Huli Huli Chicken Rice Bowl
A delicious dish combining marinated chicken thighs with grilled pineapple served over fluffy rice, embodying the tropical flavors of Hawaii.
Ingredients
For the Marinade
- 120 grams light brown sugar, packed Adds sweetness to balance flavors.
- 120 millilitres ketchup Brings tangy depth to the marinade.
- 240 millilitres canned pineapple juice Essential for a tropical taste; do not use fresh.
- 120 millilitres light soy sauce Infuses umami flavor.
- 2 tablespoons Worcestershire sauce Adds complex depth of flavor.
- 2 tablespoons apple cider vinegar Provides acidity to brighten flavors.
- 0.5 teaspoon minced fresh ginger Elevates the flavor profile.
- 4 cloves garlic, finely minced Adds robust fragrance.
- 1 teaspoon smoked paprika Gives smokiness to enhance grilled flavor.
- 0.5 teaspoon ground black pepper Adds gentle heat.
For Grilling
- 1.8 kilograms boneless or bone-in chicken thighs Tender and juicy, absorbs marinade well.
- Vegetable oil for grilling Prevents sticking and achieves grill marks.
- Sliced green onions for garnish Provides a fresh finishing touch.
Instructions
Preparation and Marinating
- 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.
- 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.
Grilling
- 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.
- Place chicken on the grill and cook for 6 minutes on the first side. Flip and grill for approximately 3 minutes. Baste with the 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 let rest for 10 minutes.
- Char pineapple slices on both sides over the grill until grill marks appear, approximately 1–2 minutes per side.
- Slice grilled chicken and serve atop steamed rice with grilled pineapple. Garnish with sliced green onions.
Notes
For best flavor, marinate chicken thighs overnight. Use a grill thermometer for optimal temperature. Consider adding toppings like sesame seeds or avocados for added flavor.