The dinner bowl ideas I’ve shared with you over the past year have proven to be some of the most popular SV recipes, and if you’re ready for a new one to try, I hope you’ll really love this Hawaiian chicken bowl! It’s bright, fresh, and full of those sweet-and-savory flavors that make bowl dinners so satisfying.

Teriyaki-marinated chicken gets paired with fluffy rice, juicy pineapple, crisp veggies, and creamy avocado for a mix of textures that just works. It’s light but filling, easy to throw together, and the kind of meal that feels just as good for a quick weeknight dinner as it does for lunch the next day.

Don’t miss out on more of my favorite dinner bowls, including my bang bang chicken and rice bowl, chicken and sweet potato bowl, Dorito beef taco salad bowl, hot honey chicken and rice bowl, shrimp fajita bowl, and bang bang salmon bowl!

Ingredients

You’ll find your printable recipe card at the bottom of this post! Don’t skip the next few sections though, where I’m sharing more details and guidance to help you create the best results.

Chicken breast — Lean, quick-cooking, and perfect for soaking up the teriyaki flavor.
Jasmine rice — Light and fluffy, and a great base for all the toppings.
Fresh pineapple or canned pineapple chunks — Fresh adds a little extra bite, but canned works great and keeps things easy.
Red bell pepper — Adds crunch, color, and a subtle sweetness.
Avocado — Creamy and cooling, especially nice with the savory chicken.
Red onion — Thin slices add just enough bite without overpowering the bowl.
Teriyaki sauce — Brings that classic sweet-and-savory Hawaiian-style flavor.
Soy sauce — Deepens the flavor of the marinade and balances the sweetness.

How To Make Hawaiian Chicken Bowls

Cook the Rice: Prepare the jasmine rice according to the package instructions and set it aside.
Marinate the Chicken: Cut the chicken into medium-sized pieces. In a bowl, stir together the teriyaki sauce and soy sauce, then add the chicken and let it marinate for at least 15 minutes.

Cook the Chicken: Heat a skillet over medium-high heat. Add the chicken and sear until golden and cooked through, about 7–8 minutes. Remove from the heat and set aside.
Prep the Veggies & Fruit: Dice the pineapple and red bell pepper. Thinly slice the avocado and red onion.
Assemble the Bowl: Divide the cooked rice between bowls. Top with the chicken, pineapple, bell pepper, avocado, and red onion.

Garnish (Optional): Drizzle with extra teriyaki sauce if you like, then serve right away.

Recipe Notes

Letting the chicken marinate, even briefly, helps boost flavor and keeps it juicy. Try not to skip this step as it really makes a difference!

Cut the chicken into evenly sized pieces so it cooks quickly and evenly in the skillet.

Fresh pineapple adds extra brightness, but canned works just fine if that’s what you have.

Slice the avocado right before serving to keep it fresh and green.

Drizzle on extra teriyaki sauce at the end if you like things a little saucier.

Variations

Grilled Hawaiian Chicken Bowl: Grill the marinated chicken instead of pan-searing for a lightly smoky flavor.
Spicy Hawaiian Bowl: Add a drizzle of sriracha or a sprinkle of red pepper flakes to the chicken.
Pineapple Teriyaki Shrimp: Swap the chicken for shrimp and cook just until pink and tender.
Veggie-Forward Bowl: Add steamed broccoli, snap peas, or shredded carrots for extra color and crunch.
Low-Carb Option: Skip the rice and serve everything over cauliflower rice or extra greens.

Meal Prepping Tips

Cook the rice and chicken ahead of time and store them separately in airtight containers.

Let everything cool completely before storing to keep the textures fresh.

Add the pineapple, bell pepper, and onion just before serving so they stay crisp.

Slice the avocado fresh when you’re ready to eat, so it doesn’t go brown.

When reheating, warm the rice and chicken first, then assemble the bowl with the fresh toppings.

Print Recipe

Hawaiian Chicken Bowl

This Hawaiian chicken bowl is fresh, flavorful, and perfect for easy weeknight meals. Juicy teriyaki-marinated chicken is served over jasmine rice with pineapple, veggies, and avocado for a sweet-and-savory bowl that comes together quickly and works just as well for meal prep.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Servings:

Ingredients

1 large chicken breast
½ cup jasmine rice
½ fresh pineapple or 1 cup canned chunks
1 red bell pepper
½ avocado
½ red onion
2 tablespoons teriyaki sauce
1 tablespoon soy sauce

Instructions

Cook the Rice: Prepare the jasmine rice according to the package instructions and set it aside.
Marinate the Chicken: Cut the chicken into medium-sized pieces. In a bowl, stir together the teriyaki sauce and soy sauce, then add the chicken and let it marinate for at least 15 minutes.
Cook the Chicken: Heat a skillet over medium-high heat. Add the chicken and sear until golden and cooked through, about 7–8 minutes. Remove from the heat and set aside.
Prep the Veggies & Fruit: Dice the pineapple and red bell pepper. Thinly slice the avocado and red onion.
Assemble the Bowl: Divide the cooked rice between bowls. Top with the chicken, pineapple, bell pepper, avocado, and red onion.
Garnish (Optional): Drizzle with extra teriyaki sauce if you like, then serve right away.

This bowl comes together really easily, and it’s such a great way to get some real goodness into your diet without sacrificing flavor or feeling like you’re depriving yourself. Try it for a work-at-home lunch and save a portion for tomorrow, or try it when you’re in the mood for a light and fresh dinner. Let me know what you think in the comments below – I always love to hear your feedback, and it inspires the next recipes I share here on the blog!