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Easy Hawaiian Huli Huli Chicken Bowls

A delicious Hawaiian-inspired chicken bowl featuring a sweet and savory glaze, fresh pineapple, and tender grilled chicken.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Marinade
  • 2 lbs chicken pieces
  • 1 cup pineapple juice
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tbsp sesame oil
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp black pepper
  • 1 tbsp vegetable oil for grilling
Bowl Base and Toppings
  • 2 cups cooked white rice
  • 2 cups fresh pineapple chunks
  • 1 red bell pepper sliced
  • 1/2 small red onion sliced
  • 1 green onion sliced
  • 1 tbsp sesame seeds

Equipment

  • Mixing bowl
  • Zip-top bag
  • Grill or grill pan
  • Small saucepan

Method
 

Preparation
  1. Whisk pineapple juice, soy sauce, ketchup, brown sugar, vinegar, sesame oil, garlic, ginger, and black pepper in a bowl until the sugar dissolves.
  2. Place chicken in a large zip-top bag with half of the marinade, seal, and refrigerate for at least 2 hours.
  3. Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
  4. Grill chicken for 6-8 minutes per side, basting with reserved marinade, until internal temperature reaches 165°F.
  5. Simmer the remaining unused marinade in a saucepan for 2 minutes to thicken into a glaze.
  6. Rest the chicken for 5 minutes before slicing into strips.
  7. Divide rice among 4 bowls, top with chicken, pineapple, bell pepper, and onion mixture, then drizzle with glaze and garnish with green onion and sesame seeds.

Notes

Store leftovers in airtight containers for up to 3 days. Keep rice and toppings separate for best results.