Rice bowls are popular for a reason. They pack everything into one dish, making them a satisfying option for both quick weeknight dinners and easy lunches. I love making them at home, not just for the convenience but because I can mix and match ingredients depending on what I’m craving or what’s in my fridge. One of my favorites is this Hawaiian chicken bowl recipe, which is full of sweet and savory flavors. It packs in protein with tender chicken, boosts my fiber intake with fresh veggies, and gets a burst of brightness from juicy pineapple.
Even on the busiest days, this recipe comes together surprisingly quickly, and it always feels like a complete, balanced meal. I’ll walk you through how I make my version of a Hawaiian chicken bowl, and you’ll see just how easy it is to create your own at home, too.
Key Ingredients for the Best Hawaiian Chicken Bowl Recipe
It’s all about balance. A little sweet, a little savory, and a mix of textures that keep every bite interesting. These are the essentials for a good Hawaiian chicken bowl.
Roasted butternut squash – Roasting butternut squash makes it sweet and caramelized. If you’re short on time, you can buy pre-peeled, cubed squash in the produce section to save on prep.
Arugula – Adds a fresh, peppery bite that keeps the bowl from feeling too heavy. Baby arugula is my go-to because it’s tender.
Pineapple salsa – This is what brings the tropical flavor! The sweetness and a little tang from the pineapple make everything taste brighter. Homemade is great, but store-bought pineapple salsa works fine too.
Avocado – Makes the whole bowl feel rich and balanced. Slice it right before serving so it doesn’t brown.
Black beans – They add more protein and fiber to the bowl, which means you stay full longer. Canned black beans work perfectly, just rinse and drain them to cut the sodium. For an even healthier option, go for unsalted black beans.
Chicken breast – The main protein in this bowl. For juicier results, pound it to an even thickness before cooking.
Barbecue sauce – This gives the chicken its smoky-sweet flavor. I usually go with a Hawaiian-style BBQ sauce, but other smoky or tangy sauces work as well.
Brown rice – The base of the bowl. Brown rice makes the meal hearty and adds a nutty flavor.
How to Make This Hawaiian Chicken Bowl?
This bowl comes together in simple, doable steps. With a little prep, you’ll have a colorful, hearty meal ready in no time.
1. First, prepare the brown rice. Start by rinsing it until the water runs clear. Combine with water and a pinch of salt in a pot. Bring to a boil, cover, and simmer on low for 35-40 minutes until tender. Rest for 10 minutes, then fluff with a fork.
2. Preheat the oven to 425°F (220°C). Toss the cubed butternut squash with oil, salt, and pepper on a lined sheet pan. Roast 25-30 minutes, turning halfway, until tender and caramelized.
3. Pat the chicken dry and season with salt, pepper, and garlic powder. Heat oil in a skillet or grill pan over medium-high. Sear for 4-6 minutes per side until cooked through (165°F / 74°C). Brush with barbecue sauce during the last minute on each side using a basting brush. Transfer to a plate, let rest 5 minutes, then slice.
4. Drain and rinse the black beans. Heat gently in a small pot with a splash of water and a pinch of salt until warmed through.
5. Rinse the arugula and pat dry. Slice the avocado just before serving. If making pineapple salsa from scratch, combine diced pineapple, red onion, lime juice, and salt, then let sit for a few minutes.
6. Spoon rice into each bowl, then add arugula, roasted squash, warm black beans, and sliced barbecue chicken. Top with avocado and pineapple salsa. Drizzle with extra barbecue sauce or lime juice if desired.
Hawaiian Chicken Bowl Recipe FAQs
How far ahead can I prep this bowl?
You can cook the rice, roast the squash, and make the chicken up to 3 days ahead. Keep them in airtight containers in the fridge. Add the avocado, salsa, and arugula fresh so they stay bright.
How do I avoid soggy components during storage?
Store wet toppings like salsa, avocado, and sauce separately and add them right before eating. If you’re packing a bowl, put the rice on the bottom, then beans and chicken, and keep the greens and fresh stuff on top.
How do I reheat the chicken without drying it out, and the squash without making it mushy?
Warm the chicken with a splash of water or sauce, covered in foil, in a low oven. Reheat the squash on a sheet pan so the edges stay caramelized. Microwave in short bursts if you’re in a rush.
Can I serve this at a party?
Yes! Make it a build-your-own bowl bar. Keep the rice, beans, chicken, and squash warm in serving dishes, then set out toppings like salsa, avocado, and lime. Guests can make their bowls just how they like them.
Customizing Your Hawaiian Chicken Bowl Recipe
There are plenty of ways to make a Hawaiian chicken bowl your own. Start with the base: brown rice is hearty, but white rice, jasmine rice, quinoa, or even cauliflower rice all work well. You can also change up the protein by using grilled shrimp, salmon, or crispy tofu, which soak up the barbecue sauce just as nicely as chicken.
For extra color and nutrients, toss in roasted veggies like bell peppers, zucchini, or broccoli. They can go right on the pan with the squash to keep things simple. You can also have fun with the sauce: stick with pineapple barbecue for a tropical touch, or switch to a smoky chipotle or tangy vinegar-based version for something different. For a kid-friendly version, keep the salsa gentle or serve it separately so they can add only what they like.
Final Thoughts
The Hawaiian chicken bowl adds a little tropical flair to my weekly menu, no matter the season. It’s full of flavor and feels balanced enough that I don’t have to think twice about serving it for lunch or dinner. Whether you stick to my version or mix and match ingredients to suit your taste, it’s the kind of meal that always feels fresh and satisfying!
Hawaiian Chicken Bowl Recipe
Ingredients
- 1 cup brown rice rinsed and cooked in 2 cups water with a pinch of salt
- 3 cups butternut squash peeled and cubed – roasted until golden
- 1 to 1½ lbs chicken breast
- ½ cup barbecue sauce
- 1 can black beans
- 2 cups arugula
- 1 ripe avocado sliced or diced just before serving
- 1 cup pineapple salsa store-bought or homemade with pineapple, lime, and red onion
Instructions
- Rinse the rice until the water runs clear. Combine with water and a pinch of salt in a pot. Bring to a boil, cover, and simmer on low for 35–40 minutes until tender. Rest for 10 minutes, then fluff with a fork.
- Preheat the oven to 425°F (220°C). Toss the cubed butternut squash with oil, salt, and pepper on a lined sheet pan. Roast 25–30 minutes, turning halfway, until tender and caramelized.
- Pat the chicken dry and season with salt, pepper, and garlic powder. Heat oil in a skillet or grill pan over medium-high. Sear for 4–6 minutes per side until cooked through (165°F / 74°C). Brush with barbecue sauce during the last minute on each side. Transfer to a plate, rest 5 minutes, then slice.
- Drain and rinse the black beans. Heat gently in a small pot with a splash of water and a pinch of salt until warmed through.
- Rinse the arugula and pat dry. Slice the avocado just before serving. If making pineapple salsa from scratch, combine diced pineapple, red onion, lime juice, and salt, then let sit for a few minutes.
- Spoon rice into each bowl, then add arugula, roasted squash, warm black beans, and sliced barbecue chicken. Top with avocado and pineapple salsa. Drizzle with extra barbecue sauce or lime juice if desired.
