Hawaiian Rice Bowl

When I was four years old, I went to Hawaii. No, I don’t really remember it. No, I couldn’t swim in the ocean. No, I didn’t learn anything about the local cuisine. But years of experience and the help of the internet has given me sort of an idea of what flavors can be called Hawaiian (Disclaimer: as a white midwesterner, everything I do is inspired by a culture or cuisine, not representative of it).

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Regardless, this is awesome! Just look at it. Fluffy rice, sweet pineapple chunks, chicken made with a spicy teriyaki sauce… my mouth is watering and I’m not even hungry!

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I was originally going to do a traditional teriyaki sauce, but once I remembered how sweet ripe pineapple is, I decided to reconsider. I definitely needed something to cut the sweetness, so I called on my favorite ingredient for aid: sriracha. The flavors ended up balancing perfectly, so I consider that a total win.

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If you’re looking for a meal with the perfect combination of flavors and a western tropical tang, try this quick and easy rice bowl.

Ingredients

for the spicy teriyaki

  • ¼ cup soy sauce
  • 3 tablespoons sriracha
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 1 tablespoon cornstarch + 2 tablespoons water

for the bowl

  • 2 cups cooked rice
  • 2 ½ cups diced pineapple
  • 4 boneless chicken thighs
  • soy sauce
  • sesame seeds

Instructions

In a small  bowl, whisk together the soy sauce, sriracha, sesame oil and honey, then set aside.

Slice each chicken thigh into 2 inch pieces, then rub with soy sauce.

In a medium pan, fry the chicken pieces until slightly charred on both sides, then set aside to cool slightly. Turn off the heat, but leave the pan on the burner.

Pour the soy sauce mixture into the pan and let simmer for 30 seconds before adding the cornstarch. Whisk until the sauce thickens to desired consistency.

Scoop some rice, some chicken and pineapple chunks into a bowl and garnish with sesame seeds.

 

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