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–+ servings
A Hawaiian BBQ Chicken Bowl garnished with red pepper flakes.
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5 from 43 votes

Hawaiian BBQ Chicken Bowl

Enjoy summer vibes with this sweet and spicy Hawaiian BBQ chicken stir fry bowl in under 30 minutes. Just grab your favorite BBQ sauce, chop some chicken or beef, onions, sweet peppers, pineapple, and zucchini on top of rice and dinner will be served in no time! Be sure to save some leftovers for lunch!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Diet: Low Lactose
Keyword: chickenstirfry, clean eating, hawaiian bbq, hawaiian bbq bowl, hawaiian bbq chicken, healthybowl, healthyliving, ricebowl, stirfry
Servings: 4
Calories: 400kcal
Author: Natalie Perry
Cost: 25.00

Equipment

  • Chefs knife
  • cutting board
  • Skillet
  • Cooking/serving spoon

Ingredients

  • ⅓ cup Organic Hawaiian BBQ sauce plus more if marinating
  • 1.5 cups rice rinsed
  • 2 cups clean water or broth depending on method
  • 1 teaspoon Avocado oil
  • 1 lb sweet peppers washed and chopped
  • ½ medium sweet onion chopped
  • 1.5 lb organic boneless chicken breast diced in ½ inch pieces
  • 1 zucchini washed and chopped
  • 1 cup chopped pineapple

Instructions

  • On the stovetop: Bring water or broth to boil. Reduce heat and add rice, stir, and cover. Reduce to medium-low heat and let simmer for 15 minutes or until the liquid is gone. Remove from heat and keep covered for an additional 5 min. Fluff with a fork and set aside.
  • Chop chicken into ½-inch cubes. Add oil to a large skillet on medium-high heat. Add chicken cubes and cook until all sides are brown and the internal temp reaches 165F
  • Add BBQ sauce, onions, peppers, zucchini, and pineapple to cooked chicken and stir to combine until veggies are soft and flavors are melded.
  • Remove from heat and serve over rice. Enjoy!

Video

Notes

*Nutrition facts are calculated with water used for the rice.
*Use a 1:1 rice-to-liquid ratio if using an Instant Pot. 12 minute manual pressure and natural release. 
*OPTIONAL TIP: Chop chicken at least 2 hours ahead of time and marinate the chicken cubes in an airtight container or bag in the refrigerator until ready to cook.
*Cook the chicken and the rice simultaneously to save time. 

Nutrition

Calories: 400kcal | Carbohydrates: 58g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 154mg | Potassium: 1017mg | Fiber: 5g | Sugar: 15g | Vitamin A: 3770IU | Vitamin C: 183mg | Calcium: 56mg | Iron: 2mg