Huli Huli Chicken

Name: Huli Huli Chicken
Prep time: 15 min
Cook time: 31 min
Total time: 46 min
Cuisine: American
Ingredients: 10 oz Jasmine Rice; ½ tsp Salt; 1 lb Pineapple; 3 tbsp Soy Sauce; 2 tbsp Ketchup; 1 tbsp Brown Sugar; 2½ tbsp Ginger; 2 cloves Garlic; 1 tbsp Rice Vinegar; 1 tbsp Vegetable Oil; 1½ lb Chicken Thigh; 2 Scallions (optional)

By Eatpace

Hawaiian-style chicken thighs are glazed with pineapple, soy, and ginger and served with rice and grilled pineapple. A grill pan makes this dinner possible indoors.

Total: 46 min; 15 prep · 31 cook
Serves: 4; Scale it below
Calories: 597; kcal per serving
Protein: 41g; per serving

Plan this dinner Jump to recipe

Glazed chicken thighs with grilled pineapple spears and rice, topped with scallions.

46 min

Method

6 steps 15 min prep · 31 min cook

Prep

Step 1. Bring Jasmine Rice, Water, and Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes; remove from the heat and let stand, covered, for 10 minutes.
Step 2. Meanwhile, blend the chopped portion of Pineapple with Soy Sauce, Ketchup, Brown Sugar, Ginger, Garlic, and Rice Vinegar until mostly smooth.

Cook

Step 3. Pour the sauce into a small saucepan and simmer over medium-low heat, stirring, until slightly thickened, about 5 minutes. Set aside half for serving.
Step 4. Heat Vegetable Oil in a large grill pan over medium heat. Cook Chicken Thigh until browned and cooked through, about 6 minutes per side, brushing with the remaining sauce during the last few minutes.
Step 5. Transfer the chicken to a clean plate. Grill the rest of the Pineapple in the same pan over medium heat, turning once, until marked and warm, about 4 minutes.

Finish & serve

Step 6. Fluff the rice and serve with the chicken and pineapple. Spoon the reserved sauce over the chicken and scatter with Scallions, if using.

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Tips

Good to know

Chicken is safe to eat when the thickest part reaches 165°F on an instant-read thermometer.

Swap it

Use gluten-free tamari in place of soy sauce if needed.

Leftovers

Cool the rice promptly and refrigerate leftovers in shallow containers for up to 3 days.

In Eatpace

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