Huli Huli Chicken Recipe (Pineapple Bowls & Coconut Lime Ric

• servings: 4 servings
• active time: 1 hour
• total time: 1 hour 30 minutes

Ingredients

4 chicken breasts - boneless skinless brest

2 large pineapples (4 pineapple bowls & 4 cups pineapple chunks)

4 cups cooked rice

1 cup fresh pineapple juice

1/4 cup ketchup

1/4 cup soy sauce

1/2 cup brown sugar

1/4 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

1/2 teaspoon Hawaiian sea salt

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

1/2 teaspoon fresh cracked pepper

3 tablespoons shredded coconut flakes

1-2 green onions (sliced thin)

1 cup salted roasted cashews

Directions

marinade sauce

In a small bowl, mix the pineapple juice (you can add some pineapple pieces too), ketchup, soy sauce, brown sugar, Hawaiian sea salt, honey, sesame oil, red crushed chili pepper, fresh ginger, garlic, Worcestershire sauce, and lemon juice ingredients and whisk to combine.

Reserve 1 cup for basting while grilling. And reserve 1/2 cup to use as a dipping sauce.

Place 4 skinless chicken breasts and 2 cups marinade in a sealed container or a zip top bag in the fridge in a large bowl to prevent leaks. Marinate for at least a half-hour up to 4 hours.

grilling

Preheat the grill to medium high heat, brush the chicken with the 1 cup of remaining marinade as you flip the chicken pieces 3 or 4 times, brush with marinade each time your turn over. This gets the color dark and builds flavor. The grilling cook time will vary based on the heat of your grill, and the chicken cooks differently based on thickness of the meat. Use a good thermometer and it is cooked when the meat registers 165 degrees internal temperature.

Grill the large pineapple chunks on grill grates or on a piece of heavy foil. Move over indirect heat if they start to char or burn.

Slice or cut the chicken into smaller pieces making it easier to eat. Move all to a platter or serve in pineapple bowls with a scoop of rice.

pineapple bowls

Using a large knife cut the pineapple lengthwise and through the leaves into 2 halves. use small pieces finely diced with juice (grill the larger pieces of the cut pineapple)

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.

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, Hawaiian 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.

Nutrition

• Calories: 975 kcal
• Total Fat: 20 g
• Saturated Fat: 6 g
• Cholesterol: 72 mg
• Sodium: 1559 mg
• Total Carbohydrate: 164 g
• Dietary Fiber: 9 g
• Total Sugars: 101 g
• Protein: 35 g