Copycat Hot Head Hawaiian Bowl Recipe

Julianne De Witt/Mashed

Any sweet-savory lover knows that pineapple works incredibly well in all sorts of savory contexts. Take classic pineapple pizza, for example; it may be a bit divisive, but those who love pineapple on pizza really, really love it. Another great example is al pastor, a combination of pork and pineapple that makes for a rich, meaty, subtly sweet match made in heaven. In a similar thread to al pastor, we can tack this copycat Hot Head Hawaiian bowl recipe onto the list — it's a mostly savory bowlful that features goodies like marinated chicken, rice, black beans, and cheese, but one with an irresistible sweet-spicy pop thanks to pineapple juice in the marinade, a pineapple habanero sauce, and pineapple chunks in the bowl itself.

Recipe developer Julianne De Witt drew inspiration for this copycat recipe from Hot Head Burritos, a Midwestern restaurant chain known for its unique burrito bowls. This Hawaiian variation no doubt boasts a winning flavor combination; as De Witt describes, "This vibrant bowl is fresh, colorful, and bursting with flavor." She especially highlights the marinated chicken, which takes on the flavor of pineapple juice, soy sauce, garlic, and ginger (and then gets a double-dose of spicy-sweet flavor once it's tossed in a pineapple-habanero sauce). When it comes to the finished bowls, even if you aren't typically a big cilantro fan, De Witt highly recommends the herby garnish nonetheless: "Don't leave out the cilantro -– it pairs perfectly with the spicy sauce and sweetness of the pineapple."

Julianne De Witt/Mashed

This recipe starts with the chicken and marinade. You'll need boneless and skinless chicken thighs along with soy sauce, pineapple juice, rice vinegar, minced garlic, minced ginger, vegetable oil, honey, and black pepper. Next, gather the ingredients for the pineapple habanero sauce: diced pineapple, honey, habaneros, soy sauce, rice vinegar, minced garlic, minced ginger, salt, smoked paprika, and cornstarch.

With the chicken and sauce ready to go, all that's left is bowl assembly. To make the bowls themselves, you'll need cooked rice, black beans, diced pineapple, diced red pepper, diced red onion, Monterey Jack cheese, and minced cilantro to garnish.

Julianne De Witt/Mashed

Julianne De Witt/Mashed

Julianne De Witt/Mashed

Julianne De Witt/Mashed

Julianne De Witt/Mashed

Julianne De Witt/Mashed

Julianne De Witt/Mashed

Julianne De Witt/Mashed

Julianne De Witt/Mashed

Julianne De Witt/Mashed

Julianne De Witt/Mashed

Julianne De Witt/Mashed

Julianne De Witt/Mashed

Julianne De Witt/Mashed

Julianne De Witt/Mashed

This copycat Hot Head Burrito Hawaiian bowl recipe is easily customizable, and it all starts with the one ingredient that's arguably the star of the show: pineapple. De Witt notes that fresh is definitely best here, but if for whatever reason you can't get your hands on a fresh, ripe pineapple, then canned will work (you'll use both the fruit and juice). She also notes that chicken thighs are best for this recipe thanks to their tender, juicy nature, but breasts will work as well. "Just keep an eye on the internal temperature so that the chicken doesn't become too dry," De Witt advises.

Of course, you can also nix the chicken entirely and opt for a different protein — steak, prawns (or shrimp), and tofu are all great options. From there, you can get a bit nit-picky with your burrito bowl configuration until you find a formula that works just right. For example, consider swapping out the plain white rice for brown or cilantro-lime rice. Add a dollop of guacamole or sliced avocado for a rich, buttery touch. If more acidity is what you're looking for, then you can easily swap out the raw red onion for pickled red onion. Finally, consider including shredded cabbage as a topping for a lovely crunchy element.

There are a handful of moving parts involved in this recipe, so De Witt has some tips to ensure that every aspect of your Hawaiian bowl comes out successfully. The chicken plays a big role here, so make sure that you marinate it for at least 30 minutes but no more than 2 hours, otherwise the fresh pineapple juice might wreak havoc on the chicken's texture. "Fresh pineapple contains an enzyme called bromelain that is fantastic for tenderizing in the short term but can break down the chicken and make it become mushy if left on the chicken for too long," De Witt explains. She notes that you likely won't have this issue if you use canned pineapple, but it's still a good idea to call the marinating time after the 2-hour mark.

When it comes time to cook the chicken, make sure you keep it at a medium-high heat (and not any hotter). "Because of the honey and pineapple juice in the marinade, cooking over high heat can cause the marinade to burn," De Witt says. A little bit of char is desirable — not so much scorched chicken. Finally, make sure you're not skipping the 5-minute rest before slicing up the chicken; this period is essential to allow the juices to reabsorb back into the chicken.