Get your meal prep on with these delicious Hawaiian Chicken Noodles Bowls made with shredded chicken, tons of veggies, and rice noodles!
Happy Fridayyyyyy! Guess what I’m doing today? DRIVING TO MILWAUKEEEEEE. I’m sure you think I’m absolutely crazy when it comes to travel, but I wouldn’t have it any other way at this point in my life. No pets, no kids, no house…time to travel! I’m sure once I hit my 30’s it may slow down a bit (MAY), but for now this is how I like it. Honestly even when I have kids in my life I foresee lots of travel. I moved around quite a bit as a kid (we lived in 5 states by the time I was in 4th grade!) and my parents took us on lots of travel adventures. I think this really helped mold me into the person I am today. Side note: I love love and I try and live as open-mindedly as possible. I feel like the world is going bat shit crazy and the best thing we can do at this point is love each other. IS THAT SO DANG HARD?
🙂
Speaking of love. I LOVE MY BLOGGING FRIENDS. I feel like it’s been forever since I did a group post and this month the theme is SHREDDED CHICKEN. If I could get each and every one of these recipes delivered to me, that would be grrrrrrrrrreat.
Buffalo Chicken Dip from Lexi’s Clean Kitchen
Copycat Chipotle Chicken Burrito Bowls from The Healthy Maven
No need for takeout with this Copycat Chipotle Chicken Burrito Bowl! Made just like your favorite restaurant’s burrito bowl, this recipe is filling, healthy and the perfect way to use your leftover shredded chicken!
Almond Butter Chicken Salad from Eating Bird Food
This almond butter chicken salad skips the mayo and instead uses an almond butter and apple cider vinegar dressing! Studded with raisins, fresh grapes and chopped almonds, this chicken salad is perfect for serving in lettuce wraps or on your favorite sandwich bread.
Cajun Cauliflower Casserole from Food Faith Fitness
This Cajun cauliflower casserole tastes like a bowl of Jambalaya but is secretly loaded with hidden veggies and protein! It’s a gluten free, paleo-friendly meal that the whole family will love!
Baby Kale Chicken Cherry Salad from Running to the Kitchen
This baby kale chicken cherry salad highlights the best of summer fruit with easy shredded leftover chicken for a light and healthy meal.
I couldn’t resist posting a bowl recipe for this post. Why? Because it’s legit what I eat every week.
- Meat
- Veggies
- Grain
It’s how we roll at Fit Foodie HQ. Plus- it’s almost crock-pot season, so I figured I’d jump on that bandwagon and get that guy out of storage. Good news- he didn’t rust one bit!
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!
Ingredients
For the Hawaiian Chicken
- 16 oz boneless, skinless chicken breast (4 small or 3 medium)
- 1/2 cup pineapple juice*
- 2 tablespoons ketchup
- 1/2 teaspoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 2 tablespoons low sodium tamari
- 1 tablespoon honey
- pinch of salt
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 low sodium tamari
- 1 tablespoon chili sauce
- 1/2 tablespoon honey
- 1 tablespoon minced garlic
Other
- 2 cups rice noodles
- 1 cup fresh pineapple
Instructions
For the Hawaiian Chicken
- Place chicken in a crock-pot on high for 1.5 to 2 hours. Remove and use 2 forks to shred.
- Make sauce by mixing together the rest of the ingredients.
- Add sauce to chicken and mix.
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. Then, add in kale and sauté for a few more minutes.
- In a small bowl, mix together the rest of the ingredients (the sauce!) and then add into stir fry.
Tips & Notes
*Blend together 2 cups fresh pineapple + 1/4 cup water and then sive it to get the juice!
Nutrition Facts
Serving Size: 1/4 Calories: 342 Sugar: 21 Sodium: 988 Fat: 7 Carbohydrates: 69 Fiber: 5 Protein: 29Similar recipes:
Cannot see answers to questions re cooking of chicken ie is it cooked dry or with stock or water and on high or low.? Please would you clarify cooking instructions. Thank you
Once the chicken has been shredded and the ingredients for the sauce has been added, does it go back in the crockpot for a couple of hours? The instructions don’t list the total amount of time in the crockpot and and what temps.
★★★
This recipe is an absolute winner! The only modification we made was serving it with rice instead of rice noodles. My husband even said it was the first dish where he liked kale (WIN!!!)!!
★★★★★
The directions for the chicken in the crockpot are confusing, it doesn’t say to add water or chicken stock.
GAH these bowls are to die for!!!! I can’t wait to make it!
You should serve bowls at your wedding. 😀
These all look amazeballs, but especially these Hawaiian chicken noodle bowls- literally EVERYTHING I am craving right now!
Why thank you my dearie!!
Love the baby kale and cherry salad. Never thought of adding cherries. Looks awesome!
Food in bowls is the best kind of food! I love the hawaiian spin you have on these bad boys! Pinned!