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4.82 from 16 votes

Huli Huli Chicken

Chicken thighs marinated in a sweet, tangy sauce and broiled in the oven. Served with the chicken is a side of rice as well as a zucchini and pineapple mixture.
Prep Time15 mins
Cook Time30 mins
Inactive30 mins
Total Time1 hr 15 mins
Course: Main Dish
Cuisine: American, meal prep
Keyword: chicken, free, meal prep
Servings: 5
Calories: 512kcal


For the Chicken

  • lbs boneless skinless chicken thighs
  • ¼ cup brown sugar
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tsp Worcestershire sauce
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 2 tbsp ketchup
  • 1 tbsp water
  • salt and pepper to taste
  • sesame seeds optional

For the Rice

For the Vegetables

  • 2 medium zucchini
  • cups pineapple frozen is fine
  • 1 tbsp oil


For the Rice

  • Cook enough rice to have 3⅓ cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on what kind of rice you use.

For the Chicken

  • In a large bowl, mix together the brown sugar, soy sauce, vinegar, ketchup, water, Worcestershire, garlic and ginger. Stir to combine and reserve about ¼ cup of the sauce for later.
  • Place the chicken into the bowl and mix it around to coat. Allow it to marinate in the fridge for at least 30 minutes.
  • Preheat your oven to 425°F. Once the chicken has had time to marinate, place it on a sheet pan and bake for 10 minutes.
  • After 10 minutes, remove from the oven and turn the oven to broil. Cut the chicken into 1 inch pieces and coat with the sauce that you reserved earlier. Mix to cover.
  • Place the chicken back into the oven on the top rack and watch carefully to ensure it doesn't burn sometimes leaving a little crack in the oven door can help. Broiling the meat will help to promote better browning and flavor.

For the Vegetables

  • Thaw your pineapple in the microwave if you use frozen.
  • Wash and cut your zucchini into a medium dice.
  • In a large skillet over medium high heat, add some oil and sauté the zucchini until browned. Salting it early can help it cook faster.
  • Once browned, add in the pineapple and salt to taste.


  • This recipe makes 5 servings. Divide your ingredients evenly into your 5 containers. Each dish gets ⅔ cup of rice.


Calories: 512kcal | Carbohydrates: 50g | Protein: 49g | Fat: 13g