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Hot Honey Jalapeño Hawaiian BBQ Chicken Bowls

January 2, 2022
by
Juicy pineapple, beer, and bbq pulled chicken mixed up with Monterey Jack cheese, some easy hot honey jalapeños, and all the good sweet and tangy toppings: these Hot Honey Jalapeños Hawaiian BBQ Chicken Bowls are a burst of fresh flavor!
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Juicy pineapple, beer, and bbq pulled chicken mixed up with Monterey Jack cheese, some easy hot honey jalapeños, and all the good sweet and tangy toppings: these Hot Honey Jalapeños Hawaiian BBQ Chicken Bowls are a burst of fresh flavor!

Jump to Recipe

Wow, it’s 2022! The holidays were absolutely amazing this year, including lots of good food, drinks, and festivities. After a few weeks of parties, travel, etc, however, I’m so ready for all the fresh flavors. The type of food that is fresh, healthy, and delicious, yet still cozy enough to eat all through the bitter cold temps of January, ya know? Well, if you’re feeling the same, I always recommend whipping up a good bowl. Flavor forward, loaded with textures, and packed with the fruits and vegetables we all need right now, there’s nothing a good grain bowl can’t do. Hence, I’m starting off the new year with these Hot Honey Jalapeños Hawaiian BBQ Chicken Bowls. And, let me tell you, they may be one of my all time favorite bowls.

the breakdown…

These Hot Honey Jalapeños Hawaiian BBQ Chicken Bowls may have a few different components, but they are seriously so easy to throw together. To start things off, you have to give that pineapple a quick sauté. While this may seem peculiar — cooking fruit, I mean — it seriously is the best way to get all those juicy sweet and tart flavors into the chicken. Speaking of which, this recipe calls to use a few chicken breasts thinly sliced in half lengthwise. This is where I began to take a few shortcuts to make this weeknight-dinner friendly. I mean, everybody wants tender, juicy chicken, but it can take HOURS to cook a full chicken breast low and slow on the stove. Just slice it in half, I promise it’s worth it. 

Juicy pineapple, beer, and bbq pulled chicken mixed up with Monterey Jack cheese, some easy hot honey jalapeños, and all the good sweet and tangy toppings: these Hot Honey Jalapeños Hawaiian BBQ Chicken Bowls are a burst of fresh flavor!

To that sliced chicken, go ahead and add a few simple smoky flavors to the plate: chili powder, onion powder, cumin, salt, and pepper. While it may seem like a lot of chili powder, I promise that most brands are not super spicy. If you happen to be sensitive to spice, or have a spicier variety, however, feel free to reduce the chili powder by half. Really, you just need to get in some of those smoky, warm flavors into the chicken so you get the perfect balance to the sweetness of the pineapple. Nothing crazy, tbh.

the method…

After a quick sear of the chicken, the next step is to get the cheater’s “low and slow” cooking method going. For this Hot Honey Jalapeños Hawaiian BBQ Chicken Bowls recipe, I use beer and bbq sauce as my cooking liquids. With some fruity, dry flavors from your favorite beer and a bit of your favorite bbq sauce, the chicken seriously becomes so tender and flavorful. I use just about any beer that would taste good with an orange slice, and ALWAYS use Stubb’s bbq sauce. It’s the best low-sugar brand with a tart, smokey flavor — at least in my opinion. Go with your favorite brand, though… or, heck, you can even make your own! Using what you love is the name of the game with these Hot Honey Jalapeños Hawaiian BBQ Chicken Bowls. 

Juicy pineapple, beer, and bbq pulled chicken mixed up with Monterey Jack cheese, some easy hot honey jalapeños, and all the good sweet and tangy toppings: these Hot Honey Jalapeños Hawaiian BBQ Chicken Bowls are a burst of fresh flavor!

While that chicken is simmering, go ahead and prep those hot honey jalapeños. Your typical hot honey fermented veggie can take up to a few weeks to really pop those flavors in, so I opt to take the “cheater’s” route once again. With a quick simmer of honey, water, and jalapeños on the stove, you get the perfect saucy, sticky, and oh-so spicy little topping for your Hot Honey Jalapeños Hawaiian BBQ Chicken Bowls. Everyone loves a bit of sweet and spicy, right? Oh, and, if you happen to have Mike’s Hot Honey on hand, that’s also a fabulous option. Just don’t simmer everything together for quite as long… a few minutes will do the trick or it will get VERY spicy!! 

shred it up!!

Once the chicken is cooked through and SUPER tender… like, I mean, it should pull apart easily with a fork, it’s time to get to shredding. While it should be super easy to shred this chicken with your fork because it’s so tender, I still like to use an electric mixer to very finely shred it up. Better yet? I like to use the electric mixer to shred it up WITH the Monterey Jack cheese. The perfect bite from a smoky, peppery cheese AND the perfect, super shredded texture? It’s a game-changing strategy. Then, go ahead and return everything to the juices on the stove to keep that chicken super moist. The juice is the best part!

Juicy pineapple, beer, and bbq pulled chicken mixed up with Monterey Jack cheese, some easy hot honey jalapeños, and all the good sweet and tangy toppings: these Hot Honey Jalapeños Hawaiian BBQ Chicken Bowls are a burst of fresh flavor!

