Hawaiian BBQ Chicken & Pineapple Rice Bowl

📝 Ingredients

For the Chicken

• 700 g boneless, skinless chicken thighs

• 2 tbsp soy sauce

• 2 tbsp barbecue sauce

• 2 tbsp pineapple juice

• 1 tbsp honey

• 1 tbsp brown sugar

• 1 tbsp ketchup

• 2 cloves garlic, minced

• 1 tsp grated fresh ginger

• 1 tsp sesame oil

• ½ tsp black pepper

For the Rice Bowl

• 3 cups cooked jasmine rice

• 6 grilled pineapple rings

• 2 green onions, thinly sliced

• Sesame seeds (optional)

👨‍🍳 Instructions

1. In a bowl, combine soy sauce, barbecue sauce, pineapple juice, honey, brown sugar, ketchup, garlic, ginger, sesame oil, and black pepper.

2. Add the chicken thighs and coat evenly. Cover and marinate for at least 1 hour, or overnight for maximum flavor.

3. Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 5–7 minutes per side, brushing with extra marinade until beautifully caramelized and cooked through.

4. Grill the pineapple rings for 2–3 minutes per side until lightly charred and golden.

5. Pour the remaining marinade into a saucepan and simmer for 3–5 minutes until slightly thickened.

6. Fill serving bowls with warm jasmine rice. Slice the grilled chicken and arrange it over the rice.

7. Top with grilled pineapple rings, drizzle generously with the thickened sauce, and garnish with sliced green onions and sesame seeds.

⏱ Prep Time

15 minutes

⏱ Marinating Time

1 hour

⏱ Cook Time

20 minutes

⏱ Total Time

1 hour 35 minutes

🍽 Servings

4 servings

🔥 Calories

Approximately 620 kcal per serving

💡 Tips

• Marinating the chicken overnight creates deeper flavor and extra tenderness.

• Brush the chicken with additional barbecue sauce during the last minute of grilling to achieve a glossy, restaurant-style glaze.

• Grilling the pineapple enhances its natural sweetness and adds a subtle smoky flavor that pairs perfectly with the savory chicken.

• Serve with steamed vegetables or a crisp cucumber salad for a complete Hawaiian-inspired meal.