Simple Summer Favorite - Hawaiian Chicken Bowls

I’ve been in a major cooking rut most of this Spring, but I ran across this recipe idea and knew we had to try it!

It’s my favorite kind of meal - super quick and simple, with simple ingredients, but the flavors come together to make it seem like a way fancier meal than it actually is.

And all but the rice can be grilled outside, so it’s perfect for hot summer evenings when you don’t want to heat up the house cooking indoors.

Note - we used boneless chicken thighs in our bowls, but you can definitely use any other bone-in or boneless chicken cut or even ground chicken cooked in a skillet. I think pork would also work well here too.

Recipes are only suggestions, use what your family likes best or what you have on hand - it’ll still turn out great!

We also made Hawaiian chicken burgers using our unseasoned ground chicken patties with the roasted red peppers and pineapple as toppings and they were AMAZING.




Ingredients:

1 package Grass Powered boneless chicken thighs (or see note above for other ideas!)

1 batch coconut rice (see below)

2 red bell peppers

1 can pineapple slices or 1 fresh pineapple sliced

1 red onion (optional)

Coconut aminos, salt, pepper, garlic powder to marinate the chicken




Coconut Rice:

2 cups jasmine rice

1 can coconut milk

1.5 cups water or bone broth

1 tsp salt

1 tsp sugar (optional)




Steps:

  1. Rinse rice in a fine mesh colander until water runs clear then add to a saucepan.

  2. Add coconut milk, water, salt and sugar to a pot and bring to a boil.

  3. Turn the heat down to low and cook covered for 20 minutes.

  4. Fluff and serve when you’re ready!




Chicken Marinade:

.25 cup olive oil

4 Tbsp coconut aminos

1 Tbsp lemon or lime juice

1 tsp minced garlic

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp onion powder

pinch of red pepper flakes




Steps:

  1. Marinate your thawed (or at least mostly thawed) chicken in the chicken marinade for at least 30 minutes, or up to overnight.

  2. Cut each pepper into about 3 slices and the onion into round, flat slices (think like the shape of a burger patty). Have a can of pineapple slices or your fresh pineapple slices prepared.

  3. Prepare your coconut rice, or if your family isn’t into coconut make regular rice with bone broth instead of water to give it some extra flavor and nutrition!

  4. Grill your veggies and pineapple slices first until they’re softened. I like ours with a little char to them.

  5. Once the veggies are ready, move them off the heat and add your chicken to the grill. Cook until the internal temp reaches 165 degrees.

  6. Assemble the bowls by layering rice, chicken, veggies and pineapple. I like to drizzle mine with a little extra coconut aminos for serving too.

Even our kids LOVED this recipe, especially Eliza who was standing beside the grill with her bowl anxiously waiting to eat!

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