Start by gathering all ingredients for the Hawaiian Chicken Bowls. Dice chicken breasts into bite-sized pieces and chop bell peppers into thin strips. Slice green onions and set aside. Rinse snap peas under cold water.

Heat a large skillet over medium-high heat and add a tablespoon of oil. Add the diced chicken and cook for 5–7 minutes, stirring occasionally, until the chicken is cooked through.

With the chicken fully cooked, toss in the sliced bell peppers and snap peas. Stir them into the skillet and cook for an additional 3–5 minutes, until the vegetables are tender-crisp.

Pour in the soy sauce and pineapple juice, stirring well to coat the chicken and vegetables. Cook together for another 2 minutes.

Prepare your cooked rice in bowls. Spoon the savory chicken and vegetable mixture over the rice, finishing with sliced green onions and coconut flakes.