Hawaiian Chicken & Veggie Bowl

Hawaiian Chicken Bowl

  • Servings: 4-6
  • Difficulty: easy
  • Print

A fruity, light, hawaiian style lunch or dinner that can conveniently be made in a crockpot.


  • 2 lbs boneless skinless chicken breast (about 5)
  • 1/2 cup BBQ Sauce with minimal ingredients
  • 1 cup pineapple, chopped
  • 1/4 cup cilantro, chopped
  • 1 lime, zested
  • 1 bundle of asparagus, chopped into bite size pieces
  • 3 small sweet potatoes, peeled and chopped
  • salt to taste
  • Extra Virgin Olive Oil
  • 1/2 tsp Garlic Powder


  • Turn crockpot to low heat setting.
  • Add chicken breast to bottom of crockpot and cover with BBQ Sauce. I like to use Stubb’s Sticky Sweet.
  • Cover and cook on low for 4 hours or high for 2-3 hours. (Time varies by crockpot)
  • When chicken is about 45 minutes from being done, peel and chop sweet potatoes. Chop asparagus to bite size pieces and arrange both veggies on a cookie sheet.
  • Drizzle veggies with olive oil and garlic powder. Season with salt to taste. Cook at 425 degrees for about 20-25 minutes.
  • When chicken is cooked through, turn off slow cooker and remove chicken and shred with two forks. Add chopped pineapple to chicken mixture along with lime zest and cilantro.
  • Serve over cooked sweet potatoes and asparagus.
  • Note: Stubb’s has gluten free ingredients!

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