Name: Hawaiian Grilled Chicken Rice Bowls (Gluten-Free)
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb); 1/4 cup gluten-free soy sauce (tamari); 2 tbsp pineapple juice; 1 tbsp honey; 1 tbsp rice vinegar; 1 garlic clove, minced; 1 tsp grated fresh ginger; 1 cup jasmine rice (certified gluten-free); 1 cup diced fresh pineapple; 1/2 red bell pepper, thinly sliced; 2 green onions, sliced; 1 tbsp vegetable oil; Salt and pepper to taste

Hawaiian Grilled Chicken Rice Bowls (Gluten-Free)

FluffyToast1735

This Hawaiian Grilled Chicken Rice Bowl is a vibrant, gluten-free lunch ideal for sunny days in Hawaii. The chicken is marinated in a tangy-sweet pineapple-soy blend, then grilled for juicy, charred flavor. Grilled pineapple and bell peppers add bursts of sweetness and color, while fluffy jasmine rice provides a comforting base. A touch of ginger and garlic infuses tropical warmth, and a final drizzle of marinade brings everything together. This bowl is both nourishing and fresh, perfect for an energizing midday meal that feels like a vacation in every bite.

Ingredients

Instructions

In a small bowl, combine gluten-free soy sauce, pineapple juice, honey, rice vinegar, garlic, and ginger to make a marinade.
Pat chicken breasts dry and season lightly with salt and pepper. Place in a zip-top bag or shallow dish, add half the marinade, and refrigerate 15-20 minutes. Set aside the remaining marinade.
While chicken marinates, rinse jasmine rice until water runs clear. Cook rice according to package instructions. Fluff and set aside.
Heat grill pan or outdoor grill over medium-high heat. Brush with oil. Grill chicken for 5-6 minutes per side or until cooked through, basting occasionally with reserved marinade. Remove chicken and rest for 5 minutes before slicing.
While chicken rests, grill pineapple pieces and bell pepper slices for 2-3 minutes per side until lightly charred.
To assemble bowls: Divide rice between bowls. Top with sliced chicken, grilled pineapple, and peppers. Drizzle with any remaining marinade. Garnish with green onions and serve.