Hawaiian Chicken Pineapple Bowls (Printer-Friendly)
Barbecue chicken, pineapple, bell pepper, and zucchini noodles combine for a vibrant, satisfying meal on-the-go.
# What You’ll Need to Cook:
→ Protein
01 -
900 grams boneless, skinless chicken breasts, cut into 2.5 cm pieces
02 -
Salt, to taste
03 -
Black pepper, to taste
→ Sauce
04 -
240 millilitres barbecue sauce
→ Vegetables and Fruit
05 -
2 red bell peppers, diced, seeds and ribs removed
06 -
3 cups (480 grams) fresh pineapple, diced
07 -
60 millilitres red onion, diced
08 -
450 grams zucchini noodles or 1 bundle fresh asparagus
# Steps to Prepare:
01 -
Heat a large skillet over medium-high heat and lightly grease with cooking spray. Season chicken pieces with salt and black pepper, then add to skillet. Cook, stirring, for approximately 10 minutes or until chicken is cooked through and no longer pink in the center.
02 -
Add barbecue sauce and diced red bell peppers to the skillet. Continue stirring and cook until peppers are crisp-tender and mixture is heated through. Remove skillet from heat.
03 -
Divide the chicken and pepper mixture evenly among six meal prep containers. Evenly distribute fresh diced pineapple and diced red onion into each container.
04 -
If using zucchini noodles, add them raw to each container. If using asparagus, toss with olive oil, salt, and pepper, then roast in a preheated oven at 175°C for 10-15 minutes, allow to cool, and then distribute among the containers.
05 -
Seal each container tightly with lids and refrigerate. When ready to serve, remove lid and microwave in 40-second increments until heated through.
# Extra Cooking Tips:
01 -
Keep containers sealed and refrigerated for up to 4 days for optimal freshness.