Hawaiian Sweet Chicken Strips With Rice and Cauliflower

Hawaiian Sweet Chicken Strips With Rice and Cauliflower

With its tropical and island tastes, this Hawaiian chicken will undoubtedly become a crowd favourite. It is sweet, zesty, and somewhat spicy. It is served with a flavorful “fried rice” of cauliflower that has been spiced up with fresh mango and toasted coconut flakes.

Servings: 4
Prep Time: 15 mins
Cook Time: 25 mins


Chicken & Glaze:
1 lb Meatnisters Lightly Breaded Chicken Strips
1 tbsp neutral oil, avocado or canola
1 red bell pepper, cored and medium diced
1 bunch scallions, cut into 1 inch chunks
3 garlic cloves, peeled minced
1 small knob ginger, peeled and minced
½ cup brown sugar
16 oz can pineapple chunks, juice reserved
1 tbsp chili garlic sauce or sriracha
⅓ cup soy sauce 2 tbsp cornstarch
2 tbsp cold water
Cauliflower Coconut Rice
1 bag riced cauliflower
1 tbsp neutral oil, avocado or canola
⅓ cup unsweetened coconut flakes
kosher salt freshly cracked black pepper
1 mango, cored and small diced


  1. Set the air fryer to 350°F for frying. A single layer of frozen chicken pieces should be placed in a basket and air-fried for 8 minutes, or until the internal temperature reaches 165oF.
  2. Heat up a medium-sized pan over medium-high heat while the chicken cooks.
  3. Bell peppers diced and neutral oil added; cook for 5–6 minutes, until tender and mildly browned.
  4. Add scallions, ginger, and garlic after lowering the heat to medium. Cook for 3 to 4 minutes or until aromatic.
  5. Add the soy sauce, chili garlic sauce, pineapple juice, and brown sugar. Stir well before letting the mixture simmer. To make a slurry, combine cold water and cornstarch. The sauce will start to thicken as soon as the slurry is added and the sauce is simmering. Once thick, turn off the heat and toss in the pineapple chunks. 
  6. Once the chicken is well cooked, remove it and stir it into the heated pineapple sauce either whole or in bite-sized slices. Keep the chicken heated and toss to glaze.
  7. 1 Tbsp of neutral oil should be heated to medium heat in another pan. Cook the unsweetened coconut flakes and riced cauliflower for six minutes or until they are cooked through and aromatic.
  8. When the cauliflower rice is finished cooking, turn off the heat, carefully fold in the mango cubes, and season with salt and black pepper as desired.
  9. Create a base of the coconut cauliflower rice for serving, then top it with a few glazed tenders. Enjoy the chicken with a few spoonfuls of the sweet pineapple glaze on top!