Grilled Pineapple and Hawaiian BBQ Chicken Bowl
A vibrant bowl featuring smoky grilled pineapple paired with tender Hawaiian BBQ chicken, served over coconut rice and fire-roasted corn. This caribbean-inspired gluten free (gluten free) ready in about 35 minutes pairs boneless skinless chicken thighs, Hawaiian BBQ sauce, pineapple slices for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb boneless skinless chicken thighs
- 1/2 cup Hawaiian BBQ sauce
- 4 slices pineapple slices
- 1 cup white jasmine rice
- 1 cup coconut milk
- 1 cup fire-roasted corn kernels
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 2 wedges lime wedges
Instructions
- Step 1: Rinse 1 cup white jasmine rice under cold water until clear, then combine with 1 cup coconut milk and 1 cup water in a saucepan. Bring to a boil over medium-high heat, reduce to low, cover and simmer for 15 minutes until liquid is absorbed and rice is tender.
- Step 2: Preheat grill or grill pan to medium-high heat. Brush 1/2 lb boneless skinless chicken thighs with 1/4 cup Hawaiian BBQ sauce and season with 1/2 tsp salt and 1/4 tsp black pepper. Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
- Step 3: At the same time, grill 4 pineapple slices brushed with 1 tbsp olive oil for 2-3 minutes per side until caramelized with char marks.
- Step 4: In a skillet over medium heat, warm 1 cup fire-roasted corn kernels with 1 tbsp olive oil and a pinch of salt for 4 minutes until heated through and slightly toasted.
- Step 5: To assemble, fluff the coconut rice with a fork, divide into 2 bowls, top each with grilled chicken, pineapple slices, and fire-roasted corn. Sprinkle 1/4 cup chopped fresh cilantro over each and serve with 2 lime wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Pineapple and Hawaiian BBQ Chicken Bowl take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Pineapple and Hawaiian BBQ Chicken Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep hawaiian bbq sauce from drying out.
Can I substitute ingredients in Grilled Pineapple and Hawaiian BBQ Chicken Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Pineapple and Hawaiian BBQ Chicken Bowl for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grilled Pineapple and Hawaiian BBQ Chicken Bowl gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
