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Sticky Hawaiian Chicken Bowl with Pineapple Avocado Salsa

A towering bowl of fluffy white rice topped with juicy, pan-seared chicken thighs coated in a sweet and savory sticky glaze, finished with a bright, spicy, and fresh pineapple avocado salsa.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 Bowls
Course: Dinner, Main Course
Cuisine: Asian Fusion, Hawaiian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

The Chicken & Glaze
  • 1.5 lbs Boneless Skinless Chicken Thighs
  • 1/2 cup Soy Sauce Low-sodium
  • 1/3 cup Dark Brown Sugar Packed
  • 1/4 cup Pineapple Juice
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Sesame Oil
  • 3 cloves Garlic Minced
  • 1 tablespoon Fresh Ginger Grated
  • 1 tablespoon Neutral Oil For searing
Pineapple Avocado Salsa
  • 1.5 cups Fresh Pineapple Diced
  • 1 large Avocado Pitted and diced
  • 1 whole Red Chili Sliced (Fresno or similar)
  • 1/3 cup Fresh Cilantro Chopped
  • 1/4 cup Red Onion Finely diced
  • 1 large Lime Juiced
For Serving
  • 3 cups Cooked White Rice Jasmine or coconut

Equipment

  • Cast iron skillet
  • Mixing bowls
  • Chef's knife

Method
 

  1. Whisk soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, garlic, and ginger in a bowl until sugar dissolves. Pour half the marinade over the chicken and marinate for at least 30 minutes. Reserve the other half.
  2. In a separate bowl, gently toss the diced pineapple, avocado, red chili, red onion, and cilantro with the fresh lime juice and a pinch of salt. Refrigerate until ready to use.
  3. Heat neutral oil in a large skillet over medium-high heat. Remove chicken from the marinade (discarding the used liquid) and sear for 5-6 minutes per side until charred and cooked through. Remove chicken to a plate.
  4. Reduce heat to medium-low. Pour the reserved, untouched marinade into the skillet. Simmer for 2-3 minutes until it reduces into a thick, sticky glaze.
  5. Return the chicken to the skillet, turning to coat completely in the hot glaze.
  6. Divide cooked rice among bowls. Top with a stack of glazed chicken and a generous scoop of the pineapple avocado salsa. Drizzle with extra pan sauce and serve.

Notes

Do not over-marinate the chicken; the enzymes in the pineapple juice will make the meat mushy if left for more than 4 hours.