Grilled Huli Huli Chicken and Coconut Rice

Grilled Huli Huli Chicken and Coconut Rice
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from the kitchen of Sidewalk Prophets’ Dave and Harmony Frey
  • CourseMain Dish
Grilled Huli Huli Chicken and Coconut Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Sidewalk Prophets’ Dave and Harmony Frey
  • CourseMain Dish
Ingredients
Huli Huli Chicken:
  • 4-5 chicken breasts, 1 lb. each
  • 1 cup pineapple juice
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ½ cup ketchup
  • ¼ cup cooking sherry
  • 1 small piece of organic ginger, crushed
  • 3 cloves of garlic, crushed
  • 4 green onions, chopped
Coconut Rice:
  • 2 cups jasmine rice
  • 1½ cups water
  • 1 cup canned unsweetened coconut milk
  • 1 teaspoon salt
Instructions
Huli Huli Chicken
  1. ♦ Rinse chicken and pat dry. Combine the rest of the ingredients in a large resealable bag.
    ♦ Stir or shake ingredients well in bag, then place chicken inside. Refrigerate for 3 hours or overnight if desired.
  2. ♦ Grill chicken over medium-heat for 8 minutes on each side or until juices run clear.
    ♦ Baste with marinade for the last 5 minutes to add juiciness and a flavor bomb of awesome! For bonus flavor, throw a couple slices of pineapple on the grill towards the last 7 minutes of cooking and serve grilled pineapple alongside the chicken.
Coconut Rice:
  1. ♦ Rinse and drain rice in a cold water.
    ♦ Place rice, water and coconut milk in rice cooker.
    ♦ Or for stove top: bring water and coconut milk to boil in a sauce pan. Add rice, cover and cook on low heat for 15 minutes. Remove from heat for 10 minutes, stir and serve.
Terri’s Notes

~ 4-5 pounds of chicken thighs would be pretty yummy too.  Salmon?
~ You can divide this recipe in half very simply.

Dave says: “My wife and I went on our honeymoon last year in Kauai and Maui. We fell in love with Hawaiian culture and especially the food. This is one of our simple favorite meals to make to remember the beauty of Hawaii and get our culinary hula on! Enjoy and aloha!”  Dave

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