If you love fun in the sun, this Huli Huli Chicken Bowl was made for you!
I hope everyone’s summer is off to a great start! I know mine is, just all things Mila and trying to get into the swing of doing recipes again over here! We recently got our backyard done and despite it being the temperature of a town forsaken, we’ve been grillin’ it up! Which was the inspo for this Huli Huli Chicken Bowl.
Now you maybe thinking Huli Huli What?!
Huli Huli chicken is a flavorful and popular dish originating from Hawaii. The name “huli huli” comes from the Hawaiian term for “turn” or “rotate. This perfectly describes the cooking method used for this delicious chicken. Traditionally, the chicken is marinated in a mouthwatering blend of soy sauce, ginger, garlic, brown sugar, and other spices. This delightful combination of sweet and savory flavors is perfection. To get started, the marinated chicken is grilled over an open flame with frequent turning. This results in a perfectly charred and juicy chicken breast. Huli Huli chicken is a beloved staple at Hawaiian barbecues, luaus, and casual gatherings, where its delightful aroma and delectable flavors bring people together in a celebration of island-inspired culinary delights.
Long story short, this Huli Huli Chicken Bowl is all of the flavor perfectly paired with grilled veggies and pineapple to bring you straight to Hawaii through your taste buds. You are welcome dear readers! No go light up those grills and prepared to have some backyard fun!
Want more recipes like this Huli Huli Chicken Bowl?! Check these out!
Huli Huli Chicken Bowl
Indulge in the flavors of the Hawaiian islands with our mouthwatering Huli Huli Chicken Bowl. Perfect for your next meal on the grill this dish is a stunner!
- 1.5 Pounds of Chicken Breast, cubed into bite-sized chunks
- 2 Zucchini, cut into quarters
- 1 Pineapple, rind removed and cut into desired shape for grilling
- Red Onion, cut into rings
- Olive Oil
- Salt and Pepper
- 1/2 cup Soy Sauce
- 1/2 cup Ketchup
- 1/3 cup Brown Sugar
- 1/4 cup Pineapple Juice
- 2 tsp Ginger, minced
- 2 Garlic Cloves, minced
- 1/4 cup Apple Cider Vinegar
- Jalapeño Pesto:
- 1 cup Fresh Basil
- 1/4 cup Fresh Mint
- 2 tsp Ginger
- 1 cup Olive Oil
- 2 cloves of Garlic
- Lime Juice from one lime
- 2-3 tsp of Honey
- 1 Jalapeño, stem trimmed off
- Serve with 4 cups Cooked Jasmin Rice
Whisk together marinade ingredients. Add cubed chicken breast and allow to marinate for 8 hours up to 24 hours. Add cubed marinated chicken to skewers after it is done marinating.
Add pesto ingredients to a small container or bowl. Using a hand blender, blend until smooth. Season with salt to taste. Set aside in the fridge for up to 24 hours.
Toss quartered zucchini, cut pineapple, and sliced red onion in olive oil and salt and pepper. You are welcome to cook on the grill if you have or a grill pan. Chicken should be placed down and left to cook for 5-7 minutes and then flipped and cook 5-7 minutes until chicken reaches 165 degrees. Cook zucchini, pineapple, and onion separately to not cross contaminate. Allow grill marks on both sides and once veggies are charred and softened remove from oven.
In a bowl add cooked rice. Top with cooked chicken, vegetables, and pineapple. Drizzle the jalapeño pesto and enjoy!