Meals in Minutes

Hawaiian Chicken & Rice Bowls

Prep Time: 15 Min  |  Cook Time: 60 Min  |  Servings: 4  |  Calories: 495
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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.

Serving Size 4

Calories 495

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 26.50g 40%
Sat. Fat 8.20g 40%
Mono Unsat. Fat 15.60g
Poly Unsat. Fat 1.40g
Cholesterol 58mg 20%
Sodium 982mg 41%
Total Carbohydrate 42g 14%
Dietary Fiber 4g 16%
Sugars 17g
Protein 24g
Vitamin A 495RE
Vitamin C 44mg 70%
Calcium 259mg 25%
Iron 2mg 10%