Ingredients
Scale
The key to this dish lies in selecting the right ingredients—fresh, vibrant, and full of flavor. I always say, if you can, source the juiciest pineapple and the freshest chicken you can find. It makes all the difference in bringing out the bowl’s natural sweetness and savory goodness.
- 1 pound boneless, skinless chicken breasts, cubed
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 cup fresh pineapple chunks
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 cups cooked jasmine rice
- Salt and pepper to taste
- Optional garnish: sliced green onions and sesame seeds
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes.
- Add the diced red bell pepper, pineapple chunks, minced garlic, and grated ginger to the skillet. Sauté for 3-4 minutes, allowing the flavors to meld.
- In a small bowl, whisk together the soy sauce, honey, and apple cider vinegar. Pour over the chicken mixture in the skillet.
- Reduce the heat to medium and let the sauce simmer for 5 minutes, stirring occasionally until it thickens slightly.
- Serve the chicken mixture over a bed of cooked jasmine rice, garnished with sliced green onions and sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Hawaiian Chicken Bowl, recipe, cooking, food
