Last Updated May 15th, 2018 at 05:07 pm by Lisa
This recipe is sponsored by Frontier Co-Op & Mambo Sprouts. Healthy tropical Hawaiian Huli Huli Chicken Pineapple Rice Bowls; island “turn-turn” grilled chicken, served in pineapple bowls, with tropical rice!
Thanks again, Frontier Co-op for sponsoring this post, grilling this summer just took a new turn for the better…
Sponsored by Frontier Co-op. All opinions are my own.
First things first.
In Hawaii, Huli means “turn”. Originally, the chicken was cooked between two grills and then turned over during the grilling process.
Although this chicken is commonly grilled using a rotisserie turn method, we can do this on our home grills!
Huli chicken is a serious thing in Hawaii. You will find places it roadside on trucks, at fundraisers, and locals commonly grill it at home on weekends.
My brothers family enjoying Mike’s famous Huli Huli chicken roadside in Hawaii….
Huli Huli chicken gets its amazing flavor from Asian Hawaiian island flavors of the marinade.
The huli chicken marinade is sweet with peppery heat, and will seriously amaze you at how good it tastes!
For this recipe, I used Frontier Co-op organic crushed red chili pepper.
Frontier Co-op is committed to providing seasonings that taste great, are fresh, and they believe in promoting healthy communities.
Spices are sourced from growers committed to quality, sustainability, and ethical trade.
All GOOD things if you ask me!
- 4 boneless chicken breasts
- 2 large pineapples 4 pineapple bowls & 4 cups pineapple chunks
- 4 cups cooked tropical rice see recipe
- 1 cup fresh pineapple use small pieces finely diced with juice (grill larger pieces)
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup honey
- 2 tablespoons dark sesame oil
- 1 teaspoon Frontier Co-op Organic Red Crushed Chili Pepper
- 2 tablespoons ginger paste
- 3 cloves garlic crushed
- 3 tablespoons Worcestershire sauce
- juice of one small lemon
- 2 cups uncooked jasmine rice
- 3 cups coconut water
- 1 tablespoon Thai red curry paste
- 1 teaspoon garlic powder
- 1 tablespoon ginger paste
- juice of 1 lime
- 1 teaspoon sea salt
- 1/2 teaspoon fresh cracked pepper
- 3 tablespoons shredded coconut flakes
- 1-2 green onions sliced thin
- 1 cup salted roasted cashews
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Mix all marinade ingredients, reserve 1 cup of marinade for grilling.
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Place chicken breasts and huli marinade in a sealed container or a zip top bag in the fridge in a bowl to prevent leaks. Marinate your chicken for at least a half-hour up to 4 hours.
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Using a large knife cut the pineapple lengthwise and through the leaves into 2 halves.
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Use a small serrated paring knife, cut around the edge of the pineapple leaving about 3/4” of pineapple.
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Next, remove center core by cutting down both sides of the core at a slight angle. Remove core.
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Cut across the pineapple into a grid pattern, and scoop out pieces with a large spoon and place into a bowl.
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Rinse jasmine rice until water runs clear in a large fine mesh strainer. Place in large heavy pot.
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Add coconut water, Thai red curry paste, garlic powder, ginger paste, lime juice, sea salt, and pepper.
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Stir well, bring to a boil, cover and simmer on low for 20 minutes until rice is cooked and all the liquid is absorbed. Let stand for 10 minutes covered.
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Garnish with shredded coconut, roasted salted cashews, and green onions right before serving.
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Note: use a large ice cream scoop to serve.
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Preheat the grill to medium-high, brush the chicken with the remaining cup of marinade. And don't forget to huli (“turn”) the chicken 3 or 4 times, brush with marinade each time your turn over.
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Grill the large pineapple chunks on a grill grate or piece of heavy foil. Slice or cut the chicken into smaller pieces making it easier to eat. Move all to a platter.
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In each pineapple bowl, load your grilled huli chicken, tropical coconut lime rice, and grilled pineapple. Garnish tropical rice with flaked coconut, green onions, and salted cashews.
This recipe was adapted and inspired by a Huli Chicken recipe in Hawaii magazine.
make pineapple bowls:
- Using a large knife cut the pineapple lengthwise and through the leaves into 2 halves.
- Use a small serrated paring knife, cut around the edge of the pineapple leaving about 3/4” of pineapple.
- Next, remove center core by cutting down both sides of the core at a slight angle. Remove core.
- Cut across the pineapple into a grid pattern, and scoop out pieces with a large spoon and place into a bowl.
Sponsored by Frontier Co-op. All opinions are my own.
Thanks again to the wonderful people at Frontier Co-op for sponsoring this recipe, and for your fantastic fresh spices!
Grilling in the summer and sharing it with friends and family is one of the best ways to entertain.
Hawaiian Huli Huli Chicken Pineapple Rice Bowls are amazing to share with those you love and adore.
Aloha!
All The Best Dishes,
Lisa
XO
Grilled Lamb Chops with Peaches and Parmesan Mint Pesto are a fabulous entertaining recipe!
Looking for the perfect easy entertaining dish? Try Roasted Lemon Chicken…
Aw! This is such a creative and cute dish. Looks so delicious!
Dawn, thank you…I put my heart into what I do and it means the world when people are happy seeing my recipes! ps…the huli chicken marinade on that grilled chicken is just…well ya gotta try it!
What a creative way to use the pineapple. Going to try this for sure.
Oh Carol, thanks so much. I really had fun creating this recipe, and this marinade is amazing!
I cheated a bit with this recipe because it’s too cold outside to grill, so I modified it a bit to use my indoor griddle and it turned out GREAT! These were so full of flavor and I can’t wait to fire up the grill and make them outside.