Sticky Hawaiian Chicken Bowl
A tropical main dish with tender chicken cubes simmered in sweet-savory sticky sauce, served over fluffy rice with vibrant pineapple and red bell pepper. Effortless prep and island flavors unite in this family-friendly one-pot meal.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: Hawaiian-Inspired
Ingredients
1/2 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 can (20 ounces) pineapple chunks, drained
1 red bell pepper, sliced
2 cups cooked white rice
3 tablespoons low-sodium soy sauce
2 tablespoons tomato paste
3 tablespoons brown sugar
1 tablespoon cornstarch
1 teaspoon minced garlic
2 green onions, chopped (for garnish)
1 tablespoon vegetable oil (optional for stir-frying)
Instructions
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat
Add chicken and sauté until golden browned and nearly cooked through (5-7 minutes)
Stir in soy sauce, tomato paste, brown sugar, and garlic; reduce heat
Pour in drained pineapple chunks and red bell pepper to the pan
Bring to a simmer, then stir in cornstarch mixed with 2 tablespoons water to thicken the sauce (10-15 minutes)
Serve chicken mixture hot over 2 cups of white rice
Garnish with chopped green onions and additional pineapple if desired
Notes
Use frozen pineapple if canned is unavailable for freshness
Add optional toppings like sesame seeds or coconut flakes for extra island flair
Leftovers can be refrigerated in an airtight container for up to 3 days
For quick cook time: use 4-hour slow cooker setting with minimal prepping
Substitute brown rice or cauliflower rice for a low-carb option
Find it online: https://cookingwithramsay.com/sticky-hawaiian-chicken-bowl/