Sweet and tangy, these Hawaiian chicken rice bowls are a tasty tropical treat! As a sweet bonus, they are easy to pack for lunch on the go or prepare the night before for an easy dinner on a busy night. 

Prep Time

1 Hour

Cook Time

20 Minutes




  • 1 bottle of Elda’s Kitchen Ginger Teriyaki Sauce
  • Sesame or olive oil
  • 1 clove garlic, minced
  • 1 teaspoon ginger, minced
  • Chicken breasts, baked and shredded
  • Rice of your choice, steamed
  • Mayonnaise

Optional Toppings

  • Mango, diced
  • Pineapple, diced
  • Sesame seeds, toasted
  • Coconut, toasted
  • Jalapenos, sliced and pickled
  • Avocado, sliced
  • Red onion, sliced and pickled
  • Cucumber, sliced


Prepare your rice per package specifications. We like to steam long grain rice for that fluffy, light texture. While steaming your rice, shred your baked chicken (baked previously). When baking your chicken, you can marinate it in Elda’s Kitchen Ginger Teriyaki for an extra boost of flavor.

Next, mix up some Ginger Teriyaki mayo! For every tablespoon of mayo, add a tablespoon of Ginger Teriyaki and mix well with a spoon. Mix in minced garlic and ginger to taste.

It’s time to build your bowl! Once your rice is ready, add it as a base to your bowl. We like to add our chicken next, then add veggies, top with fruit, and add the mayo, finish with a drizzle of Ginger Teriyaki, and enjoy!