Easy Hawaiian Chicken Rice Bowl with Rainbow Veggies & Garlic Aioli

Ready in 30 minutes • Serves 6
This dish most recently appeared in Bargain Box (3 Nights For 6) on Sunday, December 18, 2022.

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Try something new with our Hawaiian chicken rice bowls. Chicken coated in amazing savoury sweet huli huli sauce is the star of this dish. So sticky and flavoursome, this sauce is sure to be your new favourite. Serve this saucy chicken on a bed of fluffy rice and then build your bowl with rainbow veggies, pineapple chunks, sliced avocado and a drizzle of garlic aioli!

Ingredients

To Serve

200g garlic aioli
1 pack coconut thread
1 avocado, sliced

Chicken

150g huli huli sauce
1 drizzle of oil
900g free range chicken breasts, sliced 1cm

Veggies

2 Tbsp vinegar
400g sliced red cabbage
1 can pineapple chunks , drained & juice reserved
1 telegraph cucumber, cut in half lengthways & thinly sliced

Rice

450g jasmine rice
3 1/4 cup boiling water

Steps

Boil a full kettle. Add rice, boiling water measure and a pinch of salt in a medium pot. Bring pot to the boil and cover with lid. Turn down heat as low as you can and cook for 12 mins. With lid still on, turn off heat and steam for another 5 mins.
Pat chicken dry and slice 1cm. Heat oil in a large frypan on medium-high. Cook chicken with a pinch of salt, for 3-4 mins each side, until cooked through. Add huli huli sauce and cook for 1 min, until sticky.
Meanwhile, cut cucumber in half lengthways and thinly slice. Reserve 2 tablespoons of pineapple juice and drain pineapple. Toss veggies together in a large bowl with reserved juice and vinegar. Season to taste with salt and pepper.
Slice avocado. Serve rice in a bowl with chicken and veggies. Top with avocado slices, coconut thread and drizzle over aioli.

Nutritional Information

Energy	3270 kj 782 kcal
Protein	41.8g
Carbohydrate	83.4g
Fat	30.1g