant Pot on saute mode and cook for 5-8 minutes, until thickened and reduced by half, then turn off the Instant Pot.
- Stir in the lime juice, sriracha, garlic powder, ginger, pineapple juice, and sesame oil. Add the chicken and toss to coat, then set the Instant Pot to ‘manual’ and adjust to cook for 12 minutes.
- While the chicken cooks, make the pineapple salsa. Add all of the salsa ingredients to a bowl and toss to coat, then set aside.
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- In a wide pan over medium heat, heat 1 tablespoon of the oil. Add bell peppers and cook for about 30 to 40 seconds or until tender-crisp. Remove from pan and drain on paper towels.
- In the pan, add the remaining 1 tablespoon oil. Add chicken in a single layer and cook for about 2 to 4 minutes on each side or until lightly browned. Remove from pan and drain on paper towels.
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- Prepare the sauce. Place all the sauce ingredients except arrowroot in your blender and blend until smooth.
- Chop and prepare all the bowl’s ingredients (romaine, onion, pineapple if using fresh and bell peppers). Set aside.
- Prepare the chicken patties. In a bowl, add ground chicken, grated zucchini, grated carrot, scallion, egg, ginger, coconut aminos and salt. Using a fork, mix until thoroughly combined.
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- 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.
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- Whisk the marinade ingredients together in a large freezer bag or bowl. Remove 1/4 cup to baste chicken while grilling.
- Add chicken, remove excess air, seal and turn to coat. Marinate 4-24 hours (marinate up to 12 hours if using chicken breasts).
- Heat grill to medium-high heat (375-400 degrees F), clean and grease. Add chicken and cook 6-8 minutes per side, or until no longer pink and the chicken registers 165-175 degrees F. Baste the chicken with the reserved 1/4 cup marinade the last 3 minutes.
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- In the insert pot of the Instant Pot, add chicken breast pieces, bell peppers, and drained pineapple chunks.
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- Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes (or longer if using chicken breasts).
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