Huli Huli Chicken with Grilled Pineapple Rice and Mac Salad

A classic Hawaiian plate lunch experience with tender, sweet, and savory Huli Huli chicken, vibrant pineapple fried rice, and a creamy, tangy macaroni salad.

• Prep: 30 min
• Cook: 55 min
• Total: 1 hr 25 min
• Servings: 7
• Cuisine: Hawaiian
• Difficulty: Easy
• Cost: $4.76/serving

Dietary

• Nut-Free
• High-Protein

Tags

• bake
• grill
• savory
• sweet
• comfort food
• crowd-pleaser
• tangy

Ingredients

• 3.5 pound chicken thigh (boneless, skinless)
• 1 cup soy sauce
• 0.5 cup light brown sugar (packed)
• 2 tablespoon fresh ginger (grated)
• 2 tablespoon garlic (minced)
• 2 tablespoon ketchup
• 1 tablespoon rice vinegar
• 1.5 teaspoon sesame oil
• 3 cup long grain white rice (uncooked)
• 2 can pineapple chunks (20 ounces each, in juice, drained (reserve juice))
• 1 red bell pepper (large, diced)
• 1 yellow onion (medium, diced)
• 3 tablespoon olive oil
• 1.5 cup elbow macaroni (dry)
• 1.5 cup mayonnaise
• 0.25 cup whole milk
• 2 tablespoon apple cider vinegar
• 1 teaspoon black pepper
• 1 celery stalk (large, finely diced)
• 1 carrot (large, grated)
• 1 fresh pineapple (cored and cut into 0.5-inch rings (for garnish))
• 1 teaspoon salt

Instructions

1. For the Huli Huli Chicken marinade: In a large bowl or resealable bag, whisk together 3/4 cup of the soy sauce, the brown sugar, 1 tablespoon grated fresh ginger, 1 tablespoon minced garlic, ketchup, rice vinegar, and 1/2 teaspoon sesame oil. Add the chicken thighs, ensuring they are fully coated. Marinate in the refrigerator for at least 20 minutes, or up to 4 hours.
2. For the Pineapple Rice: Cook the long grain white rice according to package directions, typically 3 cups rice with 6 cups water or broth. Once cooked, fluff with a fork.
3. While rice cooks, heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the diced red bell pepper and diced yellow onion and sauté for 5-7 minutes until softened. Add the drained pineapple chunks, remaining 1/4 cup soy sauce, remaining 1 tablespoon grated fresh ginger, remaining 1 tablespoon minced garlic, and reserved pineapple juice (from cans) to the skillet. Cook for 5 minutes, allowing flavors to meld. Stir in the cooked rice and mix thoroughly. Season with a pinch of salt if needed. Keep warm.
4. Preheat your oven to 400°F (200°C) or prepare a grill for medium-high heat. Remove the chicken from the marinade (discard marinade). Place chicken on a baking sheet lined with foil or directly on the grill grates.
5. Cook the chicken for 20-25 minutes in the oven, or grill for 7-10 minutes per side, flipping occasionally, until internal temperature reaches 165°F (74°C) and chicken is nicely caramelized and cooked through.
6. For the Mac Salad: Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to cool, then drain again thoroughly.
7. In a large bowl, whisk together the mayonnaise, whole milk, apple cider vinegar, 1 teaspoon salt, and black pepper. Add the cooled elbow macaroni, finely diced celery, and grated carrot. Stir until everything is well combined and coated. Taste and adjust seasoning if needed. Refrigerate until ready to serve.
8. If using fresh pineapple, grill or pan-sear the pineapple rings for 2-3 minutes per side until lightly caramelized.
9. Serve the Huli Huli chicken with a generous portion of pineapple rice, a scoop of creamy mac salad, and a grilled pineapple ring if desired.

Notes

Leftover chicken and pineapple rice reheat well. Store mac salad separately in the refrigerator for up to 3 days. For a quicker mac salad, grate carrot and finely dice celery the day before.

Nutrition (per serving)

• Calories: 1260
• Protein: 60.5 g
• Carbohydrates: 131.2 g
• Fat: 61.1 g
• Fiber: 6 g
• Sodium: 3054 mg
• Saturated Fat: 11.1 g
• Sugar: 40.7 g
• Cholesterol: 228 mg