Go Back
–+ servings

Hawaiian Bowls

Hawaiian Bowls Recipe
Colorful build-your-own bowls with marinated chicken or shrimp, grilled pineapple and veggies, and rice—sweet, savory, and super fresh.
Amanda
Prep Time 10 minutes
Cook Time 15 minutes
Marinate Time 15 minutes
Total Time 40 minutes
Serving Size 2 People

Equipment

  • Grill pan or outdoor grill
  • Medium saucepan
  • Mixing bowls
  • cutting board
  • Chef’s knife
  • Tongs or spatula
  • Measuring cups and spoons
  • Serving bowls
  • Small whisk

Ingredients

  • 2 chicken breasts or shrimp or tofu
  • 1 tbsp olive oil or sesame oil
  • 1 cup rice coconut rice, brown rice, or quinoa
  • 1 cup pineapple chunks or spears
  • 0.5 red onion sliced
  • 1 bell pepper sliced
  • 1 small zucchini sliced
  • 1 tbsp soy sauce or low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or light brown sugar
  • 0.5 tsp ground ginger
  • 1 tsp teriyaki sauce
  • 1 clove garlic minced
  • 1 pinch black pepper and red pepper flakes to taste
  • fresh cilantro, green onions, sesame seeds for garnish

Instructions

  • Cook rice, quinoa, or coconut rice according to package directions.
  • Whisk soy sauce, rice vinegar, honey, ginger, garlic, and oil. Marinate chicken, shrimp, or tofu at least 15 minutes.
  • Heat grill pan over medium; cook the protein until browned and cooked through.
  • Grill pineapple, zucchini, onions, and bell peppers until lightly charred.
  • Assemble bowls: rice base, then protein and grilled veggies. Drizzle teriyaki; add cilantro, green onions, and sesame seeds.

Notes

Use fresh pineapple for best caramelization. Swap quinoa for a lighter base. A drizzle of sesame oil before serving adds richness. Tempeh or tofu work well for a plant-based version. Store leftovers up to 3 days.

Nutrition

Calories: 620kcal | Protein: 35g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 900mg