Huli Huli Chicken Pineapple Rice Bowl
Combine chicken with huli huli marinade, adjusting the seasoning with salt & black pepper. Set aside
Cut the pineapple lengthwise and through the leaves in half.
Cut around the edge of the pineapple leaving 3/4" of the pineapple. Remove the center of the pineapple. Do not discard.
In a heavy bottom pot, add rice, coconut water, garlic, ginger paste, lime juice, salt and black pepper.
Stir well, bring to a boil, cover and simmer on low for 20 minutes until rice is cooked and liquid is absorbed.
In a pan saute onions, bell peppers and pineapple.
Once onions are translucent add huli huli chicken, stirring frequently. Cook for 10-15 minutes. Add huli huli marinade if needed. Adjust seasoning if necessary.
In the pineapple, scoop the coconut lime rice and huli huli chicken. Garnish with green onions or toasted sesame seeds.
Ingredients
Directions
Combine chicken with huli huli marinade, adjusting the seasoning with salt & black pepper. Set aside
Cut the pineapple lengthwise and through the leaves in half.
Cut around the edge of the pineapple leaving 3/4" of the pineapple. Remove the center of the pineapple. Do not discard.
In a heavy bottom pot, add rice, coconut water, garlic, ginger paste, lime juice, salt and black pepper.
Stir well, bring to a boil, cover and simmer on low for 20 minutes until rice is cooked and liquid is absorbed.
In a pan saute onions, bell peppers and pineapple.
Once onions are translucent add huli huli chicken, stirring frequently. Cook for 10-15 minutes. Add huli huli marinade if needed. Adjust seasoning if necessary.
In the pineapple, scoop the coconut lime rice and huli huli chicken. Garnish with green onions or toasted sesame seeds.