Huli Huli Chicken & Pineapple Rice
Sweet-savory Hawaiian-style chicken thighs over pineapple rice with soy, ginger, garlic, and sriracha. Prep-friendly, high-protein, and best tracked from your chicken-thigh label because fat varies by trim.
Written and tested by
Matt McCabe · Recipe developer
Cal
520
Protein
52g
Carbs
36g
Fat
18g
Per serving · 1 of 5
Macros calculated from label data on the actual ingredients I used, cross-checked against USDA FoodData Central. Update the totals if your brands run different from mine.
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Prep
15 minutes (plus 2 hours marinating)
Cook
20 minutes
Total
35 minutes (plus 2 hours marinating)
Method
- 01For the marinade, combine all the ingredients and mix thoroughly. Add the chicken and let sit for 2 hours or overnight in the fridge.
- 02When ready, cook the chicken on a grill over medium heat until the thickest piece reaches 165°F internally, about 10 minutes. Thighs can be taken higher for texture if preferred. Remove from grill and rest.
- 03While the chicken rests, start the rice. Add the coconut oil to a wok or large skillet over medium-high heat. Add rice, pineapple, and frozen carrots and peas. Mix well and cook until the rice starts to brown and the carrots are soft, about 8 minutes.
- 04Into 5 meal prep containers, evenly distribute the chicken and rice. Refrigerate within 2 hours of cooking, store up to 3-4 days, and reheat to 165°F before eating.
Notes from the kitchen
Macros assume boneless skinless chicken thighs and include a more conservative fat estimate. Thigh labels vary a lot by trim, so use your package data if you want the exact number. Food safety: chicken to 165°F, refrigerate within 2 hours of cooking, keep 3-4 days, reheat to 165°F before eating.
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