Huli Huli Chicken Bowl with Rice and Grilled Pineapple
Make a sticky, sweet-savory Huli Huli Chicken Bowl with Rice and Grilled Pineapple using juicy chicken thighs, jasmine rice, charred pineapple, and a…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Grill
- Grill pan
- Instant-read thermometer
- Pastry brush
- Tongs
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Zip-top bag
- Pot
- Skillet
- Serving bowl
- Plate
- Airtight container
- Microwave
- Oven
- Baking sheet
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 1/2 lb (680 g) boneless skinless chicken thighs
- 1/2 cup (120 ml) pineapple juice, canned or bottled
- 1/3 cup (80 ml) low-sodium soy sauce or tamari
- 1/4 cup (60 g) ketchup
- 3 tablespoons packed brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon sriracha, optional
- 4 cloves garlic, finely grated or minced
- 1 tablespoon fresh ginger, finely grated
- 1/2 teaspoon black pepper
- 3 cups cooked jasmine rice
- 1 fresh pineapple, peeled, cored, and cut into spears or rings
- 1 tablespoon neutral oil, for the grill and pineapple
- 1 cup thinly sliced cucumber
- 3 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Lime wedges, for serving
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