Aloha Huli Huli Pineapple Chicken and Rice
This recipe creates a culinary vacation in a bowl, featuring unbelievably tender chicken thighs in a glossy, caramelized huli huli glaze. Served over fluffy jasmine rice with sweet bursts of pineapple, it's a perfect balance of sweet, savory, and tangy notes that captures the joyful spirit of Hawaii.
Equipment
- Large skillet or grill pan
- Medium Saucepan (for rice)
- Small Saucepan (for glaze)
- Mixing Bowls (large and small)
- Whisk
- Large zip-top bag or shallow dish
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Fine-mesh Sieve (for rinsing rice)
- Tongs
- Spatula
- Garlic Press or Grater
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
- 1.5 cups jasmine rice
- 2.25 cups water or chicken broth, for cooking rice
- 1 cup unsweetened pineapple juice
- ½ cup low-sodium soy sauce
- ½ cup packed brown sugar
- ¼ cup ketchup
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon vegetable or coconut oil
- 3 green onions, thinly sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 1 pinch of salt, for cooking rice
Instructions
- In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, minced garlic, and sesame oil to create the marinade.
- Reserve half of the marinade in a small saucepan for later. Pour the other half into a large zip-top bag or shallow dish. Add the chicken thighs, ensure they are fully coated, and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
- While the chicken marinates, cook the rice. Rinse the jasmine rice under cold water until it runs clear. In a medium pot, combine the rinsed rice, 2.25 cups of water (or broth), and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn off the heat and let it steam, covered, for another 10 minutes before fluffing with a fork.
- Prepare the glaze. In a small bowl, whisk the cornstarch and 2 tablespoons of cold water to make a slurry. Bring the reserved marinade in the small saucepan to a simmer over medium heat. Whisk in the slurry and continue to simmer for 2-3 minutes, stirring constantly, until the sauce thickens enough to coat a spoon. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade, discarding the used marinade. Cook the chicken for 5-7 minutes per side, until golden brown and cooked through (165°F or 74°C).
- In the last 2-3 minutes of cooking, add the drained pineapple chunks to the skillet to caramelize alongside the chicken.
- Reduce the heat to low. Pour the thickened huli huli glaze over the chicken and pineapple. Toss gently to coat everything in the glossy sauce and let it bubble for one minute to meld the flavors.
- Serve immediately by spooning the fluffy rice into bowls and topping with the glazed chicken and pineapple. Drizzle any extra sauce from the pan over the top and garnish with sliced green onions and sesame seeds.
Notes
Variations & Tips:
- For a spicy kick, add 1 teaspoon of sriracha or a pinch of red pepper flakes to the marinade.
- Add vegetables like sliced red bell peppers and onions to the skillet along with the chicken for a more complete meal.
- Boneless, skinless chicken breasts can be used, but reduce cooking time to avoid drying them out.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos. Important Warnings:
- Do not marinate the chicken for more than 8 hours. The enzymes in the pineapple juice can make the meat mushy.
- Watch the glaze carefully in the final step. The sugar can burn quickly, so keep the heat low and toss continuously.
- For a spicy kick, add 1 teaspoon of sriracha or a pinch of red pepper flakes to the marinade.
- Add vegetables like sliced red bell peppers and onions to the skillet along with the chicken for a more complete meal.
- Boneless, skinless chicken breasts can be used, but reduce cooking time to avoid drying them out.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos. Important Warnings:
- Do not marinate the chicken for more than 8 hours. The enzymes in the pineapple juice can make the meat mushy.
- Watch the glaze carefully in the final step. The sugar can burn quickly, so keep the heat low and toss continuously.