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Two pineapple bowls filled with grilled huli chicken, coconut lime rice, and grilled pineapple.
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5 from 1 vote

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!
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dinner & Main Dishes
Cuisine: American
Keyword: grilled chicken, how to make a pineapple bowl, huli chicken
Servings: 4
Calories: 975kcal


  • 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