Hawaiian Glazed Chicken Thighs with Coconut-Pineapple Rice and Macadamia Slaw

Be the first to rate

(No Ratings Yet)

Loading...

Inspired by Hawaii's classic huli huli cooking style, these skin-on chicken thighs get a sweet-savory glaze of soy, brown sugar, and pineapple juice, then roast until the skin caramelizes. They're served over jasmine rice simmered in coconut milk alongside a crisp cabbage slaw tossed with toasted macadamia nuts and smoky grilled pineapple.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 32 gFat
• 10 gSaturated Fat
• 68 gCarbs
• 5 gFiber
• 32 gSugar
• 40 gProtein
• 1240 mgSodium
• 780 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 48 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the Huli-Style Glaze

• 1/2 cup low-sodium soy sauce
• 1/2 cup packed light brown sugar
• 1/3 cup pineapple juice
• 1/4 cup ketchup
• 3 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 4 cloves garlic, minced
• 1 tsp toasted sesame oil

For the Chicken and Pineapple

• 6 bone-in, skin-on chicken thighs (about 2.5 lbs)
• 1 small ripe pineapple, peeled, cored, and cut into 1/2-inch rings
• 1 tbsp neutral oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Coconut-Pineapple Rice

• 1 1/2 cups jasmine rice, rinsed and drained
• 1 can (13.5 oz) unsweetened coconut milk
• 3/4 cup water
• 1/2 tsp kosher salt
• 2 tbsp toasted shredded coconut (optional)

For the Macadamia Slaw

• 1 small head green cabbage, shredded (about 4 cups)
• 1 large carrot, julienned or coarsely grated
• 1/2 cup dry-roasted macadamia nuts, roughly chopped
• 1/4 cup fresh cilantro, chopped
• 2 green onions, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp honey

Directions

1. Make the glaze: Whisk soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, ginger, garlic, and sesame oil in a small saucepan. Bring to a gentle simmer over medium heat and cook 5-7 minutes, stirring, until the sugar dissolves and the sauce thickens slightly. Reserve 1/2 cup for glazing; pour the rest into a large zip-top bag.
2. Marinate the chicken: Add the chicken thighs to the bag, seal, and massage to coat. Let stand at room temperature for 20 minutes (or refrigerate up to 6 hours), turning once or twice.
3. Cook the rice: Combine the rinsed rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil over medium-high, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and stir in the toasted coconut, if using.
4. Make the slaw: In a large bowl, combine the cabbage, carrot, macadamia nuts, cilantro, and green onions. In a small bowl, whisk the rice vinegar, sesame oil, and honey; pour over the slaw and toss well. Season with salt and pepper to taste.
5. Grill the pineapple: Preheat a grill pan or outdoor grill to medium-high. Lightly brush the pineapple rings with neutral oil and grill 2-3 minutes per side until nicely charred. Cut into bite-sized chunks and set aside.
6. Sear the chicken: Preheat the oven to 425°F (220°C). Heat a large oven-safe skillet over medium-high. Remove the chicken from the marinade, pat the skin dry, and season with salt and pepper. Place skin-side down and sear 5-6 minutes until the skin is deep golden and crisp. Flip and sear 2 minutes more.
7. Glaze and roast: Brush the seared chicken with about half of the reserved glaze, then transfer the skillet to the oven. Roast 12-15 minutes, brushing once more with glaze halfway through, until the chicken reaches 165°F on an instant-read thermometer and the glaze is glossy and tacky.
8. Rest and assemble: Let the chicken rest 5 minutes. Mound the coconut rice on a platter or individual plates, arrange the chicken alongside, and top with the grilled pineapple and a generous spoonful of macadamia slaw. Serve immediately with any extra glaze on the side.

Cook’s Notes

• Bone-in, skin-on thighs stay juiciest; if using boneless, reduce the oven time to about 10 minutes and watch for overcooking.
• For an authentic backyard huli huli experience, grill the chicken over indirect heat, turning and basting every 5-7 minutes for 25-30 minutes total.
• The glaze can be made up to 1 week ahead and stored in the fridge; rewarm gently before brushing.
• Substitute toasted cashews or sliced almonds for the macadamia nuts if needed.
• Reserve a few pineapple leaves as a garnish for a fun, tropical presentation.