These Huli Huli Chicken & Rice Meal Prep Bowls are a delicious taste of the islands in an easy meal-prep-friendly bowl! Juicy air fryer chicken is coated in a sweet and savory Huli Huli sauce, then served over fluffy jasmine rice and topped with fresh pineapple salsa.They're packed with protein, full of flavor, and incredibly easy to make. The combination of caramelized chicken and bright, fresh pineapple salsa makes this one meal prep you won't get tired of!
Put your chicken in either a large ziplock bag or a container, pour marinade over, seal and refrigerate for 30 minutes to overnight. (depends on your time)
Air fry your chicken at 400 for 25 minutes, flipping multiple times throughout the cooking process. Brushing some of the marinade at the last 5 minutes.
Start cooking your rice.
While your chicken is cooking, whisk together your Huli Huli sauce and set aside. If you want a thicker sauce, you can add cornstarch/water combo and bring to a boil. I did not want the extra calories and didn't feel that it needed it.
Make your pineapple salsa and set aside.
When your chicken breasts are cooked to 165 degrees, take them out and set onto a cutting board to cool down.
Make your creamy Hawaiian sauce and put into your condiment containers evenly. I topped mine with lime zest.
Assemble your bowls with the rice on half and pineapple slaw on other half.
Once your chicken is cooled down, slice or cut into bite size pieces (I do that after I have taken my photos). Rub more of the sauce and then add to your bowls.