Huli Huli Chicken Bowl (Printable Version)
Juicy grilled chicken with a tangy glaze, smoky pineapple, and steamed rice for a vibrant island-inspired meal.
# Ingredients:
→ Chicken and Marinade
01 -
500 grams boneless skinless chicken thighs
02 -
50 grams light brown sugar
03 -
60 grams ketchup
04 -
120 milliliters canned pineapple juice
05 -
45 milliliters light soy sauce
06 -
15 milliliters Worcestershire sauce
07 -
15 milliliters apple cider vinegar
08 -
10 grams fresh ginger, minced
09 -
2 cloves garlic, minced
10 -
5 grams smoked paprika
11 -
2 grams ground black pepper
→ Grilling and Garnish
12 -
3 fresh pineapple slices, about 1.5 cm thick
13 -
15 milliliters vegetable oil
14 -
30 grams sliced green onions
15 -
300 grams steamed jasmine or calrose rice
# Steps:
01 -
Combine brown sugar, ketchup, pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, ginger, garlic, smoked paprika, and black pepper in a large resealable bag. Mix thoroughly until sugar dissolves and ingredients are fully blended.
02 -
Scoop 120 milliliters of marinade into a small container. Cover and refrigerate to use as a basting sauce during grilling.
03 -
Add chicken thighs to the marinade bag. Seal, pressing out excess air, and massage to evenly coat the meat. Refrigerate for 4 to 6 hours, preferably overnight for optimal flavor.
04 -
Remove chicken from refrigerator and let rest at room temperature for 20 to 30 minutes. Preheat grill to medium-high and brush grates with vegetable oil to prevent sticking.
05 -
Place chicken thighs on the hot grill. Cook for 6 minutes on one side, then flip and grill for 3 minutes. Brush with reserved marinade, flip again, and continue grilling for 1 to 2 minutes per side, basting and flipping to develop a glossy glaze. Total grilling time is approximately 15 to 16 minutes. Rest chicken, tented with foil, for 10 minutes before slicing.
06 -
Grill pineapple slices on each side until deep golden grill marks appear and fruit caramelizes. Remove and set aside.
07 -
Slice rested chicken and layer over warmed steamed rice. Top with grilled pineapple slices and garnish with sliced green onions. Serve immediately while hot and juicy.
# Notes:
01 -
Use canned pineapple juice to avoid enzyme breakdown in chicken texture. Marinate overnight for the deepest flavor. Rest chicken after grilling to retain juiciness.