Hawaiian Chicken Bowls with Roasted Pineapple and Veggies is the perfect tropical dinner that will make you feel like you are on the beach even if it’s the middle of January. Juicy chicken in a tropical teriyaki sauce served with roasted pineapples and veggies bursting in flavor, all on top of a bed of luxurious coconut rice.

You’ll often catch me making a double batch of this recipe to stock my fridge with meal-prepped lunches and dinners. I could eat this recipe every day of my life.

This is by far my most requested dinner recipe. It’s easy enough to pull this recipe off for a weeknight dinner, but also feels “fancy” enough to serve to your guests and loved ones.

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How To Make Hawaiian Chicken Bowls with Roasted Pineapple and Veggies

Ready for an easy-to-make dinner recipe that you’ll want to make ALL the time?! These Hawaiian Chicken Bowls with Roasted Pineapple and Veggies have everything you could want!

Make a Batch Of Coconut Milk Rice

Start off your Hawaiian chicken bowls by making the BEST rice you’ve ever had for the base. I’m not kidding. This recipe has even converted rice haters!

You’ll want to make this rice with basmati or jasmine rice, if possible. I do not suggest cauliflower rice for this particular recipe. You can also make plain rice, but let’s be honest, that’s boring. And the coconut rice will take this recipe to a whole other ~~planet~~ galaxy of flavor.

Use this recipe for the BEST rice of your life: Easy Stovetop Coconut Rice

Prepare the Roasted Pineapple Veggies

Cut, and cube the veggies and pineapple into similarly sized chunks. It’s important to cut each produce item evenly and around the same size to help the items cook evenly in the oven.

Cook or Grill Chicken

Next up, you’ll want to cook or grill the chicken tenderloins. I typically cook the tenderloins in a saute pan on the stove. I suggest LIGHTLY seasoning the chicken. It’s important to give the chicken some level of flavor at this stage, but be cautious to not over season, as the sauce will be added on top of the chicken.

Once the chicken is fully cooked, remove the chicken from the pan and dice the chicken into cubes. Remove the pan from the heat, and add the diced chicken back into it (if you grilled the chicken, place the chicken in a bowl–there will be no need to recook the chicken). Set the pan aside for now.

Make a Teriyaki Sauce

Add all of the teriyaki ingredients to a saucepan and stir at medium heat until the mixture thickens into a gorgeous sauce. The sauce will be done when it can coat the back of a spoon or spatula.

Reserve 1/4 cup of sauce, and pour the rest on the diced chicken. Stir the chicken until evenly coated.

Assemble Your Hawaiian Chicken Bowls

Add a layer of coconut rice, followed by a layer of roasted pineapple and veggies, and then top each bowl off with chicken. If desired, add a drizzle of the reserved sauce over the top of the bowl and sprinkle on some chopped green onion for a little crunch and color.

If meal prepping this recipe, let all elements come to a complete cool before covering and storing the containers.

Leftovers, if there are any, can last up to 5 days in the fridge.

Hawaiian Chicken Bowls with Roasted Pineapple and Veggies

The Ingredients

bell peppers

I like to use 2 different colors of bell peppers in this recipe. Any two will do, but i do find that I typically use a red and orange pepper out of the Aldi variety pack.

zucchini

Zucchini soaks in all the flavors around it and bulks up the recipe with more vegetables. It’s also DELICIOUS when roasted.

red onion

To be completely honest, any onion will work. I love the way that red onion looks and tastes in this recipe, and typically, it’s what we have on hand. Use what you have on hand, it will be great!

pineapple

The fruit of 1 whole pineapple is needed for these chicken Hawaiian bowls. I like to save my pineapple “carcass” and repurpose it into a bowl. It’ll really elevate your whole dinner (at least it elevates my eating experience).

low-sodium soy sauce

Low-sodium soy sauce is SUPER crucial to this recipe. If you only have regular soy sauce on hand, I suggest using less soy sauce, watering it down with more water, or not salting the chicken at all prior to the sauce.

rice vinegar

Rice vinegar is a common ingredient if you typically make Asian food. In this recipe, the rice vinegar adds a light acidity to the sauce.

lime

I find that a little citrus juice in the teriyaki sauce helps to make this meal taste a bit more tropical.

sesame oil

A little sesame oil goes a LONG way, but just a little bit in this sauce recipe, and this sauce is ready to be DEVOURED.

brown sugar

A hallmark of a teriyaki sauce is the sweetness behind it. To achieve this sweetness, use brown sugar (or substitute for honey).

Fresh Ginger

Fresh ginger is a necessity in this recipe. I usually use the ginger paste tube that you can get at ALDI.

chicken tenderloins

I used chicken for the protein in this recipe. I have not tried this recipe with tofu or shrimp, but I think that these could also be delicious proteins. If you try either out, let me know how it goes in the comments below.

Coconut Rice

Make a delicious batch of Stovetop Coconut Rice to pair with this recipe. TRUST ME. It’s essential. The flavors pair so well together.

How To Build a Hawaiian Chicken Bowl

When I am making these Hawaiian for 2 people (aka my husband and I), I like to hollow out the pineapple used in the recipe for serving. It’s just a fun way to make this recipe seem a bit more special or have a fancy date at home!

In our first year of marriage, I was stuck late at work finishing a project. My husband decided to make a special dinner served in hollowed-out pineapple bowls. It was the best surprise to come home to after a late night. Now when I make this recipe we like to eat it in pineapple bowls too. 🙂

For 4 people (when we have company over), sometimes I will buy a second pineapple to carve out and then I’ll make Brazillian Steakhouse Baked Pineapple for dessert. YUMMMM.

However, there is no need to make a pineapple bowl, you can also use a regular, non-fruit bowl. 🙂

Here’s How I Suggest layering Your Hawaiian Chicken Bowls:

Add a layer of coconut rice to the base of the bowl.
Then, top the rice with roasted pineapple and veggies.
Next, add a layer of teriyaki chicken on top of the pineapple and veggies.
If desired, sprinkle sliced green onion and drizzle the extra sauce on top of the Hawaiian Chicken Bowls.

If you like sunny recipes like this one, check out some of my favorite recipes that will bring summer to your table all year round. Your day has to get sunnier when you try these recipes!