Hawaiian BBQ Chicken Bowls

Make Hawaiian BBQ Chicken Bowls fast: juicy BBQ chicken, caramelized pineapple, and vibrant peppers in one bowl.

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• sea salt and freshly-cracked black pepper
• 2 bell peppers (I used one yellow, one red), cored and cut into bite-sized pieces
• 1 small red onion, peeled and cut into bite-sized pieces
• 1 small fresh pineapple, peeled, cored, and cut into bite-sized pieces
• 2/3 cup good-quality bbq sauce*, homemade or store-bought
• optional toppings: lemon slices, finely-chopped fresh cilantro

Instructions

Step 1: Sear the Chicken

Heat a tablespoon of oil in a hot sauté pan and add the bite-sized chicken pieces, seasoning them with a few generous pinches of sea salt and freshly cracked black pepper. Sauté the chicken until the exterior is golden and the interior is cooked through, stirring and flipping so each piece develops a slight caramelized edge. Transfer the cooked chicken to a clean plate and set it aside to rest while you cook the vegetables — this keeps the chicken juicy and ready to be reunited with the other flavors.

Notes

• Cook in batches to avoid overcrowding the pan and ensure good sears.
• Use fresh pineapple for best caramelization and texture.
• Add most BBQ sauce at the end to prevent sogginess and preserve fresh flavors.
• Let chicken rest briefly after searing to keep it juicy.
• Store leftovers in an airtight container for up to 3 days.