Huli Huli Chicken Pineapple Bowls
Huli Huli Chicken, Grilled Pineapple, and Coconut Lime Rice are served in pineapple bowls and make the BEST party food for BBQs, Holidays, or a Cookout!
- 4 chicken breasts - boneless skinless brest
- 2 large pineapples 4 pineapple bowls & 4 cups pineapple chunks
- 4 cups cooked tropical rice see recipe
huli huli chicken marinade:
- 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 red crushed chili pepper
- 2 tablespoons ginger paste
- 3 cloves garlic crushed
- 3 tablespoons Worcestershire sauce
- juice of one small lemon
tropical coconut lime rice:
- 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
Huli Huli chicken marinade:
Mix all marinade ingredients, reserve 1 cup of marinade for grilling. (Or you can heat your huli marinade in a BBQ sauce pot on the grill which makes it food safe).
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.
make the 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.
make the coconut lime rice:
Rinse jasmine rice until water runs clear in a large fine-mesh strainer. Place in large heavy pot.
Add coconut water, Thai red curry paste, garlic powder, ginger paste, lime juice, sea salt, and pepper.
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.
Garnish with shredded coconut, roasted salted cashews, and green onions right before serving.
PRO TIP: use a large scoop to serve the rice into a pretty round serving in your pineapple bowl.
grilling huli huli chicken and pineapple:
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. This gets the color deep and flavor rich!
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.
assemble your pineapple bowls:
In each pineapple bowl, load your grilled huli chicken pieces, tropical coconut lime rice, and grilled pineapple. Garnish tropical rice with flaked coconut, green onions, and salted cashews.
Calories: 975kcal | Carbohydrates: 164g | Protein: 35g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 1559mg | Potassium: 1418mg | Fiber: 9g | Sugar: 101g | Vitamin A: 930IU | Vitamin C: 241.7mg | Calcium: 165mg | Iron: 5.5mg