Description
Juicy caramelized chicken glazed in a sweet pineapple-soy sauce, stacked over fluffy jasmine rice and topped with smoky grilled pineapple — your new weeknight favorite.
Ingredients
1 lb (450 g) chicken thighs or breast
2 tbsp olive oil
½ cup (120 ml) pineapple juice
3 tbsp soy sauce
2 tbsp brown sugar
2 tbsp ketchup
2 cloves garlic, minced
1 tsp ginger, grated
1 cup (200 g) jasmine rice
2 cups (480 ml) water
¼ tsp salt
1 cup (150 g) pineapple slices, grilled
Green onions, chopped (for garnish)
Sesame seeds (for garnish)
Instructions
1. Cook jasmine rice with water and salt according to package instructions. Fluff with a fork and set aside.
2. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, garlic, and ginger to make the Huli Huli sauce.
3. Heat olive oil in a skillet or grill pan over medium-high heat.
4. Add chicken and cook for 6–8 minutes per side, brushing generously with Huli Huli sauce each time you flip.
5. Continue cooking until chicken is deeply caramelized and fully cooked through. Rest for 5 minutes before slicing.
6. Grill pineapple slices on the hot pan for 2–3 minutes per side until lightly charred.
7. Assemble by layering rice in a bowl, then chicken, then grilled pineapple on top.
8. Drizzle extra Huli Huli sauce over everything and garnish with green onions and sesame seeds.
9. Serve warm immediately.
Notes
Chicken thighs stay juicier and absorb the glaze better than breast — highly recommended.
Make extra sauce — you will want it for drizzling at the table.
Swap soy sauce for tamari or coconut aminos for a gluten-free version.
The sauce can be made up to 1 week ahead and stored in the fridge.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner / Main Course
- Method: Grilling / Stovetop
- Cuisine: Hawaiian / American