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.
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- sea salt and freshly-cracked black pepper
- 2 bell peppers (I used one yellow, one red), cored and cut into bite-sized pieces
- 1 small red onion, peeled and cut into bite-sized pieces
- 1 small fresh pineapple, peeled, cored, and cut into bite-sized pieces
- 2/3 cup good-quality bbq sauce*, homemade or store-bought
- optional toppings: lemon slices, finely-chopped fresh cilantro
- 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.