The Hawaiian Charlie Recipe

Cook the Rice

In a medium saucepan, combine 2 cups of rice, 4 cups of water, and 1 tsp of salt. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed. Remove from heat and let stand for 5 minutes before fluffing with a fork.

Marinate Chicken

In a bowl, combine the chicken breast, 1 tbs soy sauce, 1 tbs pineapple juice, and 1 tsp garlic powder. Mix well and let marinate for at least 15 minutes.

Grill or Pan-Cook Chicken

Heat a grill or skillet over medium-high heat. Cook the marinated chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.

Chop Vegetables

Dice the red bell pepper into small pieces and chop the green onions into thin slices. Set aside.

Prepare Pineapple

If using fresh pineapple, cut into chunks. If using canned pineapple, drain the juice.

Combine Ingredients

In a large bowl, combine the cooked rice, grilled chicken slices, pineapple chunks, diced red bell pepper, and chopped green onions.

Add Sauce

Pour the teriyaki sauce and sriracha sauce over the mixture and toss to combine evenly.

Garnish

Sprinkle sesame seeds over the top and serve warm.