These quick and easy Hawaiian BBQ Chicken Bowls only require 6 main ingredients, they come together in about 25 minutes, and they’re perfect for easy weeknight dinners or meal prep.
Anyone else in need of some sunny Hawaiian vibes right now?!
I don’t know about you, but this is the always time of year when I’m ready to hit the fast-forward button and have it just be summer again, already. No more of this winter business; I’ve had my fill. Give me warm breezes, late sunsets, flowing sundresses, easy lake days, a sizzling grill, cold drink in hand, and all the sunshine, please. And while we’re at it, a tropical beach and a week of vacation wouldn’t hurt too.
Mmmm, a girl can dream. ☀️ ? ?
And in the meantime…turn on some beachy jams and stir fry up a big batch of Hawaiian BBQ Chicken. (Hey, we all do what we can. ?)
This recipe initially just began as a quick stir-fry to use up some leftover homemade bbq sauce I had in the fridge. But then it was so tasty — and so ridiculously simple to make — that I’ve been occasionally meal prepping this recipe for quick lunches during the week. Because as it turns out, when you’re a KC girl missing home, a simple bbq stir-fry has a way of hitting the spot every time. ?
To make this Hawaiian BBQ Chicken, simply sauté some chicken (or shrimp would also be great here) and veggies (I kept this batch simple with just bell peppers and red onions). Then add in some fresh pineapple at the end, toss everything with a good helping of bbq sauce, maybe sprinkle a bit of cilantro on top…
…then serve it up over rice or quinoa or zoodles or whatever sounds good to you…
…OR…dish it up into some meal prep bowls for easy lunches for the week ahead…
…and voila. In less than 30 minutes, this vibrant, feel-good, zesty, simple stir-fry will be yours to enjoy.
Super easy, super satisfying, and super delicious. Hawaiian vibes FTW! ?
Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Add chicken, season it with a few pinches of salt and pepper. Sauté for 4-5 minutes, stirring and flipping occasionally, until the chicken is cooked through and no longer pink inside. Transfer chicken to a clean plate, and set aside.
Add the remaining tablespoon of oil to the sauté pan. Add peppers and onion, and sauté for 3 minutes, stirring occasionally. Add the pineapple and sauté for 3-4 more minutes, stirring occasionally, until the vegetables reach your desired level of tenderness. (I like mine with a bit of crisp, not completely soft.)
Add the cooked chicken and bbq sauce to the sauté pan with the veggies, and toss everything until combined. Taste and season with additional salt and pepper as needed.
Serve immediately over rice or quinoa (or plain, or whatever sounds good), garnished with your desired toppings. Or, refrigerate in airtight containers for up to 3 days, or freeze for up to 3 months.
*Since the BBQ sauce is our main seasoning here, be sure to use a good one! I’m a big fan of my homemade version, since I get to control the ingredients (namely, sweeteners) with it.