Hula Chicken
Transport your taste buds to a tropical paradise with this irresistible Hula Chicken recipe! Juicy, grilled boneless chicken breasts are infused with a sweet and savory marinade made from fresh pineapple juice, soy sauce, honey, garlic, and ginger. The addition of red chili flakes gives just the right touch of heat, while caramelized pineapple rings bring a delightful tangy sweetness. This recipe shines with its vibrant flavors and is perfect for summer cookouts or a fun weeknight dinner. Serve the tender, marinated chicken over fluffy white rice, topped with grilled pineapple and a sprinkle of fresh green onions for a dish that feels like a Hawaiian getaway on your plate. With minimal prep and just 25 minutes of cook time, this tropical-inspired meal is as quick as it is delicious!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 8 pieces pineapple rings (canned, in juice)
- 1 cup pineapple juice (reserved from canned pineapple)
- 0.25 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 3 cloves garlic cloves (minced)
- 1 teaspoon ginger (grated)
- 0.25 teaspoon red chili flakes
- 1 tablespoon olive oil
- 2 stalks green onions (chopped, for garnish)
- 4 cups cooked white rice
Instructions
Preheat your grill or stovetop grill pan to medium heat.
In a small bowl, whisk together pineapple juice, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red chili flakes to create the marinade.
Reserve 1/4 cup of the marinade for basting, and set it aside.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the remaining marinade over the chicken, ensuring all pieces are well coated. Refrigerate and marinate for at least 20 minutes, or up to 2 hours for maximum flavor.
Brush the grill or grill pan with olive oil to prevent sticking.
Remove the chicken from the marinade and discard the used marinade. Grill the chicken for 6-7 minutes per side, basting occasionally with the reserved marinade, until fully cooked and the internal temperature reaches 165°F (75°C).
While grilling the chicken, place the pineapple rings on the grill. Cook for 2-3 minutes per side, or until caramelized grill marks appear.
Once the chicken and pineapple are cooked, transfer them to a serving platter.
Serve the Hula Chicken over a bed of cooked white rice. Garnish with grilled pineapple rings and chopped green onions.
Enjoy your tropical-inspired Hula Chicken!
Nutrition Facts
Calories |
2583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4424 mg | 192% | |
| Total Carbohydrate | 299.9 g | 109% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 102.1 g | ||
| Protein | 241.8 g | 484% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2949 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
