Huli Huli Chicken Rice Bowl (Print Version)
Grilled chicken, juicy pineapple, and rice in a sweet, savory Hawaiian-inspired bowl topped with fresh green onions.
# Ingredients:
→ Protein
01 -
1.8 kilograms boneless or bone-in chicken thighs
→ Marinade
02 -
120 grams light brown sugar, packed
03 -
120 millilitres ketchup
04 -
240 millilitres canned pineapple juice (do not use fresh)
05 -
120 millilitres light soy sauce
06 -
2 tablespoons Worcestershire sauce
07 -
2 tablespoons apple cider vinegar
08 -
0.5 teaspoon minced fresh ginger
09 -
4 cloves garlic, finely minced
10 -
1 teaspoon smoked paprika
11 -
0.5 teaspoon ground black pepper
→ To Serve
12 -
Fresh pineapple slices
13 -
Vegetable oil for grilling
14 -
Sliced green onions for garnish
# Instructions:
01 -
In a large resealable bag, combine brown sugar, ketchup, canned pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, fresh ginger, minced garlic, smoked paprika, and ground black pepper. Mix until homogeneous.
02 -
Reserve 120 millilitres of marinade and refrigerate. Add chicken thighs to the marinade in the bag, ensuring even coverage. Seal and refrigerate for 4 to 6 hours or preferably overnight.
03 -
Remove chicken from refrigeration and let stand at room temperature for 20–30 minutes. Preheat grill to medium-high heat and lightly brush grates with vegetable oil.
04 -
Place chicken on grill and cook for 6 minutes on the first side. Flip and grill for approximately 3 minutes. Baste with reserved marinade, flip again and continue to cook, turning and basting every 1–2 minutes until chicken is cooked through, approximately 15–16 minutes in total. Remove chicken from grill and rest for 10 minutes.
05 -
Char pineapple slices on both sides over grill until grill marks appear, approximately 1–2 minutes per side.
06 -
Slice grilled chicken and serve atop steamed rice with grilled pineapple. Garnish with sliced green onions.
# Notes:
01 -
Only use the reserved marinade to baste the chicken to avoid cross-contamination.