Hawaiian Huli Huli Chicken (Printable Version)
Tender grilled chicken glazed with a tropical pineapple-ginger sauce served with rice and fresh veggies.
# Everything You’ll Need:
→ Chicken & Marinade
01 -
1.5 lb boneless skinless chicken thighs
02 -
0.5 cup soy sauce
03 -
0.5 cup pineapple juice
04 -
0.25 cup brown sugar
05 -
3 tbsp ketchup
06 -
2 tsp grated fresh ginger
07 -
2 garlic cloves, minced
08 -
1 tbsp rice vinegar
09 -
1 tsp sesame oil (optional)
→ Stack Components
10 -
2 cups cooked white or brown rice
11 -
4 grilled pineapple rings
12 -
1 cup cabbage slaw or shredded lettuce
13 -
0.5 red onion, thinly sliced or pickled
14 -
2 green onions, chopped
15 -
1 tbsp sesame seeds (optional)
16 -
Fresh cilantro or spicy mayonnaise for garnish (optional)
# Steps to Cook:
01 -
Combine soy sauce, pineapple juice, brown sugar, ketchup, grated ginger, minced garlic, rice vinegar, and optional sesame oil. Reserve 0.25 cup of this marinade for glazing.
02 -
Place chicken thighs in the marinade and refrigerate for 1 to 8 hours to absorb flavors.
03 -
Cook white or brown rice according to package directions. Prepare cabbage slaw, slice red onion, chop green onions, and ready garnishes.
04 -
Grill chicken thighs over medium-high heat for 4 to 5 minutes per side, basting frequently with reserved marinade to create a glaze. Remove and let rest before slicing.
05 -
Grill pineapple rings until tender and charred marks appear, enhancing their sweetness.
06 -
Layer cooked rice as a base, followed by cabbage slaw, sliced chicken, grilled pineapple rings, red onion, green onion, and optional sesame seeds.
07 -
Top with fresh cilantro or spicy mayo if desired and serve warm to enjoy the tropical flavors.
# Extra Suggestions:
01 -
For gluten-free option, substitute soy sauce with tamari. Use cauliflower rice instead of regular rice for a low-carb version. Preparation can be completed ahead of time and assembled fresh before serving.