Batch and prep
Huli Huli Chicken Bowls
Pineapple-soy glazed chicken, charred and sticky.
Huli huli chicken comes from Hawaiian roadside grills, where it's turned and basted again and again with a sweet pineapple, soy and ginger sauce. Under the broiler, thighs get the same char in twenty minutes. Charred pineapple and rice make it a plate lunch.
Ingredients
For 4 bowls.
Chicken
- 2 lb boneless skinless chicken thighs
- 1/2 cup pineapple juice
- 1/4 cup ketchup
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons light brown sugar, packed
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, grated
Rice
- 1 cup jasmine rice
- 1 1/2 cups water
Toppings
- 1 cup fresh pineapple chunks
- 2 scallions, sliced
- 1 teaspoon sesame seeds
Method
Whisk the pineapple juice, ketchup, soy sauce, sugar, ginger and garlic. Pour half over the chicken and refrigerate 10 minutes.
Meanwhile, bring the rice and water to a boil, cover, turn the heat to low and cook 15 minutes.
Simmer the reserved sauce in a small pan for 3 minutes until syrupy.
Heat the broiler with a rack 6 inches from the heat. Broil the chicken and pineapple on a foil-lined pan for 12 to 14 minutes, turning and brushing with the syrup twice, until charred and 165°F.
Slice the chicken and serve over the rice with the pineapple, scallions and sesame seeds.
Tips
- Simmer the leftover marinade before brushing it on, so it's safe and syrupy.
- Watch the broiler closely in the last minutes; the sugar goes from caramel to black fast.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
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