Meals in Minutes

Hawaiian Chicken & Rice Bowls

Prep Time: 15 Min  |  Cook Time: 60 Min  |  Servings: 4
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Hawaiian Chicken & Rice Bowls
Prep Time
15 Min
Cook Time
60 Min

Combine the flavors of Hawaii with creamy Sargento® Monterey Jack cheese for a flavor combination that is easy,
makes little mess and tastes great.

  • 2 lg. pineapples, hollowed out lengthwise
  • 2 med. boneless, skinless chicken breasts, cut into small pieces
  • 1 Tbsp. soy sauce
  • 1 cup pineapple juice, from removed pineapple
  • 1 sm. sweet potato, diced
  • ½ cup instant brown rice, uncooked
  • ½ cup macadamia nuts, chopped
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. kosher salt
  • 1 cup Sargento® Shredded Monterey Jack Cheese
  • ½ cup fresh basil leaves, chopped
  1. To make pineapple boat: Cut top off of pineapple, leaving pineapple uncut. Reserve top for garnish. Cut 1/4 of pineapple off lengthwise, saving cut piece for later. Using a small knife, cut around the inside edge of the pineapple, being careful not to cut through skin. Hollow out pineapple with a spoon, leaving about 1/2” thick edge around pineapple. Set aside. Save 1 cup of pineapple juice, and save remaining fruit for a fruit snack.
  2. For filling: Combine chicken and remaining ingredients in a medium bowl until well mixed. Spoon into pineapple boats. Replace cut pineapple piece on top. Wrap pineapple with heavy duty foil. Place foil wrapped pineapples cut side up over a medium hot fire. Cook for 20-25 minutes or until chicken is cooked through and rice is tender. Sprinkle cheese and basil over the top. Serve.