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Two beautiful pineapple bowls filled with grilled chicken, tropical rice, and grilled pineapple chunks on a green tray with hibiscus flowers.
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5 from 1 vote

Huli Huli Chicken Pineapple Bowls

Huli Huli Chicken, Grilled Pineapple, and Coconut Lime Rice served in gorgeous pineapple bowls are ideal for BBQs, celebrations, entertaining, or cookouts!
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dinner & Main Dishes
Cuisine: American
Keyword: chicken marinade, grilled chicken, huli huli chicken
Servings: 4
Calories: 975kcal

Ingredients

  • 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 sesamie 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

garnish topping ideas:

  • 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 basting while grilling.
  • PRO TIP: OR you can add the chicken to a ziptop bag with all the marinade, then pour your huli marinade in a BBQ saucepot on the grill which makes it food safe once heated over 165 degrees. But you must cook this marinade as you are basting the chicken to be 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 the rice 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, scoop in your tropical coconut lime rice, and grilled pineapple.
  • Garnish tropical rice with flaked coconut, green onions, and salted cashews.

Notes

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 sealed bag in the fridge. And here is my PRO TIP: Place the zip-top bag with marinade and chicken in a bowl to prevent leaks (because I learned the hard way once 😂). Marinate your chicken for at least a half-hour up to 4 hours in the refrigerator.
OR.....PRO TIP: you can add the chicken to a ziptop bag with all the marinade, then pour your huli marinade in a BBQ saucepot on the grill which makes it food safe once heated over 165 degrees-but you must reach that temperature. You must cook this marinade as you are basting the chicken to be food-safe!
Just pour it into a small sauce-pot and keep stirring it. Keep an eye on it, as the sugars can make it burn if it gets too hot. Pull it to a cooler side of the grill or off the grill if it's too hot. You can use a regular small pan or a special one for the grill available online. 

basting the chicken:

The huli marinade will thicken on the grill as you are basting the chicken, giving it that sticky sauce thing that makes the grilled chicken so finger-licking good! All the flavors really develop with the pineapple, ginger, garlic, lemon etc. 

rice:

You can use regular steamed rice or this tropical rice. PRO TIP: use a large scoop to serve the rice into a pretty round serving in your pineapple bowl, that's how they do it in Hawaii!
 
 

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