Huli Huli Chicken Bowls

This easy Huli Huli Chicken Bowls recipe brings island vibes to your table in no time, filled with tender chicken, colorful veggies, and a sticky glaze! Whether for a weeknight dinner or a fun family meal, Hawaiian chicken is the tropical choice that the whole family will love!

A close image of sliced huli huli chicken in a rice bowl.

Table of Contents

Why We Love This Recipe
What You’ll Need
How to Make Huli Huli Chicken Bowls
Recipe FAQ’s
Tips for Success
What to Serve with Huli Huli Chicken Bowls
Substitutions and Variations
More Tasty Chicken Recipes You Can’t Resist
Huli Huli Chicken Bowls Recipe

Huli Huli Chicken was born in 1955 when Ernest Morgado first grilled chicken in a teriyaki-like sauce at a farmers’ meeting in Hawaii. The name “huli” comes from the Hawaiian word for “turn,” as onlookers would shout it when the chickens needed to be rotated on the grill. Thanks to Morgado’s original recipe, this sweet, sticky chicken became a popular dish at fundraisers and later found its way into stores, restaurants, and roadside stands across Hawaii.

The combination of grilled chicken with a sticky, sweet marinade makes Huli Huli Chicken Bowls irresistible. Paired with sticky rice or coconut rice and fresh veggies, these bowls offer a delightful mix of textures and flavors. It’s a nutritious meal that’s light yet satisfying, bringing together fresh, nutrient-rich ingredients with the bold taste of huli huli sauce. Plus, the vibrant colors from bell peppers, carrots, and cucumbers add a beautiful presentation that’ll make your taste buds dance.

Bring more aloha to your table with my Hawaiian-inspired dishes like Hawaiian Teriyaki Pineapple Burgers, Hawaiian Teriyaki Chicken Skewers, Hawaiian Macaroni Salad Recipe, Homemade Hawaiian Punch Recipe, and, of course, my Huli Huli Chicken Recipe!

Why We Love This Recipe

The sticky, sweet pineapple glaze on the chicken creates a perfect balance of flavors, with a slight char for extra depth. It’s the perfect blend of savory and sweet!
This recipe is packed with fresh veggies like bell peppers, cucumbers, and carrots, making it as colorful as it is healthy. It’s a nutrient-rich meal that looks just as good as it tastes.
It’s customizable! Whether you’re using chicken breasts or thighs, white rice or coconut rice, this dish adapts easily to what you have on hand, making it perfect for any meal plan.

An overhead image of huli huli chicken and rice bowls.

A Hawaiian chicken and rice bowl with lime wedges, carrots, and radishes.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Cooked Huli Huli Chicken – The star of the show, grilled to juicy perfection with huli huli sauce. Grab my mouthwatering Huli Huli Chicken recipe right here!
Sticky Rice – The perfect base to soak up all that delicious sauce, and you can switch it to a Coconut Rice bowl for extra tropical vibes.
Carrots – Grated for a pop of color and crunch.
Radishes – Thinly sliced, offering a fresh and peppery bite.
Green Onions – Chopped to add a bit of sharpness and freshness.
Cucumbers – Diced for cool, refreshing texture.
Red Bell Pepper – Adds a sweet and crisp bite to the bowl.
Celery Spears – Another crunchy veggie to balance out the flavors.
Avocado – Diced for a creamy, rich texture that complements the tangy sauce.
Fresh Cilantro – Chopped for a burst of herbal freshness.
Lime Wedges – For squeezing on top, adding a zesty finish.
Thai Sweet Chili Sauce and Yum-Yum Sauce – For drizzling, giving each bite a flavorful kick.

Ingredients for Huli Huli chicken and rice bowls.

How to Make Huli Huli Chicken Bowls

Prep veggies. Start by washing, peeling, and chopping all the fresh veggies—get those carrots grated, radishes thinly sliced, cucumbers diced, and bell peppers chopped. The vibrant mix of colors in these tasty veggies is going to make your Huli Huli Chicken Bowls pop!
Cook chicken. Grill or pan-sear your marinated huli huli chicken breasts or boneless, skinless chicken thighs over medium-high heat for 5-7 minutes each side, until they reach an internal temperature of 170°F. The secret here? Let the chicken develop a nice char while basting it with the huli huli sauce to give it that perfect, sticky glaze.
Assemble bowls. Start by spooning a generous amount of sticky rice or coconut rice into your bowl. Layer your juicy huli huli chicken on top, sliced into strips or cubes. Now, it’s time to arrange your fresh veggies—grated carrots, sliced radishes, chopped green onions, diced cucumbers, and red bell pepper—all around the chicken for that gorgeous, colorful presentation.
Add finishing touches. Drizzle everything with Thai sweet chili sauce and yum-yum sauce for an extra burst of flavor. Don’t forget to squeeze a wedge of fresh lime over the top for a zesty kick! Garnish with some chopped cilantro and get ready to dig in.

Two white bowls filled with sticky rice, chopped veggies, huli huli chicken, and covered in sweet chili sauce and yum yum sauce surrounded by small bowls of toppings.

Recipe FAQ’s

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work great in this recipe and bring even more juiciness to the dish.

What’s the best way to get a good char on the chicken?

Grill your chicken over medium-high heat and don’t be shy with the huli huli sauce. Let it cook a little longer on each side to get those caramelized, crispy edges.

Can I make this recipe ahead of time?

Yes! You can prep the veggies and cook the chicken in advance. Just store everything separately in airtight containers, then assemble when you’re ready to serve.

Is there a good substitute for huli huli sauce?

If you’re out of huli huli sauce, you can use teriyaki sauce or a mix of soy sauce and pineapple juice for a similar sweet and savory flavor.

How can I store the leftovers?

Store the chicken and rice in one container and the veggies in another to keep everything fresh. Reheat only what you need to avoid soggy veggies.

Tips for Success

Make sure to let the chicken marinate in the huli huli sauce for at least 30 minutes (but longer is even better) to really infuse those sweet, tangy flavors.
For the best results, grill your chicken over medium-high heat to get that perfect char without overcooking.
Use a food thermometer to check that the internal temperature of the chicken reaches 165°F. It’s the best way to ensure it’s cooked perfectly!
Don’t skip the lime wedge! A little squeeze of fresh lime juice on top adds a bright, zesty finish that balances the rich flavors of the dish.
If you’re making this for a crowd, set up a build-your-own huli huli chicken bowl station with all the veggies and toppings, and let everyone customize their meal.

What to Serve with Huli Huli Chicken Bowls

These Huli Huli Chicken Bowls are already a complete meal, but if you want to really embrace the Hawaiian vibes, serve them with a side of grilled pineapple or my Hawaiian Macaroni Salad.

For a light, refreshing side, toss together my Easy Homemade Coleslaw mix—it adds the perfect crunch alongside the tender chicken and rice!

Substitutions and Variations

You can swap the huli huli sauce for teriyaki sauce or mix soy sauce, pineapple juice, and a little brown sugar for a quick fix.
Use boneless, skinless chicken thighs for a juicier alternative to chicken breasts, adding a little extra richness to the dish.
Switch out white rice for coconut rice to enhance the tropical flavors, or try jasmine rice for a more fragrant base.
For a spicier kick, sprinkle in some red pepper flakes or drizzle a little sriracha over the top before serving.
You can swap green onions for red onion for a bolder, sharper flavor. Just thinly slice them to keep the texture light, and they’ll add a nice pop of color to your bowl!
Add a crunch by topping your bowl with sesame seeds or crushed peanuts for an extra layer of texture.