Crispy, caramelized chicken, fluffy rice, and the bright crunch of fresh vegetables – these Stacked Huli Huli Chicken Rice Bowls offer a symphony of textures and a flavor profile that’s both sweet and savory. The secret lies in the Huli Huli marinade, a blend of pineapple juice, ginger, and soy sauce that tenderizes the chicken while infusing it with a taste of the islands.
This recipe works so well because the marinade not only imparts flavor but also helps to create a beautiful caramelized crust on the chicken as it grills. The creamy coconut dressing adds a cooling counterpoint to the savory chicken, while the macadamia nuts provide a satisfying crunch. Perfect for a quick and easy weeknight dinner, these bowls bring a taste of Aloha to your table any time of year.
Why you’ll love this Stacked Huli Huli Chicken Rice Bowls with Huli Huli Chicken Bowls
- A delicious and healthy meal ready in under an hour, perfect for busy weeknights.
- The Huli Huli marinade creates incredibly flavorful and tender chicken every time.
- Customizable with your favorite vegetables, making it a versatile dish for the whole family.
- These stacked huli huli chicken bowls are a great way to use up leftover cooked rice.
- The creamy coconut dressing adds a touch of sweetness and balances the savory flavors perfectly.
- Impress your friends and family with this luau-inspired dish.
Ingredients & Substitutions
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons grated ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes (optional) – adjust to your spice preference!
- 4 cups cooked rice – brown rice or quinoa also work great.
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup chopped green onions
- 1/2 cup macadamia nuts, chopped
- 1/4 cup toasted sesame seeds
- Coconut dressing:
- 1/2 cup coconut milk
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon lime juice
- Salt and pepper to taste
Huli huli chicken bowls makes every moment feel comforting. For a gluten-free option, substitute tamari for soy sauce. If you don’t have macadamia nuts, cashews or almonds are a good substitute.
How to make Stacked Huli Huli Chicken Rice Bowls
Step 1: Prepare the Huli Huli marinade
In a bowl, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes (if using).
Step 2: Marinate the chicken
Place chicken breasts in a resealable bag or container and pour the marinade over them. Ensure the chicken is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
Chef’s Tip: The longer you marinate the chicken, the more flavorful it will be!
Step 3: Grill the chicken
Preheat your grill to medium heat. Remove chicken from the marinade and grill for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Discard remaining marinade.
Chef’s Tip: Baste the chicken with the marinade during the last few minutes of grilling for extra flavor and caramelization.
Step 4: Prepare coconut dressing
While chicken is grilling, whisk together coconut milk, rice vinegar, honey, and lime juice in a small bowl. Season with salt and pepper to taste.
Chef’s Tip: Taste and adjust the sweetness or acidity of the dressing to your liking. A pinch of salt can really enhance the flavors.
Step 5: Assemble the bowls
Divide cooked rice among four bowls. Top with grilled chicken (sliced or shredded), shredded carrots, sliced cucumber, and chopped green onions.
Step 6: Garnish and serve
Drizzle with coconut dressing, sprinkle with macadamia nuts and toasted sesame seeds. Serve immediately and enjoy your stacked Huli Huli chicken rice bowls!
If you are looking for a cozy soup recipe, you could try this slow cooker thai coconut chicken soup as well.
Tips for Success
- Don’t overcook the chicken! Use a meat thermometer to ensure it reaches 165°F (74°C). Overcooked chicken will be dry.
- Let the chicken rest for a few minutes after grilling before slicing or shredding. This helps the juices redistribute, resulting in more tender chicken.
- Prepare the vegetables and coconut dressing while the chicken is marinating to save time.
- Toast the sesame seeds for a more intense nutty flavor.
Serving Suggestions
These Huli Huli Chicken Rice Bowls are a complete meal on their own, but you can also serve them with a side of steamed edamame, a refreshing pineapple salsa, or some grilled pineapple spears. For another quick and easy meal idea, check out this pepperoncini chicken skillet recipe.
Storage & Reheating
Leftover Huli Huli chicken can be stored in the refrigerator for up to 3 days. Store the rice and vegetables separately for best results. Reheat the chicken in the microwave or oven until warmed through. The dressing is best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Frequently Asked Questions
Can I freeze the Huli Huli chicken?
Yes, you can freeze the cooked chicken. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Is this dish spicy?
The recipe includes a small amount of red pepper flakes, which adds a subtle kick. You can adjust the amount to your liking, or omit them altogether if you prefer a milder flavor.
Can I use a different type of rice?
Absolutely! Brown rice, jasmine rice, or even quinoa would be delicious in these bowls. Choose your favorite!
These Stacked Huli Huli Chicken Rice Bowls are a vibrant and flavorful meal that’s sure to transport your taste buds to the tropics. With its sweet and savory chicken, fluffy rice, and refreshing vegetables, it’s a dish that’s both satisfying and easy to make. Give this recipe a try and let us know what you think in the comments below!
Stacked Huli Huli Chicken Rice Bowls
Experience the taste of the islands with these Huli Huli Chicken Rice Bowls! Tender chicken, marinated in a sweet and savory pineapple-ginger glaze, is stacked high with fluffy rice, vibrant veggies, and a creamy coconut dressing. Each bite is an explosion of flavor and texture, bringing the sunshine of Hawaii to your table. Perfect for a quick weeknight dinner or a luau-inspired feast, this recipe is guaranteed to be a crowd-pleaser. Imagine juicy, caramelized chicken paired with the refreshing crunch of fresh vegetables – a culinary adventure that’s both easy to make and incredibly satisfying. The secret’s in the sauce!
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons grated ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes (optional)
- 4 cups cooked rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup chopped green onions
- 1/2 cup macadamia nuts, chopped
- 1/4 cup toasted sesame seeds
- Coconut dressing (recipe below):
- 1/2 cup coconut milk
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon lime juice
- Salt and pepper to taste
Instructions
- Prepare the Huli Huli marinade: In a bowl, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes (if using).
- Marinate the chicken: Place chicken breasts in a resealable bag or container and pour the marinade over them. Ensure the chicken is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- Grill the chicken: Preheat your grill to medium heat. Remove chicken from the marinade and grill for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Discard remaining marinade.
- Prepare coconut dressing: While chicken is grilling, whisk together coconut milk, rice vinegar, honey, and lime juice in a small bowl. Season with salt and pepper to taste.
- Assemble the bowls: Divide cooked rice among four bowls. Top with grilled chicken (sliced or shredded), shredded carrots, sliced cucumber, and chopped green onions.
- Drizzle with coconut dressing, sprinkle with macadamia nuts and toasted sesame seeds. Serve immediately and enjoy your stacked Huli Huli chicken rice bowls!
Notes
For extra flavor, baste the chicken with marinade while grilling. Leftover Huli Huli chicken can be stored in the refrigerator for up to 3 days. Substitute brown rice or quinoa for white rice. For a vegetarian option, use grilled tofu or tempeh in place of chicken. You can also use other vegetables like bell peppers, edamame, or avocado.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 20g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg