Name: Taste the Tropics: Ultimate Hawaiian Chicken Bowl Adventure
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: International
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 1/4 cup soy sauce; 1/4 cup pineapple juice; 2 tablespoons brown sugar; 1 tablespoon grated fresh ginger; 2 garlic cloves, minced; 1 tablespoon vegetable oil; 1 red bell pepper, sliced; 1 cup pineapple chunks; 2 cups cooked jasmine rice; 2 green onions, sliced; Sesame seeds for garnish (optional); Salt and pepper to taste

Ingredients

Scale

Gathering all the ingredients ahead of time is a ritual I always cherish, as it reminds me of my grandmother’s kitchen, where everything was laid out with care and intention. Here’s what you’ll need:

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1/4 cup soy sauce
1/4 cup pineapple juice
2 tablespoons brown sugar
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 tablespoon vegetable oil
1 red bell pepper, sliced
1 cup pineapple chunks
2 cups cooked jasmine rice
2 green onions, sliced
Sesame seeds for garnish (optional)
Salt and pepper to taste

If you prefer, you can substitute chicken breasts for the thighs or use coconut aminos in place of soy sauce for a gluten-free option. The flexibility of this recipe allows you to make it your own, much like the way I learned to adapt recipes from my grandmother’s teachings.

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Instructions

Cooking is my way of slowing down and connecting, and I hope these steps help you find joy in the process:

In a medium bowl, combine the soy sauce, pineapple juice, brown sugar, ginger, and garlic. Add the chicken pieces, making sure they’re well-coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserving the marinade) and cook in batches, until browned and cooked through, about 6-8 minutes. Set aside.
In the same skillet, add the red bell pepper and pineapple chunks. Cook until the pepper is tender and the pineapple is caramelized, about 5 minutes.
Return the chicken to the skillet, pour in the reserved marinade, and bring to a simmer. Cook for an additional 3-4 minutes, allowing the sauce to thicken slightly.
Serve the chicken mixture over warm jasmine rice. Garnish with green onions and sesame seeds, if desired. Enjoy the symphony of flavors with each bite.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International