Huli Huli Chicken Bowl with Rice and Grilled Pineapple (Print version)
Juicy grilled huli huli chicken over rice with caramelized pineapple, crisp toppings, and a sticky ginger-garlic glaze.
# Ingredients:
For the huli huli chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs
02 -
1/2 cup (120 ml) pineapple juice, canned or bottled
03 -
1/3 cup (80 ml) low-sodium soy sauce or tamari
04 -
1/4 cup (60 g) ketchup
05 -
3 tablespoons packed brown sugar
06 -
2 tablespoons rice vinegar
07 -
1 tablespoon toasted sesame oil
08 -
1 tablespoon sriracha, optional
09 -
4 cloves garlic, finely grated or minced
10 -
1 tablespoon fresh ginger, finely grated
11 -
1/2 teaspoon black pepper
For the bowls
12 -
3 cups cooked jasmine rice
13 -
1 fresh pineapple, peeled, cored, and cut into spears or rings
14 -
1 tablespoon neutral oil, for the grill and pineapple
15 -
1 cup thinly sliced cucumber
16 -
3 green onions, thinly sliced
17 -
1 tablespoon toasted sesame seeds
18 -
Lime wedges, for serving
# Instructions:
01 -
Whisk pineapple juice, soy sauce or tamari, ketchup, brown sugar, rice vinegar, sesame oil, sriracha, garlic, ginger, and black pepper until smooth. Reserve 1/3 cup of the clean marinade for basting.
02 -
Place the chicken thighs in a bowl or zip-top bag. Add the remaining marinade, turn to coat, and refrigerate for at least 2 hours or up to overnight.
03 -
Heat a grill or grill pan to medium-high. Oil the grates lightly. Remove the chicken from the marinade and discard the used marinade.
04 -
Brush the pineapple lightly with oil. Grill for 2-3 minutes per side until marked and caramelized, then transfer to a plate.
05 -
Grill the chicken for 5-7 minutes per side, turning as needed, until it reaches 165°F in the thickest part. Brush with the reserved clean marinade during the last 2-3 minutes so it glazes without burning.
06 -
Let the chicken rest for 5 minutes. Slice it across the grain into strips.
07 -
Divide warm jasmine rice among 4 bowls. Top with sliced chicken, grilled pineapple, cucumber, green onion, sesame seeds, and lime wedges.
# Good to know:
01 -
Marinate the chicken for at least 2 hours for best flavor.
02 -
Use tamari instead of soy sauce for a gluten-free bowl.
03 -
The chicken is done when it reaches 165°F in the thickest part.