Lastly, it’s time to assemble those bowls all together. Start with a base of coconut rice — aka the best base for any Hawaiian dish. While you can sometimes buy coconut rice in the store, it’s also SUPER easy to make. Simply prepare some jasmine or basmati rice according to it’s package instructions but use coconut milk instead of water. Fluff it up and season it with some salt and it’s truly out of this world delicious. A tad sweet, a bit salty, and super creamy. Don’t skip this step!

Top your coconut rice with some of the SUPER juicy shredded chicken. Include all of that shredded Monterey Jack, a ton of the chicken cooking juices, and a bit of leftover pineapple chunks. Aka smother that rice with all the juicy goodness — this is the key to really getting in all those flavors. Then, top everything off with some more finely diced pineapple, a few of those hot honey jalapeños (or a lot, if you’re like me), and some sweet pickled red onions. It’s super easy to make your own pickled red onions by simply fermenting them in some sugar, white wine vinegar, and red wine vinegar for a few days-weeks, you can also easily find them in just about any grocery store. I usually go with store bought, tbh, and then fill up the jar with an extra red onions when it’s almost empty. Last but not least, finish everything off with some salty toasty macadamia nuts and a bit of fresh cilantro and voila! Dinner is served. 

Juicy pineapple, beer, and bbq pulled chicken mixed up with Monterey Jack cheese, some easy hot honey jalapeños, and all the good sweet and tangy toppings: these Hot Honey Jalapeños Hawaiian BBQ Chicken Bowls are a burst of fresh flavor!

how to serve it up!

The best part of these Hot Honey Jalapeños Hawaiian BBQ Chicken Bowls is the versatility, if you ask me. Whip up that super juicy chicken and customize your bowls to your liking. Not a fan of Monterey Jack cheese? Go with a sharp cheddar. Not feeling the coconut rice? Go in with regular rice, quinoa, a cauliflower rice blend, or even eat the chicken in a charred tortilla. Oh, and, with those toppings? Add or remove just about anything you would like. The world is your oyster with this one. Really, it’s just the best dinner to serve up for the family for an easy weeknight dinner. 

I hope you love these Hot Honey Jalapeños Hawaiian BBQ Chicken Bowls as much as I do! Let me know what you think in the comments below:))

Hot Honey Jalapeño Hawaiian BBQ Chicken Bowls
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Hot Honey Jalapeño Hawaiian BBQ Chicken Bowls

Recipe by Annie PatrickCourse: Main CourseCuisine: Hawaiian, AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Total time

55

minutes

Juicy pineapple, beer, and bbq pulled chicken mixed up with Monterey Jack cheese, some easy hot honey jalapeños, and all the good sweet and tangy toppings: these Hot Honey Jalapeños Hawaiian BBQ Chicken Bowls are a burst of fresh flavor!

Ingredients

  • chicken:

  • 2 tbsp olive oil or coconut oil*

  • 1 cup pineapple, finely diced (plus more for assembly)

  • 1.5 lb chicken breasts, sliced in half lengthwise

  • 3 tbsp chili powder

  • 1 tbsp onion powder

  • 1 tsp cumin

  • A pinch of salt and pepper

  • 1 cup beer (or chicken broth)

  • ½ cup bbq sauce, store bought or homemade

  • ¾ cup Monterey Jack cheese, shredded

  • hot honey jalapeños:

  • ½ cup honey

  • ¼  cup water

  • 3 jalapeños, thinly sliced

  • assembly:

  • 2 cups coconut rice, store bought or homemade*

  • 1 cup pineapple, finely diced

  • ⅓ cup sweet pickled red onions, store bought or homemade

  • ⅓ cup macadamia nuts, toasted and roughly chopped

  • Fresh cilantro, to garnish

Instructions

  • In a large skillet with a lid or Dutch oven, heat the oil over medium-high heat. Once hot, toss in the pineapple and sauté for 2-3 minutes. Meanwhile, rub the chicken with the chili powder, onion powder, cumin, salt, and pepper. Add to the skillet and sear for 1-2 minutes on each side to begin the cooking process. Then, pour in the beer and bbq sauce and bring the liquids to a boil. Cover with a lid, reduce the heat to medium-low, and simmer for about 20 minutes, or until the chicken is cooked through and tender.
  • Meanwhile, in a small skillet, whisk together the honey and water, and bring to a boil. Mix in the jalapeño slices and cook over medium-high heat for 10 minutes. Then, allow the jalapeños to sit in the juices for another 5 minutes, or until a sticky sauce forms.
  • Once the chicken is cooked through and tender, turn off the heat and transfer the chicken to the bowl of a stand mixer or to a large bowl with a hand-held electric mixer. Toss the Monterey Jack cheese in with the chicken, and use the electric mixer on medium-low speed to shred the chicken and cheese. Return the shredded cheesy chicken to the juices on the stove.
  • To assemble your bowls, start with a bed of coconut rice. Add some of the chicken (including lots of the juices and cheese) and some of the hot honey jalapeños. Garnish with some pickled onions, macadamia nuts, and fresh cilantro. Serve and enjoy!

Notes

  • any oil works for this recipe, but coconut oil will give you a more distinct Hawaiian taste
  • My favorite store bought bbq sauce is Stubb’s, but use whichever variety you like. Alternatively, this recipe is great.
  • If you can’t find coconut rice at the store, you can simply make your own by cooking jasmine rice in coconut milk and seasoning with a bit of salt. Alternatively, you could use plain jasmine rice, basmati rice, brown rice, cauliflower rice, or any other grain. 
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