Hawaiian Huli Chicken Pineapple Rice Bowls chicken pineapple and tropical rice
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5 from 1 vote

Hawaiian Huli Huli Chicken Pineapple Rice Bowls

Healthy tropical Hawaiian Huli Huli Chicken Pineapple Rice Bowls; island "turn-turn" grilled chicken, served in pineapple bowls, with tropical rice! #ad
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dinner & Main Dishes
Cuisine: American
Keyword: pineapple rice, tropical chicken, turn turn chicken
Servings: 4
Calories: 975kcal
Author: Lisa Hatfield

Ingredients

  • 4 boneless chicken breasts
  • 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 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

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

Instructions

Huli Huli chicken marinade:

  • Mix all marinade ingredients, reserve 1 cup of marinade for grilling.
  • 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 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.

for the tropical 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.
  • Note: use a large ice cream scoop to serve.

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.
  • 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, tropical coconut lime rice, and grilled pineapple. Garnish tropical rice with flaked coconut, green onions, and salted cashews.

Notes

This recipe was adapted and inspired by a Huli Chicken recipe in Hawaii magazine.

Nutrition

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