Bringing a meal to another family is one of the simplest ways to show love and support—but let’s be honest, sometimes life is too busy to whip something up last-minute. That’s why I love having a go-to freezer meal that I can make ahead for my own family and prep an extra batch to share with someone else. This Hawaiian Rice Bowl paired with White Chocolate Macadamia Nut Cookies is the perfect solution: it’s incredibly easy, freezes beautifully, and is totally kid-approved!
Hawaiian Rice Bowl: A Flavorful, Freezer-Friendly Dinner
This meal starts with a base of fluffy rice, topped with tender teriyaki chicken, juicy pineapple, and crisp veggies. The combination of sweet and savory flavors makes it a hit with both kids and adults. Plus, all the ingredients freeze well, making it a great make-ahead meal.
White Chocolate Macadamia Nut Cookies: The Sweet Finishing Touch
No meal delivery is complete without a little something sweet. These Freezer-Friendly Chocolate Chip Cookies are a crowd-pleaser that satisfies any sweet tooth. The best part? You can prepare the dough ahead of time, freeze it in scooped portions, and bake the cookies fresh on delivery day. Alternatively, you can bring the frozen dough with baking instructions so the family can enjoy freshly baked cookies whenever they’re ready.
How to Present the Meal
Presentation can make your meal feel extra special without much additional effort. Here are some tips:
- Store the chicken in a freezer-safe Ziploc bag for easy storage.
- Include a bag of frozen rice (Trader Joe’s frozen rice is my favorite, but any brand works great!).
- Label everything with simple instructions for thawing and serving.
- Consider adding a small note or treat to make it extra special!
Why This Meal Works
- Super Easy to Make – Minimal prep, simple ingredients, and easy assembly.
- Freezes Like a Dream – Both the rice bowl components and cookies hold up well in the freezer.
- Kid-Friendly and Crowd-Pleasing – A delicious mix of sweet and savory flavors that everyone enjoys.
- Perfect for Meal Gifting – Make one batch for your family and another to bring to a friend!
Whether you’re prepping a meal for a busy weeknight or dropping off food for a friend, having a freezer meal ready to go makes life so much easier. This Hawaiian Rice Bowl and White Chocolate Macadamia Nut Cookies combo is a simple, stress-free way to show love through food—without the last-minute scramble.
Recipes:
Hawaiian Chicken Bowls
Ingredients
- 1½-2 lbs boneless skinless chicken thighs, trimmed of excess fat
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, chopped
- 1½ cups pineapple chunks (fresh or canned, drained)
- ⅓ cup soy sauce (or coconut aminos to make it gluten free)
- 2 Tbsp honey or brown sugar
- 2 Tbsp extra virgin olive oil
- 1 Tbsp rice vinegar
- 6 cloves garlic, minced
- 1 Tbsp grated fresh ginger (or 1/2 tsp ground ginger)
- ½ tsp red pepper flakes (optional)
For Serving
- frozen or 90-second packaged rice (My favorite is the Trader Joe's frozen rice, but if you don't live near a Trader Joe's there are lots of options)
- diced avacado
Instructions
- Place the chicken thighs, bell peppers, pineapple, and red onion into a gallon-sized freezer bag or airtight container.
- In a mixing bowl, combine the soy sauce, pineapple juice, honey or brown sugar, olive oil, rice vinegar, garlic, ginger, and red pepper flakes in a mixing bowl and whisk to combine. Pour the marinade in the bag with the chicken and massage to coat everything evenly.
- Remove excess air and freeze flat. Label with the date and cooking instructions.
Cooking Directions: Option 1– Thaw Overnight + Bake
- Thaw the bag overnight in the fridge (best for even cooking).
- Preheat the oven to 400°F.
- Dump the contents into a baking dish.
- Bake uncovered for 34-40 minutes, or until the chicken reaches 165°F.
- Let rest for 5 minutes then slice the chicken.
- Serve with rice and diced avocado, if desired.
Option 2: Bake Straight from Frozen
- Preheat the oven to 375°F.
- Place frozen contents into a covered baking dish (spread out as much as possible).
- Bake covered for 45-50 minutes. Remove cover, stir, and bake another 10-15 minutes until the chicken is tender and reaches 165°F.
- Let rest for 5 minutes then slice the chicken.
- Serve with rice and diced avocado, if desired.
Chewy Coconut Macadamia Cookies
Ingredients
- 1 cup (226g) salted butter, softened
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 l large eggs
- 1 Tbsp vanilla extract
- 2¾ cups (344g) all-purpose flour
- 1 tsp (5g) baking soda
- ½ tsp (3g) salt
- 1 cup (90g) shredded sweetened coconut
- 1 cup (170g) white chocolate chips
- 1 cup (120g) macadamia nuts, chopped
Instructions
- In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Add in the eggs and vanilla, beating until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients.
- Stir in the shredded coconut, white chocolate chips, and macadamia nuts until evenly distributed.
- Use a cookie scoop to portion the dough into balls (about 2 tablespoons each) and place them on a parchment-lined baking sheet.
- Arrange the dough balls close together but not touching on the baking sheet. Freeze until firm, about 1-2 hours.
- Transfer the frozen dough balls to a resealable freezer bag or airtight container. Label the bag with the baking instructions.
- To bake: preheat the oven to 375°F. Place the frozen cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden and the centers look slightly underbaked (they’ll set as they cool).
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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