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Enjoy vibrant Pineapple Chicken Bowls with juicy chicken and pineapple salsa served in a halved pineapple bowl, garnished with sauce and fresh lime wedges on the side.
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Pineapple Chicken Bowls

Sweet and savory Pineapple Chicken Rice Bowls are packed with juicy honey soy chicken, fresh pineapple salsa, fluffy rice, and a creamy drizzle for an easy dinner everyone loves.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 654kcal
Author: Wendy

Equipment

  • large skillet
  • cutting board
  • Sharp Knife
  • mixing bowls
  • wooden spoon or spatula
  • measuring cups and spoons
  • whisk

Ingredients

  • 1 ½ pounds boneless skinless chicken breast cut into bite-size pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • ⅓ cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger
  • 3 cups cooked rice
  • Sliced green onions garnish

For the pineapple salsa:

  • 2 cups fresh pineapple finely chopped
  • ½ red bell pepper finely diced
  • ¼ red onion finely diced
  • 1 jalapeño seeded and minced (optional)
  • ¼ cup fresh cilantro chopped
  • Juice of 1 lime
  • Pinch salt

For the sauce:

  • ⅓ cup mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon lime juice
  • ½ teaspoon garlic powder

Instructions

  • Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through.
    Overhead view of cooked chicken pieces in a skillet, surrounded by small bowls containing lime wedges, sauces, and seasonings on a white surface—perfect for assembling flavorful Pineapple Chicken Bowls.
  • Add the garlic, soy sauce, honey, rice vinegar, and ginger to the skillet. Stir well and let it simmer for 3–4 minutes until slightly thickened and coated. Remove from heat.
    Cooked, cubed chicken pieces in a white skillet with brown sauce, perfect for Pineapple Chicken Bowls, placed on a white surface next to a small bowl of lime wedges.
  • In a separate bowl, combine the pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Stir until well mixed and set aside to let the flavors blend.
    A glass bowl filled with chopped vegetables and herbs sits on a white surface, surrounded by small bowls of ingredients—perfect for assembling fresh Pineapple Chicken Bowls with lime wedges and flavorful liquids.
  • In a small bowl, whisk together the mayonnaise, honey, soy sauce, lime juice, and garlic powder until smooth.
    A bowl of creamy dressing with a spoon, surrounded by small containers of oil, honey, and soy sauce on a white surface—perfect for drizzling over Pineapple Chicken Bowls.
  • To assemble, divide the rice into bowls and top with the chicken. Spoon the fresh pineapple salsa over the top, then drizzle with the sauce.
    Two Pineapple Chicken Bowls feature pineapple halves filled with white rice and glazed chicken pieces, served on plates alongside a small bowl of sauce.

Notes

  • Dice the pineapple and vegetables into small, even pieces for the best salsa texture.
  • Simmer the sauce just until it lightly coats the chicken.
  • Prep the salsa while the chicken cooks to save time.
  • Warm the rice before assembling the bowls for the best flavor.
  • Drizzle the sauce right before serving so everything stays fresh.

Storage: 

Storage
Store the chicken, rice, salsa, and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating
Reheat the chicken and rice in the microwave or on the stovetop until warmed through. Add the salsa and sauce after reheating.
Freezing
The chicken and rice freeze well for up to 2 months. The pineapple salsa and sauce are best made fresh.

Nutrition

Serving: 1Serving | Calories: 654kcal | Carbohydrates: 62g | Protein: 43g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 1652mg | Potassium: 897mg | Fiber: 3g | Sugar: 23g | Vitamin A: 683IU | Vitamin C: 66mg | Calcium: 46mg | Iron: 2mg