Tropical Chicken Rice Bowls
Bring a taste of the tropics to your table with these colorful rice bowls. Tender chicken, sweet pineapple, crisp vegetables, and a light sweet-and-savory dressing make this an easy meal that's perfect for warm summer evenings.
Serves: 4
Ingredients
For the Bowls
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cups cooked jasmine rice
- 2 cups fresh pineapple, diced
- 1 red bell pepper, diced
- 1 cup shelled edamame, cooked
- 3 green onions, thinly sliced
- Sesame seeds, for garnish
For the Dressing
- 2 tbsp Toasted Sesame Oil
- 3 tbsp Pineapple White Balsamic
- 1 tbsp low-sodium soy sauce
- 1 tsp honey (optional)
- Freshly cracked black pepper, to taste
Directions
- Cook the jasmine rice according to package directions.
- Season the chicken lightly with salt and pepper.
- Heat a skillet over medium-high heat and cook the chicken for 6–8 minutes, stirring occasionally, until golden brown and cooked through (165°F).
- In a small bowl, whisk together the Toasted Sesame Oil, Pineapple White Balsamic, soy sauce, honey (if using), and black pepper.
- Divide the cooked rice among four bowls.
- Top with the cooked chicken, pineapple, red bell pepper, edamame, and green onions.
- Drizzle generously with the dressing and garnish with sesame seeds.
Serving Suggestions
- Add sliced avocado for extra creaminess.
- Serve with steamed broccoli or snap peas.
- Finish with a squeeze of fresh lime for an extra pop of brightness.
What You'll Taste
Sweet pineapple, toasted sesame, tender chicken, crisp vegetables, and a bright tropical finish in every bite.
Olivetta Tip
Reserve a little extra dressing to drizzle over the bowls just before serving. It brightens the flavors and adds a delicious finishing touch.