Huli Huli Chicken

I love how this Huli Huli Chicken recipe brings bold Hawaiian flavors right to my table. Juicy grilled chicken paired with sweet pineapple, coconut lime rice, and crunchy garnishes makes this dish both satisfying and vibrant. It’s one of those recipes that feels like a feast, with layers of taste and texture in every bite.

Why You’ll Love This Recipe

I like this recipe because it combines savory, sweet, tangy, and spicy flavors all in one. The marinade gives the chicken a smoky, caramelized glaze while the coconut lime rice adds creaminess and brightness. Serving it inside pineapple bowls makes the presentation fun and festive, and the garnishes give it a restaurant-style finish that I enjoy sharing with family and friends.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 chicken breasts – boneless skinless brest
2 large pineapples 4 pineapple bowls & 4 cups pineapple chunks
4 cups cooked rice

chicken marinade
1 cup fresh pineapple juice
¼ cup ketchup
¼ cup soy sauce
½ cup brown sugar
¼ cup honey
2 tablespoons dark sesame oil
1 teaspoon red crushed chili pepper
2 tablespoons ginger paste
3 cloves garlic crushed
3 tablespoons Worcestershire sauce
juice of one small lemon
½ teaspoon Hawaiian sea salt

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 Hawaiian sea salt
½ teaspoon fresh cracked pepper

garnish ideas
3 tablespoons shredded coconut flakes
1-2 green onions sliced thin
1 cup salted roasted cashews

Directions

1. I start by preparing the marinade. In a large bowl, I mix pineapple juice, ketchup, soy sauce, brown sugar, honey, sesame oil, crushed chili pepper, ginger paste, garlic, Worcestershire sauce, lemon juice, and Hawaiian sea salt.
2. I place the chicken breasts in the marinade, cover, and refrigerate for at least 2 hours or overnight for best flavor.
3. While the chicken marinates, I prepare the coconut lime rice. I combine jasmine rice, coconut water, Thai red curry paste, garlic powder, ginger paste, lime juice, Hawaiian sea salt, and cracked pepper in a pot. I bring it to a boil, reduce to a simmer, cover, and cook until the rice is tender and liquid absorbed.
4. I cut the pineapples in half lengthwise, scoop out the centers, and set aside 4 cups of pineapple chunks. The hollowed halves become serving bowls.
5. I preheat the grill to medium-high heat. I grill the marinated chicken breasts for about 6–8 minutes per side until cooked through and slightly charred.
6. I chop the grilled chicken into bite-sized pieces.
7. I assemble each pineapple bowl with a layer of coconut lime rice, chunks of pineapple, and grilled chicken.
8. I top with shredded coconut flakes, sliced green onions, and roasted cashews for garnish before serving.

Servings and Timing

This recipe makes 4 servings. It takes about 30 minutes of active prep time, plus 2 hours to marinate, and around 20 minutes of cooking time.

Variations

I sometimes swap chicken breasts for chicken thighs since they stay extra juicy on the grill. For a spicy kick, I add more chili flakes or a drizzle of sriracha before serving. If I want a vegetarian version, I replace the chicken with grilled tofu or roasted vegetables.

Storage/Reheating

I store leftover chicken and rice in airtight containers in the refrigerator for up to 3 days. To reheat, I warm the chicken and rice gently in a skillet with a splash of coconut water to keep the rice moist. I don’t store the dish inside the pineapple bowls, as they are best used fresh.

FAQs

Can I bake the chicken instead of grilling?

Yes, I bake it at 400°F for about 20–25 minutes, then broil for a few minutes to caramelize the marinade.

How long should I marinate the chicken?

I prefer at least 2 hours, but overnight gives the best flavor.

Can I use canned pineapple juice for the marinade?

Yes, I can use canned juice if fresh isn’t available.

Do I have to serve it in pineapple bowls?

No, I sometimes just use regular bowls, but the pineapple bowls make it more festive.

Can I make the rice ahead of time?

Yes, I cook the coconut lime rice a day in advance and reheat it before serving.

What’s the best cut of chicken to use?

I usually use breasts, but thighs work great for more tenderness and flavor.

Can I make this dish spicier?

Yes, I add extra crushed chili pepper or Thai chili sauce to the marinade.

Can I freeze the marinated chicken?

Yes, I freeze the chicken in the marinade for up to 2 months, then thaw before grilling.

Is there a substitute for coconut water in the rice?

Yes, I use regular water or chicken broth if I don’t have coconut water.

How do I keep the chicken from drying out?

I avoid overcooking and let the chicken rest a few minutes after grilling to stay juicy.

Conclusion

I love making this Huli Huli Chicken because it feels like a full Hawaiian-inspired meal in one bowl. The sweet and savory marinade, tropical pineapple, creamy coconut lime rice, and crunchy toppings come together beautifully. It’s colorful, flavorful, and perfect for both casual family dinners and special gatherings.

Print