Hawaiian Chicken Noodle Bowls

3030-Min MealdfDairy-FreeefEgg-FreegfGluten-Free

By Lee Funke

4.25 from 4 votes

Published 7/29/2016 • Updated 1/22/2024

Jump to RecipeEmail Recipe

This post may contain affiliate links. Please read our disclosure policy.

Say hello to our take on Hawaiian chicken! While ours isn’t a traditional recipe, we combine pineapple juice, garlic, soy sauce, and honey for a yummy, sticky Hawaiian chicken.

email me this recipe

Plus, enjoy weekly doses of recipe inspiration as a bonus!

Please enable JavaScript in your browser to complete this form.

Email *

Send Recipe

This easy Hawaiian chicken bowl recipe combines the fruitiness of fresh pineapple with the savory umami notes of soy sauce, creating an island favorite that will transport you to white sand beaches in no time!

We love how kid-friendly this chicken is because it’s sweet and soy-y and how easy it is to make. We seared our chicken on the stovetop and shredded it before tossing it in the sauce, but you can really cook your chicken any way your heart desires (try our Instant Pot shredded chicken).

What You Need for these Hawaiian Chicken Bowls

• Chicken breast
• Pineapple juice
• Ginger
• Kethup
• Soy sauce
• Honey
• Onion
• Bell pepper
• Rice noodles
• Pineapple

Ingredient Substitutions

• Kale: We used kale for this recipe, but feel free to mix things up by adding different vegetables to the vegetable stir fry. 
• Soy sauce: If you can’t have soy, we recommend using coconut aminos or tamari instead.
• Noodles: Don’t want to use noodles? Use Instant Pot White Rice or Cauliflower Rice instead! Coconut Quinoa or Instant Pot Coconut Rice would also pair super well with the pineapple. 

Tips

• Mix things up by adding different vegetables to the vegetable stir fry. 
• For a slight kick, add some red pepper flakes!

Storage

Store leftover Hawaiian chicken bowls in an airtight container in the fridge for 3-4 days.

​How do I reheat chicken Hawaiian bowls?

Let your chicken bowl come to room temperature first before reheating. Then, pop it in the microwave for at least 30 seconds, adding an additional 15-30 seconds to warm it up!

Serving Suggestions

You could totally eat these bowls by themselves, but if you want to add a little bit more veggies, why not add a Honey Ginger Quinoa Kale Salad or Sesame Soy Kale Salad to the side? 

Another side dish would be adding this Pineapple Coleslaw to the top of the bowls! It packs a fruity, zesty punch!

4.25 from 4 votes

Hawaiian Chicken Noodle Bowls

Get your meal prep on with these delicious Hawaiian Chicken Noodles Bowls made with shredded chicken, tons of veggies, and rice noodles!

By: Lee Funke

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 4

SaveSaved Pin Print

email me this recipe

Plus, enjoy weekly doses of recipe inspiration!

Please enable JavaScript in your browser to complete this form.

Email *

Send Recipe

Ingredients 

1x2x3x

For the Hawaiian Chicken

• ▢ 2 tablespoons avocado oil
• ▢ 16 oz. boneless skinless chicken breast , 4 small or 3 medium
• ▢ 1 teaspoons salt
• ▢ 1/2 cup pineapple juice*
• ▢ 2 tablespoons ketchup
• ▢ 1 teaspoon fresh ginger, grated
• ▢ 1 teaspoon garlic, minced
• ▢ 2 tablespoons soy sauce
• ▢ 1 tablespoon honey

For the Pineapple Stir Fry

• ▢ 1 tablespoon coconut oil
• ▢ 1 cup purple onion, diced (~1/2 mediun onion)
• ▢ 2 large sweet peppers, diced
• ▢ 2 cups chopped kale, packed
• ▢ 1 tablespoon pineapple juice
• ▢ 1 tablespoon soy sauce
• ▢ 1 tablespoon chili sauce
• ▢ 1/2 tablespoon honey
• ▢ 1 tablespoon minced garlic

Other

• ▢ 2 cups rice noodles
• ▢ 1 cup fresh pineapple, chunked

Instructions 

For the Hawaiian Chicken

• Season the chicken breasts with 1 teaspoon of salt. Heat the avocado oil over medium/high heat. When the oil is hot, add the chicken to the pan and sear for 6-8 minutes on each side or until the internal temperature reaches 160ºF. Remove from the pan and set aside to cool.
• Prepare the sauce. Whisk the pineapple juice, ketchup, ginger, garlic, soy sauce, and honey together in a bowl. Set aside.
• Shred the chicken with two forks and then add the shredded chicken to the sauce. Toss to coat.

For the Pineapple Stir Fry

• Place 1 tablespoon of coconut oil in a sauce pan and heat on medium/high heat.
• Add in purple onion and sweet peppers and sauté until onions are almost translucent, 4-5 minutes. Add in kale and sauté for a few more minutes.
• In a small bowl, mix together the pineapple juice, soy sauce, chili sauce, and garlic. Add to the skillet and toss. Cook until warm.

For the Noodles

• Cook the noodles according to the package insructions. Rinse with water and set aside.
• Assemble the bowls by evenly distributing the chicken, vegetables, noodles, and pineapple into 4-6 bowls.

Tips & Notes

• Pineapple juice: If you don’t have pineapple juice, but you do have pineapple, feel free to blend 2 cups fresh pineapple + 1/4 cup water and then sieve it to get the juice!
• We prepared the chicken on the stove for this recipe, but you can also use leftover chicken or shredded rotisserie chicken. There is also an option of baking the chicken or preparing it in the Instant Pot.
• We use Pad Thai rice noodles in this recipe, but you can use rice noodles or egg noodles, too.
• Unsweetened, canned pineapple will work for this recipe.
• Mix things up by adding different vegetables to the vegetable stir fry.

Nutrition

Calories: 342 kcal, Carbohydrates: 69 g, Protein: 29 g, Fat: 7 g, Fiber: 5 g, Sugar: 21 g

Nutrition information is automatically calculated, so should only be used as an approximation.

love this? leave a comment below!

Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!