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    Home » Entree

    Huli Huli Hawaiian Chicken & Fried Rice

    March 31, 2020 | Jump to Recipe | Print Recipe

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    Huli Huli Hawaiian Chicken & Fried Rice

    Huli Huli Hawaiian Chicken is marinated in a sticky sweet spicy sauce and served with fried rice.  It’s no secret that I looove all things Hawaiian. I loved trips to Hawaii so much as a kid that I asked for a giant beach mural to hang on my bedroom wall and never took it down... My little midwest tropical abode even had a matching beach themed comforter at one point.

    But let’s discuss this Huli Huli Hawaiian chicken, because it’s one of a kind. My dad taught me the recipe and boy does he know how to make a delicious Huli Huli marinade. The sauce has powerful complimentary flavors of garlic, ginger, pineapple, soy sauce, sesame oil, sriracha, brown sugar, honey and ketchup.

    Huli Huli Hawaiian marinade ingredients for chicken whisked together in a glass bowl with a denim napkin next to it

    Stir this beautiful glaze together and patiently marinate your chicken. You want the chicken to absorb as many of the flavors as it can. As the chicken cooks, the brown sugar will caramelize and thicken, which intensifies its taste. The depth of flavor these simple pantry ingredients add to chicken is truly incredible.

    Huli in Hawaiian actually translates to “turn” because this “turn turn chicken” is traditionally prepared on a rotisserie (or frequently turned on a grill over wood chips) and basted with huli huli sauce.

    incredible roadside Huli Huli Chicken stand in Maui!

    incredible roadside Huli Huli Chicken stand in Maui!

    While I love the extra-crispy charred wood grill flavors that traditional huli huli Hawaiian chicken has, I wanted to see how it would taste prepared indoors on a cold and rainy day. I used cast iron skillet heated over high heat to get a little char and then popped it in the oven to finish cooking. Eating this chicken tasted like a trip to Hawaii (little exaggeration, but you get it).

    How to make Huli Huli Hawaiian Chicken Marinade:

    {printable version with measurements below}

    • Combine the brown sugar, ketchup, low sodium soy sauce, chicken broth, ginger, garlic, sesame oil, sriracha, pineapple juice, honey and rice wine vinegar in a bowl.
    • Place chicken in a large container and combine with marinade. Turn chicken to make sure it's all coated then seal the container with lid or plastic wrap. Refrigerate for 8 hours or overnight. *This is also when I prepare the white rice to fry the following day so it has time to chill.

    Huli Huli Hawaiian chicken in sauce ready to marinate overnight

    • Once chicken is marinated and ready, preheat oven to 425° and heat a cast iron skillet over high heat.
    • When cast-iron skillet is hot, add 1-2 tablespoons of olive oil and begin placing chicken into the pan and cover with lid. Cook without moving for about 2 minutes to get a nice char. Once a nice golden skin and char begins to form remove and place on a lined baking sheet. Spoon huli huli marinade over each piece and put it in the oven until the chicken reaches an internal temp of 165° (time varies based on size and type of chicken. Check it's temperature after about 15 minutes in the oven).

    6 pieces of Huli Huli Hawaiian chicken charred on skillet and baked in oven on baking sheet with sauce drizzeled over it ready to eat. over it.

    Shop My Favorite Kitchen Essentials for this Recipe!

    click photos for links!


    • Add remainder of the huli huli marinade to a sauce pan and bring it to a boil. When the sauce starts to boil turn heat down to low but keep it simmering and stir occasionally. Brown sugar will begin to caramelize and sauce will start to reduce and thicken slightly. **It's critical that the marinade reaches a rolling boil at about 212°F because it made contact with raw chicken. Check and be sure that the temperature rises above 200°F.
    • Once sauce and chicken have reached the right temperature remove from heat, coat in sauce and let it rest for about 5 minutes before cutting into it.

    How to Make Fried Rice:

    picture of prepped ingredients of make fried rice. Diced carrots, reduced sodium soy sauce, peas, cooked rice, eggs and garlic.

    • Combine rice and water in a sauce pan over medium high heat and bring to a boil. When it begins to boil reduce the heat to low, cover, and simmer for 20 minutes. Remove the lid and fluff rice (if rice still too tough at the end of cooking time, add 1-2 tbsp. of water, stir, cover and cook for a couple more minutes).
    • Heat large skillet over high heat and when it's hot, pour in canola oil (olive or vegetable oil will also work). Add carrots, red pepper, jalapeno, garlic and ginger. Cook until ingredients begin to soften and become fragrant. From there, add peas and stir.

    wood bowl on denim napkin holding additional vegetable ingredients for fried rice: red pepper and jalapeño

    • Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
    • Push veggies to one side of skillet, add butter and crack in eggs to scramble. Once scrambled, mix together. From there, add in cooked rice. Gradually add in soy sauce and sesame oil and continue stirring until it evenly coats the rice.
    • Serve fried rice warm with huli huli Hawaiian chicken and top with a little extra sauce.

    Up close picture of finished fried rice ready to serve in a wooden bowl on denim napkin and serving spoonHuli Huli Hawaiian Chicken & Fried Rice ready to eat on white plate with denim napkin

    EAT & ENJOY!

    If you’re looking for some other delicious recipes? Check these out!

    click photos to link to recipe!


    Did you make this recipe? I wanna see! | bingeworthybites.com
    Tag @bingeworthybites on Instagram and hashtag it! #bingeworthybites

    Looking for MORE recipes? Don’t worry, I gotchu. Try sesame soy roasted edamame, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin muffins, or my favorite pumpkin roll with cream cheese filling!

