Huli Huli Chicken & Shrimp Bowl Recipe
Grilled chicken and togarashi shrimp skewers, broccoli, mixed vegetables, pineapple, edamame, house made huli huli sauce
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Ingredients
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Huli Huli Sauce
Chicken and Shrimp
Vegetables & Garnish
Method
Prepare Huli Huli Sauce
- 1
Mix Sauce Ingredients
In a medium bowl, combine soy sauce, brown sugar, pineapple juice, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper. Whisk until the sugar is dissolved and the mixture is well blended.
- 2
Marinate Chicken and Shrimp
Reserve half of the huli huli sauce for serving. Use the remaining sauce to marinate the cubed chicken and shrimp in separate bowls for at least 30 minutes.
Cook Chicken and Shrimp
- 3
Prepare Skewers
Thread the marinated chicken cubes onto skewers, leaving some space in between. Season the shrimp with togarashi seasoning and thread onto separate skewers.
- 4
Prepare Vegetables
- 5
Steam Broccoli
In a steamer basket, steam the broccoli florets for about 5 minutes until bright green and tender-crisp.
- 6
Sauté Mixed Vegetables
In a skillet, add a little oil and sauté the mixed vegetables for 3-4 minutes until they are cooked through but still vibrant in color.
- 7
Prepare Edamame
Boil or steam the shelled edamame for about 3-5 minutes until heated through. Drain and set aside.
Assemble the Bowl
- 8
Layer Ingredients
In a bowl, layer the steamed broccoli, sautéed mixed vegetables, pineapple chunks, and edamame. Top with grilled chicken and shrimp skewers.
- 9
Drizzle Sauce
Drizzle the reserved huli huli sauce over the assembled bowl. Garnish with sliced green onions and sesame seeds.
