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.
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