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Hawaiian Huli Huli Chicken Bowls – Easy Grilled Pineapple Recipe

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These Hawaiian Huli Huli Chicken Bowls feature juicy marinated chicken, smoky grilled pineapple, fluffy rice, and crisp veggies for a sweet, savory, and tropical meal. Perfect for weeknights or gatherings, this easy recipe brings a taste of the islands to your table.

Ingredients

Scale
  • 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/2 cup pineapple juice (canned or fresh)
  • 1/3 cup brown sugar (light or dark)
  • 1/4 cup ketchup
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 1 tablespoon sesame oil
  • 2 teaspoons freshly grated ginger
  • 2 garlic cloves, minced
  • 1 teaspoon sriracha or chili garlic sauce (optional)
  • Freshly cracked black pepper
  • 1.5 pounds boneless, skinless chicken thighs
  • 8 pineapple rings (fresh preferred, or canned)
  • Neutral oil (canola or avocado) for grilling
  • 2 cups cooked white or brown rice (jasmine or basmati recommended)
  • 1/2 head red cabbage, shredded
  • 2 carrots, peeled into ribbons
  • 1 cucumber, sliced
  • 2 green onions, sliced
  • Fresh cilantro or parsley (optional, for garnish)
  • Toasted sesame seeds (for garnish)

Instructions

  1. In a medium mixing bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, sesame oil, ginger, garlic, sriracha (if using), and black pepper to make the marinade. Taste and adjust sweetness or heat as needed.
  2. Place chicken thighs in a resealable plastic bag or shallow dish. Pour two-thirds of the marinade over the chicken, reserving the rest for basting and drizzling. Seal and refrigerate for at least 30 minutes, or up to 8 hours, flipping halfway for even marinating.
  3. Preheat grill or grill pan to medium-high heat. Oil the grates with a paper towel dipped in neutral oil. Slice pineapple into 1/2-inch rings (about 8 slices) and brush both sides lightly with oil.
  4. While chicken marinates, cook rice according to package directions. Keep warm.
  5. Remove chicken from marinade, letting excess drip off. Grill thighs for 5-6 minutes per side, basting with reserved marinade. Chicken is done when juices run clear and internal temperature reaches 165°F. Let rest 5 minutes before slicing.
  6. While chicken rests, grill pineapple rings for 2-3 minutes per side until caramelized and grill marks appear.
  7. Thinly slice red cabbage, peel carrots into ribbons, slice cucumber, and chop green onions and cilantro.
  8. To assemble, scoop rice into bowls. Top with sliced chicken, grilled pineapple, cabbage, carrots, cucumber, and any other toppings. Drizzle with extra reserved marinade and garnish with green onions, cilantro, and sesame seeds.

Notes

For best results, marinate chicken for at least 30 minutes (up to 8 hours). Use fresh pineapple for optimal flavor. If you don’t have a grill, a grill pan or broiler works well. For gluten-free, use tamari. Let chicken rest before slicing for juiciness. Customize bowls with extra veggies or grains as desired.

Nutrition

Keywords: Huli Huli chicken, Hawaiian chicken bowl, grilled pineapple, easy chicken recipe, summer BBQ, tropical dinner, meal prep, gluten-free option, dairy-free, rice bowl, healthy chicken, family dinner

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