Hawaiian Teriyaki Chicken Ricepe Easy & Flavorful Rice Bowl

The Hawaiian Teriyaki Chicken Mixed Plate is the ultimate rice bowl experience you didn’t know you needed. Packed with bold island flavors, this classic Hawaiian comfort meal combines juicy teriyaki chicken, crispy pork katsu, creamy macaroni salad, and fluffy white rice, all on one delicious plate.

It’s a beloved staple in Hawaiian cuisine that’s surprisingly easy to recreate at home. Whether you’re craving a hearty lunch or planning your next flavorful dinner, this mixed plate delivers taste, texture, and satisfaction in every bite. They’re all good, right? But if you’ve stumbled here, you’re in the right place. Today, we’re making something special: the Hawaiian mixed plate, also known as the Hawaiian plate dinner.

This dish is easy, bold, and full of soul. Whether you’re just starting your cooking journey or looking to experience a culture-rich plate full of flavor, this is it.

What Is a Hawaiian Teriyaki Chicken

 Mixed Plate?

The Hawaiian mixed plate is like the “meat and three” of Hawaii, but one of the three is another meat. It typically includes:

• Teriyaki-style chicken or pork (sometimes beef)
  
• Rice
  
• Macaroni salad
  

Somehow, these three humble components come together to create one of the best flavor combinations in rice bowl history. It’s a dish that’s going to lift your face, and it won’t even know what hit it.

First Things First: The Rice

Start with 2½ cups (450g) of washed short-grain rice. Add it to a rice cooker and cover with 2½ cups (600ml) of water. Close the cooker and let the magic happen. After a few moments, you’ll have perfectly textured, beautifully cooked rice.

Do Not Skip the Macaroni Salad

Seriously, trust me. If you’re making a plate lunch, the macaroni salad is non-negotiable.

1. Boil a pot of water and salt it well.
   
2. Add 1 pound (450g) of macaroni and cook it 1–2 minutes less than the recommended time for that perfect al dente texture.
   
3. Drain and rinse with cold water until completely cooled.
   

Mac Salad Dressing Ingredients:

• 2 cups (440g) of good mayonnaise
  
• 2 grated carrots
  
• 2 ribs of celery (finely diced)
  
• 3 garlic cloves (finely chopped)
  
• Salt and pepper to taste
  
• 2 tbsp (28g) apple cider vinegar
  
• 1 tbsp (12g) shirodashi
  

Mix everything in a large bowl until smooth, then fold in your cooked macaroni. Chill it overnight for the best flavor.

Hawaiian Teriyaki Chicken That Packs a Punch

Yes, we’re calling it “teriyaki mommy chicky” just for fun. But make no mistake, this is bold, sweet, savory, and unforgettable.

Here’s what you need:

• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces.
  

Marinate Ingredients:

• ¾ cup (180ml) pineapple juice
  
• ¾ cup (180ml) dark soy sauce
  
• 3 tbsp (42g) rice vinegar
  
• ½ cup (110g) light brown sugar
  
• 2–3 Thai chilies (sliced)
  
• 2-inch piece of ginger (grated)
  

Whisk everything until the sugar dissolves. Add the chicken, coat well, and marinate overnight in the fridge.

Cooking the Chicken:

1. Strain the chicken and save the marinade.
   
2. Heat a large wok over high heat with 3 tbsp vegetable oil.
   
3. Cook the chicken in batches until golden and cooked through.
   

Once all the chicken is done:

1. Pour half the reserved marinade into the empty wok.
   
2. Boil for 2 minutes until slightly thickened.
   
3. In a small bowl, mix 1 tbsp cornstarch + 1 tbsp water and add half of it to the sauce.
   
4. Let it thicken, and add more slurry if needed.
   
5. Return all the chicken to the wok, toss to coat.
   
6. Turn off the heat and stir in 2 cloves of finely chopped garlic.
   

Pork Katsu Crispy, Crunchy, and So Satisfying

Time to make some undeniably crunchy pork katsu.

You’ll need:

• 4 pork chops, about 1-inch thick.
  
• Remove bones and pound the meat to ½-inch thick.
  
• Season with salt.

Set up a three-tier bread station:

• Bowl 1: 1½ cups (225g) all-purpose flour
  
• Bowl 2: 3 eggs + splash of water, whisked
  
• Bowl 3: 2 cups (150g) panko breadcrumbs
  

Coat pork in flour, dip in egg, and press into panko. Heat oil (about 2 inches deep) in a Dutch oven to 350°F (175°C). Fry 1–2 pieces at a time for 3–5 minutes or until golden brown and cooked through (internal temp: 150°F / 65°C). Drain and immediately season with salt and shichimi togarashi.

Assembling the Hawaiian Plate Lunch

Presentation matters! Here’s how to plate it:

1. Use an ice cream scoop to place two scoops of rice on your plate.
   
2. Add one generous scoop of macaroni salad (garnish with green onions if you like).
   
3. Place a big scoop of teriyaki chicken.
   
4. Finish with sliced pork katsu, beautifully laid out.
   

Serving size? That depends on how hungry you are!

Why This Meal Is So Loved

This meal has everything:

• Carb-heavy: rice and pasta
  
• Protein-rich: chicken and pork
  
• Flavor-packed: sweet, savory, spicy, and tangy
  
• Texture-balanced: chewy rice, crunchy katsu, creamy mac salad
  

The macaroni salad may seem odd, but it’s the perfect palate cleanser between bites of rich meat and sauce.

Top 3 Rice Bowls of All Time?

Depending on your mood, #1 is the best rice bowl list. It delivers on every front: flavor, comfort, and satisfaction. Whether you’ve worked out, are ready to nap, or want something unforgettable, this is the plate for you.

So Hawaiians, we thank you. We love you. For more recipes>>>