Hawaiian Dinner Bowl

This Hawaiian dinner bowl is both easy and delicious!  Great for adults and kids alike (baby too!)  This became our go to meal this summer, I believe we had it almost once a week.  After returning from Hawaii in April and not always having time for a gourmet meal while chasing a 15 moth old, this was a great option.

To Prep

Put some rice on the stove.  (we use Jasmine rice, but any white or brown rice should be fine) Cook as directed on the packaging.

Julianne some sweet onion and red/orange bell peppers.  Slice your zucchini into rounds.  Place all the veggies on a sheet pan covered in foil (saves you some clean up later, time and convenience is gold with a toddler).  Drizzle a little olive oil over them and sprinkle with fresh ground pepper and salt.

We like to buy sliced grilled chicken breast from your grocery (we love Trader Joes).  We just put it in an oven safe glass dish and pour some of Teriyaki/soyaki sauce over it.  We LOVE the Island Soyaki from Trader Joes.  Then cover it with foil to keep from drying out.

Heat the oven to 350.  Place your veggies on the top rack and the chicken on the bottom rack.  You will pull out the chicken after about 7 minutes or as soon as you see the soyaki sauce bubbling (our goal is simply to heat the chicken).  After pulling out the chicken, turn on your broiler to low setting to give your veggies a nice finish.  You will want to keep an eye on them, it’s usually 5 – 8 minutes under the broiler until they start getting a  little color on some of the edges.  (should look something like this when they are done)

While the chicken and veggies are in the oven, dice up some fresh pineapple into bite sized pieces.  If your lazy (like I sometimes am) look for the pre-diced fresh cut pineapple in the produce section of your grocery store.  It’s fresh and delicious without the extra labor.  Canned pineapple will work, but use only as a last resort.

Once the Veggies are done, it’s time to assemble.  Rice on the bottom, then veggies, chicken and pineapple on top.  Drizzle with more Island Soyaki to taste.  Yumm.

For our toddler, we just cut up some of the chicken, zucchini and pineapple into her sized bites after they are cooked (giving the chicken a little time to cool of course).

Ingredients List:  (feeds 2-3)
Pre-cooked grilled chicken, sliced.
One medium zucchini
One red Bell pepper (or Orange)
Half of a sweet onion (or more if you really like onion)
Fresh Pineapple (however much you desire)
Island Soyaki (or Soyaki or Teriyaki if that is all you can find)
Salt and Pepper
Olive oil
Rice (white or brown) 1 Cup uncooked

Published by daddyandmefoodie

Hi, my name is Dawson. There is a whole world out there and I want to see as much as I can with my beautiful wife and amazing daughter. It is never too early or late to discover new places and what people eat there. Born and raised in a small town in California, I've led a simple life that leaves me craving far off destinations. My mom taught me the basics of cooking and I have been working in kitchens, delis, bakeries and cafeterias ever since. So along with recommendations of cool spots to eat, I will also add a few recipes here and there to share with everyone what I have been sharing with my family. View all posts by daddyandmefoodie