I love this chicken so much. I generally don’t like to make even my favorite meals more often than once every month, but this one I made last week and decided to do it again after tweaking the recipe and forming it into a full, healthy meal. Hubby said “ewwy” when I told him I was adding veggies but then came home and gobbled it right up 🙂
Hawaiian Chicken Bowls
- 4 boneless skinless chicken thighs
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 4 Tbsp soy sauce (if using low sodium you may want to taste and add salt)
- 2 cloves garlic, minced
- pinch ground ginger
- 1 large head broccoli, chopped bite-size
- 1 red bell pepper, seeded and sliced
- 2 cups sliced mushrooms
- 2 cups short-grain rice, cooked
- olive oil
- kosher salt
In a small mixing bowl, combine the pineapple juice, brown sugar, soy sauce, garlic and ginger to make the marinade. Place 1/4 cup of the marinade in a small bowl or container and set aside in the fridge.
Cut excess fat off of chicken thighs and place in a large ziploc bag. Pour the marinade over the chicken and seal the bag, removing as much air as possible. Let marinate in the fridge for 24-48 hours, turning the bag over halfway through so that the chicken soaks evenly.
When ready to cook, turn your grill to medium heat and cook the thighs for about 6 minutes on each side or until done. Let those rest for a minute while you make the veggies.
Pour about a tablespoon of olive oil into a large skillet or wok over medium-high heat. Once it’s warm, add the veggies all at once and stir to coat. Season with kosher salt. Pour in half of your reserved marinade and cook until mushrooms are soft (about 6 minutes), stirring occasionally, and adding more marinade to taste.
Cut chicken thighs into slices.
Scoop rice into 4 bowls, top with veggies, then place chicken on top. Enjoy!
Chicken recipe adapted from HERE.