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Hawaiian Huli Huli Chicken with Pineapple Salsa

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This Hawaiian Huli Huli Chicken Stack features tender chicken thighs marinated in a savory-sweet glaze, then cooked to a beautiful caramelization. The succulent chicken is piled high on a bed of fluffy white rice, complemented by a vibrant pineapple salsa offering a burst of fresh, tangy, and subtly spicy notes. Sliced avocado provides a creamy counterpoint, creating a balanced and satisfying meal with tropical flavors.

Ingredients

Scale
  • For the Huli Huli Chicken:
  • 1.5 lbs boneless, skinless chicken thighs
  • 1/2 cup pineapple juice
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup packed light brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper
  • For the Pineapple Salsa:
  • 1 cup fresh pineapple, finely diced
  • 1/4 cup red bell pepper, finely diced
  • 2 tablespoons red onion, finely minced
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon lime juice
  • For Serving:
  • 2 cups cooked white rice
  • 1 avocado, sliced
  • 2 green onions, sliced (for garnish)

Instructions

  1. **Marinate the Chicken**: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper. Add the chicken thighs, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  2. **Cook the Chicken**: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove chicken from marinade, reserving the remaining marinade. Place chicken on the prepared baking sheet. Bake for 15-20 minutes, flipping halfway, until cooked through and lightly browned.
  3. **Reduce Marinade**: While chicken bakes, pour the reserved marinade into a small saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 5-7 minutes, or until thickened to a glaze consistency.
  4. **Glaze the Chicken**: Once chicken is cooked, brush generously with the reduced Huli Huli glaze. For extra caramelization, you can broil for 1-2 minutes, watching carefully to prevent burning.
  5. **Prepare Pineapple Salsa**: In a small bowl, combine diced pineapple, diced red bell pepper, minced red onion, chopped cilantro, and lime juice. Stir gently to combine.
  6. **Assemble the Stack**: Divide cooked white rice among serving plates. Top each portion of rice with 1-2 pieces of glazed Huli Huli chicken. Spoon pineapple salsa over and around the chicken. Arrange sliced avocado alongside. Garnish with sliced green onions before serving.

Notes

For best flavor, marinate the chicken for at least 2 hours.

The Huli Huli glaze can be made ahead and stored in the refrigerator for up to 3 days.

Adjust the amount of red bell pepper in the salsa to your preference for a subtle hint of heat and color.

Ensure the reserved marinade is boiled thoroughly to make it safe for consumption as a glaze.

Nutrition

Find it online: https://gesundundfix.de/hawaiian-huli-huli-chicken-with-pineapple-salsa/