30-Minute Hawaiian Chicken Rice Bowls

Ingredients

• 2 cups cooked Riceland Jasmine Rice
• 1 lb chicken breast or chicken thighs, cut into bite-size pieces
• 1 cup pineapple chunks (fresh, canned, or frozen)
• 1 red bell pepper, chopped
• 2 tbsp low-sodium soy sauce
• 2 tbsp pineapple juice (from can)
• 1 tbsp honey or brown sugar
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tbsp olive oil
• Optional: green onions, sesame seeds, red pepper flakes

Instructions

1. Cook the chicken: Heat oil in a skillet over medium-high. Add chicken, garlic, ginger, and sauté 5-6 minutes.
2. Add vegetables and pineaple: Stir in bell pepper and pineapple. Cook 2-3 minutes.
3. Make quick sauce: Add soy sauce, pineapple juice, and honey. Simmer 2 minutes until slightly thickened.
4. Build bowls: Add 1/2-1 cup jasmine rice per bowl, top with Hawaiian chicken mixture.
5. Finish: Garnish with green onions or sesame seeds if desired.

Meal Prep Notes

• Makes 4 bowls.
• Stays fresh 4 days in the fridge.
• Reheats well—even pineapple!
• Perfect January “healthier takeout at home.”