Gluten-Free Hawaiian Chicken Bowls
Deconstructed Hawaiian plate lunch with juicy chicken, pineapple, and coconut rice—all gluten-free!
Ingredients
- about 680 g Chicken thighs
- 1/4 cup Coconut aminos
- 2 tablespoons Pineapple juice
- 1 tablespoon Rice vinegar
- 1 teaspoon Ginger
- 2 cloves Garlic
- 1 cup Canned pineapple chunks
- 4 cups Cooked white rice
- 1/2 cup Coconut milk
- 1/4 cup Green onions
- 1 tablespoon Sesame seeds
- 2 tablespoons Olive oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together coconut aminos, pineapple juice, rice vinegar, ginger, and minced garlic.
- 2Cut chicken thighs into bite-sized pieces and marinate in the mixture for at least 15 minutes.
- 3Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 6-8 minutes.
- 4Add the pineapple chunks to the skillet and cook for another 2-3 minutes until slightly caramelized.
- 5While the chicken is cooking, heat cooked rice with coconut milk in a separate saucepan until warmed through.
- 6Serve the chicken and pineapple mixture over coconut rice. Garnish with chopped green onions and sesame seeds.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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