    *This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Huli Huli Hawaiian Chicken & Fried Rice

    Callie
    Huli Huli Hawaiian Chicken is marinated in a sticky sweet spicy sauce and served with fried rice. The depth of flavor these simple pantry ingredients add to chicken is truly incredible.
    4.42 from 12 votes
    Print Pin Save Saved! Email
    Prep Time 15 mins
    Cook Time 25 mins
    Marinate 8 hrs
    Total Time 8 hrs 40 mins
    Course Main Course
    Cuisine American, Hawaiian
    Servings 6 servings

    Ingredients
      

    • ¼ cup brown sugar
    • ⅓ cup ketchup
    • ⅓ cup low sodium soy sauce
    • ⅓ cup chicken broth
    • 2 teaspoon fresh ginger, minced
    • 5 cloves garlic, minced
    • 2 teaspoon sesame oil
    • 2 teaspoon sriracha
    • 1 cup pineapple juice
    • ¼ cup honey
    • 1 tablespoon rice wine vinegar
    • 2-4 lbs chicken

    Fried Rice:

    • 2 cups Basmati rice
    • 3½ cups water
    • 1 tablespoon canola oil
    • 1 cup carrots, diced
    • 1 red pepper, diced
    • 1 jalapeño, diced
    • 3 cloves garlic, minced
    • 1 cup peas
    • ½ teaspoon ground ginger (*I used powder because I used the remainder of fresh ginger in the marinade- either will work nicely but ground ginger is stronger than fresh. If you have fresh use about 1 tablespoon)
    • 1 tablespoon butter
    • 4 eggs, scrambled
    • ¼ cup reduced sodium soy sauce, plus extra if needed
    • 1 teaspoon sesame oil

    Instructions
     

    • Combine the brown sugar, ketchup, low sodium soy sauce, chicken broth, ginger, garlic, sesame oil, sriracha, pineapple juice, honey and rice wine vinegar in a bowl.
    • Place chicken in a large container and combine with marinade. Turn chicken to make sure it's all coated then seal the container with lid or plastic wrap. Refrigerate for 8 hours or overnight. *This is also when I prepare the white rice to fry the following day.
    • Once chicken is marinated and ready, preheat oven to 425° and heat a cast iron skillet over high heat.
    • When cast-iron skillet is hot, add 1-2 tablespoons of olive oil and begin placing chicken into the pan and cover with lid. Cook without moving for about 2 minutes to get a nice char. Once a nice golden skin and char begins to form remove and place on a lined baking sheet. Spoon huli huli marinade over each piece and put it in the oven until the chicken reaches an internal temp of 165° (time varies based on size and type of chicken. Check it’s temperature after about 15 minutes in the oven).
    • Add remainder of the huli huli marinade to a sauce pan and bring it to a boil. When the sauce starts to boil turn heat down to low but keep it simmering and stir occasionally. Brown sugar will begin to caramelize and sauce will start to reduce and thicken slightly. *It's critical that the marinade reaches a rolling boil at about 212°F because it made contact with raw chicken. Be sure that marinade aggressively boils for 5 minutes.
    • Once sauce and chicken have reached the right temperature remove from heat, coat in sauce and let it rest for about 5 minutes before cutting into it.

    Fried Rice:

    • Combine rice and water in a sauce pan over medium high heat and bring to a boil. When it begins to boil reduce the heat to low, cover, and simmer for 20 minutes. Remove the lid and fluff rice (if rice still too tough at the end of cooking time, add 1-2 tbsp. of water, stir, cover and cook for a couple more minutes).
    • Heat large skillet over high heat and when it's hot, pour in canola oil (olive or vegetable oil will also work). Add carrots, red pepper, jalapeno, garlic and ginger. Cook until ingredients begin to soften and become fragrant. From there, add peas and stir.
    • Push veggies to one side of skillet, add butter and crack in eggs to scramble. Once scrambled, mix together. From there, add in cooked rice. Gradually add in soy sauce and sesame oil and continue stirring until it evenly coats the rice.
    • Serve warm with huli huli chicken and top with a little extra sauce- Enjoy!

    Notes

    *I used boneless skinless chicken breast for this recipe (because it is what I had on hand) and it turned out great! Bone in chicken drumsticks and thighs are traditionally used so either will work really well! It's also delicious with pork chops!

    Nutrition

    Serving: 1serving
    Keyword buffalo chicken, marinade, pineapple
    DID YOU MAKE THIS RECIPE?I wanna see! Tag @bingeworthybites on Instagram!

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    Comments

    1. ปั้มไลค์

      June 27, 2020 at 1:15 am

      5 stars
      Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.

    Trackbacks

    1. Hawaiian Chicken Tacos & Pineapple Salsa | Binge Worthy Bites says:
      April 3, 2020 at 5:06 pm

      […] Hawaiian chicken tacos & pineapple salsa are made with the Huli Huli Hawaiian Chicken and Fried Rice recipe posted just before this one (click here for recipe)! One of my favorite ways to eat leftovers is to […]

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    Hi, I’m Callie. Welcome to Binge Worthy Bites! Since my passions are food, photography, and bringing people together with delicious shared meals, Binge Worthy Bites came to life as a creative hub to share my favorite pictures + dishes with the world. What you’ll find here is a collection of recipes and tips that are sure to make your life a whole lot tastier. My site is dedicated to bringing you binge-worthy recipes that anyone can make, my hope is that each time you leave you’ll feel inspired to create. read more!

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