Print Recipe

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)
  • ⅓ cup pineapple juice
  • 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 ½ tsp ground ginger)
  • ½ tsp red pepper flakes (optional)

For serving

  • 90-second packaged rice
  • diced avocado

Instructions

Prep 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 40-45 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.

Cooking Directions 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 50-55 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.