Hawaiian Chicken Bowls

With all this cold and dreary weather, who is ready to close their eyes and pretend they are on a tropical island eating this yummy chicken bowl? After dreaming about warmer, sunnier days we got the inspiration to create these Hawaiian chicken bowls. Packed with chicken, veggies and mango coconut rice, you'll be fueled and ready to dream you are relaxing on an island!

Ingredients

Hawaiian Chicken

• 3 lbs chicken breasts

• 15oz can pineapple chunks

• 1/2cup soy sauce

• 6 tbsp ketchup

• 4 tbsp brown sugar

• 5-6 cloves fresh garlic

• 4 tbsp canola oil

• 2 tbsp honey or agave nectar

Coconut Rice

• 1.5 cups basmati or jasmine rice

• 1/2 cup shredded unsweetened coconut

• 15oz can coconut milk

• 1/2 cup water

• 2 mangos, diced

• 2 tbsp agave nectar or honey

Additional Ingredients

• Sautéed peppers and onions (1 onion, 2 bell peppers )

• 1 bag of frozen edamame

• sliced green onions

Instructions

1. Combine all the ingredients for the marinade and place in a large gallon Ziploc bag, place chicken in marinade for minimum 2 hours, up to 24 refrigerated

2. Grill the chicken, allow to rest and then dice into bite size pieces and set aside

3. Rinse rice, place in a rice cooker

4. Add coconut milk, shredded coconut, and water to the bowl, stir

5. Cook the rice Add the chopped mango and agave or honey and stir.

6. In a bowl, scoop some rice on the bottom, top with chicken, sautéed peppers and onions, green onions and edamame. Enjoy!