Huli Huli Chicken Rice Bowl
A vibrant dish featuring grilled chicken marinated in a sweet and tangy sauce, paired with fluffy rice and grilled pineapple, perfect for any occasion.
Ingredients
For the Marinade
- 120 grams light brown sugar, packed Adds sweetness that balances tangy flavors.
- 120 millilitres ketchup Provides a rich base for the marinade.
- 240 millilitres canned pineapple juice Infuses the chicken with tropical sweetness and acidity.
- 120 millilitres light soy sauce Adds depth and umami.
- 2 tablespoons Worcestershire sauce Contributes complexity to the marinade.
- 2 tablespoons apple cider vinegar Brightens the dish.
- 0.5 teaspoon minced fresh ginger Adds aromatic spice.
- 4 cloves garlic, finely minced Enhances the savory flavor.
- 1 teaspoon smoked paprika Imparts smokiness.
- 0.5 teaspoon ground black pepper Adds a hint of heat.
For Grilling
- 1.8 kilograms boneless or bone-in chicken thighs Juicy and tender, perfect for marinating.
- Fresh pineapple slices For grilling, adds sweetness.
- Vegetable oil For grilling, prevents sticking.
- Sliced green onions For garnish.
Instructions
Preparation and Marinating
- In a large resealable bag, combine the light brown sugar, ketchup, canned pineapple juice, light soy sauce, Worcestershire sauce, apple cider vinegar, minced ginger, minced garlic, smoked paprika, and ground black pepper.
- Mix the ingredients together until you have a homogeneous marinade.
- Reserve 120 millilitres of this marinade in the refrigerator for later use.
- Add the chicken thighs to the bag and coat them in the marinade by sealing the bag and shaking it gently.
- Refrigerate the marinated chicken for 4 to 6 hours, or overnight.
Grilling
- Remove the chicken from the refrigerator and let it stand at room temperature for 20 to 30 minutes.
- Preheat your grill to medium-high heat and lightly brush the grates with vegetable oil.
- Grill the chicken for 6 minutes on one side.
- Flip the chicken and grill for approximately 3 minutes more, basting with reserved marinade.
- Continue to cook, turning and basting every 1 to 2 minutes until the chicken is thoroughly cooked, around 15 to 16 minutes.
- Let the chicken rest for 10 minutes.
Serving
- Grill pineapple rings for 1 to 2 minutes on each side until grill marks appear.
- Slice the grilled chicken and arrange it atop a serving of steamed rice.
- Layer grilled pineapple alongside and garnish with sliced green onions.
Notes
Marinate chicken overnight for more robust flavors. Add chili flakes for spice, and don't skip resting after grilling. Experiment with different side dishes.