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Huli Huli–Inspired Chicken Bowls Recipe

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3.9 from 7 reviews

These Huli Huli–Inspired Chicken Bowls bring the vibrant flavors of Hawaiian cuisine right to your table. Tender, marinated chicken thighs are grilled to perfection with a sweet and tangy sauce made from pineapple juice, coconut sugar, and tamari, then served over luscious coconut-lime rice and topped with caramelized grilled pineapple, green onions, and toasted sesame seeds for a delightful tropical meal.

Ingredients

Marinade & Chicken

  • 1/3 cup coconut sugar (or brown sugar)
  • 4 garlic cloves (minced)
  • 1 teaspoon freshly grated ginger
  • ¼ cup unsweetened ketchup (regular is okay too!)
  • 2 tablespoons sriracha
  • ½ cup pineapple juice (from a can or bottle is easiest!)
  • ½ cup low-sodium tamari (or soy sauce)
  • 1 tablespoon toasted sesame oil
  • 2 pounds boneless skinless chicken thighs
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Coconut-Lime Rice

  • 1 cup long grain white rice (rinsed well and drained)
  • ½ cup chicken broth
  • 1 cup coconut milk
  • Zest of ½ lime
  • Juice of 1 lime (for serving)

Grilled Pineapple & Garnish

  • 1 pineapple (cored and sliced into rounds)
  • 4 green onions (thinly sliced)
  • Toasted sesame seeds

Instructions

  1. Marinate the Chicken: In a large baking dish or storage container, whisk together coconut sugar, garlic, grated ginger, ketchup, sriracha, pineapple juice, tamari, and toasted sesame oil until well combined. Remove ½ cup of the marinade and refrigerate for basting later. Add chicken thighs to the remaining marinade; toss and massage the chicken so it’s well coated. Season with kosher salt and black pepper, toss again, cover, and refrigerate for 4 to 12 hours to let the flavors penetrate.
  2. Make the Coconut-Lime Rice: You can use a rice cooker or stovetop. For the rice cooker, combine rinsed rice, chicken broth, coconut milk, and lime zest; cook on the white rice setting. For stovetop, bring rice, chicken broth, coconut milk, and lime zest to a boil in a medium saucepan over medium-high heat, then reduce heat to low. Cover and simmer for 15–18 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork and squeeze fresh lime juice over the top before serving.
  3. Grill the Chicken: Preheat grill to medium-high (about 400°F). Remove chicken from marinade letting excess drip off; discard used marinade. Grill chicken 5 to 7 minutes per side, basting generously with reserved marinade each time you flip, until deeply caramelized and cooked through to an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes.
  4. Grill the Pineapple: While chicken rests, place pineapple rounds on the grill. Grill for 2 to 3 minutes per side until caramelized and lightly charred.
  5. Assemble the Bowls: Serve grilled chicken over coconut-lime rice alongside grilled pineapple. Garnish with sliced green onions and toasted sesame seeds. Serve immediately for the best flavor experience.

Notes

  • Marinate chicken for at least 4 hours, preferably overnight, for best flavor and tenderness.
  • If you don’t have a grill, you can broil the chicken and pineapple slices in the oven, flipping halfway for caramelization.
  • Use low-sodium tamari or soy sauce to control salt content.
  • Rinse rice well before cooking to remove excess starch and prevent clumping.
  • Reserve marinade strictly for basting; do not use leftover marinade as a sauce unless boiled to kill bacteria.

Find it online: https://lauracooks.com/huli-huliinspired-chicken-bowls-recipe/