Huli Huli Chicken Rice Bowl

Sweet smoky savory and addictive this Huli Huli Chicken Rice Bowl is my favorite way to bring a taste of Hawaii to the table even on an ordinary weeknight You will love the sticky glaze juicy grilled chicken and caramelized pineapple all piled over rice This meal never fails to take me back to a sunny family barbecue where sticky fingers and empty bowls were guaranteed

My kids always ask for second helpings of this bowl It was the hit of my last potluck and a neighbor begged for the recipe before the night was over

Ingredients

• Boneless chicken thighs: rich flavor and stay juicy on the grill choose the freshest skinless thighs you can find
• Light brown sugar: adds a caramel depth and helps the chicken glaze select soft brown sugar with no hard lumps
• Ketchup: delivers that sweet tomato tang use old fashioned ketchup for best results
• Canned pineapple juice: sweetens and tenderizes avoid fresh pineapple juice which can break down the chicken too much
• Light soy sauce: for umami and saltiness go for naturally brewed soy for clean flavor
• Worcestershire sauce: brings complexity and savory notes check for freshness to avoid harsh bitterness
• Apple cider vinegar: brightens the glaze use mellow golden vinegar not white distilled
• Fresh ginger: a subtle warm spice pick young unwrinkled roots
• Minced garlic: for punchy aroma use plump garlic cloves
• Smoked paprika: gives a hint of smoke opt for authentic Spanish smoked type if possible
• Ground black pepper: a gentle heat select freshly ground for best aroma
• Fresh pineapple slices: charred and juicy makes the meal tropical use golden ripe fruit for sweetness
• Vegetable oil: prevents sticking on the grill any neutral oil works well
• Sliced green onions: a fresh finish select firm bright stalks

Instructions

Prepare the Marinade:

In a large resealable bag combine brown sugar ketchup canned pineapple juice soy sauce Worcestershire sauce apple cider vinegar minced ginger garlic smoked paprika and black pepper Mix it thoroughly to dissolve the sugar and blend the seasonings

Reserve the Basting Sauce:

Scoop out half a cup of the marinade and put it in a small container Cover and refrigerate This is your basting sauce for grilling to build a glossy glaze

Marinate the Chicken:

Nestle the chicken thighs into the marinade in the bag Press out excess air and seal Work the marinade around to coat the chicken evenly Lay the bag flat in the refrigerator and marinate for at least four to six hours Overnight brings the deepest flavor

Prepare Grill and Chicken:

Remove the chicken from the refrigerator Set it out at room temperature for twenty to thirty minutes so it cooks evenly Preheat your grill to medium high and brush the grates with oil so the chicken releases cleanly

Grill the Chicken:

Lay the chicken thighs flat on the hot grill Cook on one side for six minutes Flip and grill for three minutes Brush with the reserved marinade then flip and grill for another one to two minutes per side Baste and flip in turns until the chicken is lacquered and cooked through Plan on fifteen to sixteen minutes total Rest the chicken on a plate covered loosely with foil for ten minutes before slicing

Grill the Pineapple:

Place fresh pineapple slices on the grill Grill each side until deep golden marks develop which intensifies sweetness Remove and set aside

Assemble and Serve:

Slice the rested chicken Arrange over bowls of warm steamed rice Add grilled pineapple and finish with a scatter of green onions Dive in while everything is juicy and hot

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My top pick from this recipe has to be the grilled pineapple Grilling makes it so sweet and juicy Some of my happiest family moments are around a picnic table with sticky glazed chicken and that sunshine scented fruit

Storage Tips

Store leftover grilled chicken and pineapple separately in airtight containers Refrigerate for up to four days For best results reheat gently covered so the chicken stays juicy Freeze cooked chicken in portioned bags for up to two months Thaw in the fridge and enjoy in wraps or salads

Ingredient Substitutions

You can swap boneless chicken breasts for thighs but check early so they do not dry out If you have no apple cider vinegar white wine vinegar works in a pinch Gluten free soy sauce or tamari makes this allergy friendly For bolder smoke use a touch of liquid smoke in place of smoked paprika

Serving Suggestions

Serve these bowls over steamed jasmine or calrose rice For lighter fare try with cauliflower rice Top with extra grilled veggies or sprinkle toasted sesame seeds for crunch A crisp cabbage slaw on the side is lovely for a barbecue feel

A Brief Story of Huli Huli Chicken

Huli Huli chicken was created in Hawaii in the 1950s and quickly became a signature dish at roadside grills Huli means turn in Hawaiian referring to the turning and basting of the chicken over fire The sweet tangy marinade is what sets it apart at any gathering

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Bringing Huli Huli chicken rice bowls to your family table will light up any meal and remind you of easy summer gatherings If you love a little extra tang splash more pineapple juice on your rice before serving It is always the happiest kind of comfort food

Frequently Asked Questions

→ How long should I marinate the chicken?

For best flavor, marinate the chicken for 4–6 hours or overnight in the refrigerator.

→ Can I use fresh pineapple juice?

It's best to use canned pineapple juice, as fresh contains enzymes that can impact the texture of the chicken.

→ What cuts of chicken work best?

Boneless chicken thighs offer moist, tender results, but bone-in pieces can also be used.

→ How do I prevent sticking on the grill?

Brush the grill grates with vegetable oil before grilling to help prevent sticking and ensure even cooking.

→ What toppings go well with this dish?

Fresh green onions and grilled pineapple add vibrant flavor and color to the finished bowl.