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Hawaiian BBQ Chicken Rice Bowls with Avocado Lime Drizzle

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These Hawaiian BBQ Chicken Rice Bowls feature juicy grilled chicken tossed in sweet, smoky Hawaiian BBQ sauce, served over fluffy rice with fresh pineapple, colorful veggies, and a creamy avocado lime drizzle. It’s a quick, customizable, and naturally gluten-free dinner that brings tropical flavor to your table.

Ingredients

Scale
  • 1 1/2 lbs boneless skinless chicken breasts (or thighs)
  • 1/2 cup Hawaiian-style BBQ sauce (such as King’s Hawaiian or your favorite sweet BBQ sauce)
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 3 cups cooked jasmine or brown rice (hot or warm)
  • 1 1/2 cups fresh pineapple chunks (or canned, drained)
  • 1 cup red bell pepper, diced
  • 1 cup shredded carrots
  • 1/2 small red onion, thinly sliced
  • 1/2 cup fresh cilantro, chopped (optional for garnish)
  • 1 jalapeño, thinly sliced (optional)
  • 2 green onions, sliced
  • 1 large ripe avocado
  • 2 tbsp plain Greek yogurt (or coconut yogurt for dairy-free)
  • Juice of 1 large lime (about 2 tbsp)
  • 1 tbsp honey or agave (optional)
  • 1 small garlic clove, minced
  • Salt & pepper to taste
  • 2–3 tbsp water, as needed for drizzling consistency
  • Toasted sesame seeds (optional topping)
  • Extra lime wedges (optional topping)
  • Chopped macadamia nuts (optional topping)

Instructions

  1. In a medium bowl, whisk together BBQ sauce, soy sauce, olive oil, garlic powder, smoked paprika, and black pepper. Add chicken and turn to coat. Cover and marinate for at least 10 minutes (up to 24 hours in the fridge).
  2. While chicken marinates, cook rice according to package directions. Fluff with a fork and keep warm.
  3. Heat a grill pan or skillet over medium-high heat and lightly oil the surface. Remove chicken from marinade and grill for 4–5 minutes per side, until cooked through (internal temp 165°F). Let rest 5 minutes before slicing.
  4. In a blender or food processor, combine avocado, Greek yogurt, lime juice, honey or agave, garlic, salt, pepper, and 2 tbsp water. Blend until smooth, adding more water as needed for drizzling consistency. Adjust seasoning to taste.
  5. Dice pineapple, bell pepper, and carrots. Slice red onion, jalapeño, and green onions. Chop cilantro if using. Set toppings out for assembly.
  6. To assemble, spoon rice into bowls. Top with sliced grilled chicken, pineapple, bell pepper, carrots, red onion, jalapeño, and green onions. Drizzle with avocado lime sauce and garnish with cilantro, sesame seeds, or macadamia nuts if desired.
  7. Serve immediately with extra lime wedges. For meal prep, store components separately and assemble just before eating.

Notes

Marinate chicken for deeper flavor, but even 10 minutes works. Use tamari for gluten-free and coconut yogurt for dairy-free. Add extra toppings like mango, cabbage, or edamame for variety. If using leftover rice, refresh with a splash of water and microwave. Slice chicken against the grain for tenderness. Adjust avocado drizzle consistency with water or yogurt as needed.

Nutrition

Keywords: Hawaiian BBQ chicken, rice bowl, avocado lime drizzle, easy dinner, gluten-free, meal prep, tropical, grilled chicken, pineapple, healthy bowl

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