Hawaiian Chicken Noodle Bowls
Published 7/29/2016 • Updated 1/22/2024
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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.
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!
Hawaiian Chicken Noodle Bowls
Ingredients
For the Hawaiian Chicken
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!