Go Back
–+ servings
A bowl of Hawaiian chicken noodle soup with carrots and pineapples.
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!
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Fat 7
Carbs 69
Protein 29
Yield 4

Ingredients

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

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 Facts

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