Hawaiian BBQ Chicken Bowls

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  sea salt and freshly-cracked black pepper
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  2 Bell Pepper(238g)
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  1 Yellow Onion(110g)
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  1 Pineapple(905g)
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  0.7 cup BBQ Sauce

  Any BBQ sauce. Sweet Baby Ray's is a go-to. Check sugar content if cutting.

Instructions

1. 1Pat the chicken dry with paper towels and season generously with salt and pepper on both sides.
2. 2Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat until shimmering, then add the chicken. Cook for 6–7 minutes, flipping halfway through, until the internal temperature reaches 165°F and the surface is golden brown. Transfer to a clean plate and set aside.
3. 3Add the remaining 1 tablespoon of olive oil to the same pan over medium-high heat. Add the bell pepper and onion, then cook for 3 minutes, stirring occasionally, until they begin to soften.
4. 4Stir in the raw pineapple and cook for 3–4 minutes over medium-high heat, stirring occasionally, until the vegetables are tender-crisp with slight char on the edges.
5. 5Dice or shred the cooked chicken into bite-sized pieces, then return it to the pan with the vegetables. Pour in the BBQ sauce and toss everything together over medium heat for 1–2 minutes until fully coated and heated through.
6. 6Taste the mixture and adjust seasoning with additional salt and pepper as needed.
7. 7Divide the Hawaiian BBQ chicken mixture evenly into 4 airtight containers while hot, leaving ½ inch of headspace for cooling.
8. 8Allow containers to cool to room temperature before sealing and refrigerating for up to 3 days, or freeze for up to 3 months.