Huli-huli Chicken Bowl Recipe

Make marinade and marinate chicken

In a medium bowl whisk together soy sauce, ketchup, brown sugar, rice vinegar, grated ginger, minced garlic, pineapple juice and sesame oil until sugar dissolves. Reserve 3 tablespoons of this mixture in a small container (set aside for glazing). Place chicken thighs in a shallow dish or zip-top bag, pour remaining marinade over chicken, press to coat, and refrigerate 30 minutes to 2 hours (minimum 30 minutes, up to overnight).

Prep for grilling

Remove chicken from refrigerator 20 minutes before grilling to come closer to room temperature. Pat chicken lightly dry with paper towel and brush lightly with vegetable oil to prevent sticking.

Make glaze

Combine soy sauce, mirin, brown sugar, minced garlic and grated ginger in a small saucepan over medium heat. Bring to a gentle simmer, stirring to dissolve sugar. Mix cornstarch with water to make a slurry, then whisk into simmering sauce. Cook 1–2 minutes until slightly thickened. Remove from heat and let cool. Taste and adjust sweetness or salt. Reserve about 2 tablespoons to brush on the chicken while grilling and 2 tablespoons for finishing bowls.

Cook rice

Rinse the rice until water runs mostly clear. Combine rinsed rice, coconut milk, water, salt and optional sugar in a small pot. Bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes. Turn off heat and let rice rest, covered, 10 minutes. Fluff with a fork before serving.

Prepare pineapple and edamame

Preheat grill or grill pan to medium-high. Brush pineapple slices or wedges with oil and sprinkle lightly with salt. If edamame is chilled, warm in a small pot of boiling water 1–2 minutes or microwave 30–45 seconds; drain and toss with a pinch of salt. Keep warm.

Grill pineapple

Place pineapple on hot grill and cook 2–3 minutes per side until caramelized and grill marks appear. Remove and keep warm.

Grill chicken

Oil the grill grates or grill pan. Place marinated chicken on the grill over medium-high heat. Grill 4–6 minutes per side (depending on thickness), covered if possible, until internal temperature reaches 165°F (74°C). During the last 2–3 minutes of cooking, brush the reserved marinade (that was set aside) first, then brush with the prepared teriyaki glaze in two light coats, allowing each coat to set 30–60 seconds before applying the next to avoid burning the sugars.

Rest and slice

Remove chicken from grill and rest 5 minutes. Slice into strips or bite-sized pieces.

Build bowls

Divide coconut rice between two bowls. Arrange sliced grilled chicken, grilled pineapple, and edamame in sections over the rice.

Finish

Drizzle remaining teriyaki glaze over the chicken and bowls. Sprinkle with sliced green onions and toasted sesame seeds. Serve with lime wedges and optional pickled ginger or shredded cabbage for crunch.