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Tuesday, September 20, 2016

Huli Huli Barbequed Chicken Bowls

I am serving this for a rehearsal dinner this weekend.  It is a beach theme, so we are having a little Hawaiian food.  You want the chicken to sit in the marinade for 24 hours-so you will have to plan ahead a little for this recipe.

For the marinade:
  • 1 cup unsweetened pineapple juice
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ⅓ cup ketchup
  • ¼ cup chicken broth
  • 2 teaspoons fresh ginger root, grated
  • 1½ teaspoons minced garlic
  • green onions, sliced for garnish
Whisk all ingredients well..  Reserve 1/2 c. of the marinade and put the rest into a large glass baking dish or gallon ziplock bag.  Then add about 10 chicken tenders.  Marinate for 24 hours.

Grill the chicken on the BBQ using the reserved marinade as a basting sauce.

You should also grill and baste these ingredients:
sliced zucchini
thick onion slices
thick pepper slices
pineapple spears
I have not put amounts, as you can do as much or as little as you like.

Cook enough rice for about 1/2-1 c. rice per person you are serving.

Put the rice in the bowl.  Arrange the zucchini, pineapple spears, peppers and onions on one side of the bowl.  Slice the chicken into thin strips and serve on the other side of the bowl.

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