Huli Huli Chicken Meal Prep
lunch plate meal prep
Huli Huli Chicken Meal Prep
Huli huli chicken is a classic Hawaiian dish that tastes like sweet teriyaki BBQ meets pineapple sauce. Traditionally, it’s grilled over an open flame and basted constantly (the name “huli huli” means “turn turn”), but for this version, we’re keeping things simple with a baked and broiled method that still brings the flavor and a bit of char.
This meal prep is paired with creamy Hawaiian mac salad and rich coconut sticky rice. I also tested out some char siu chicken manapuas, some turned out great, others… interesting. Still working on that recipe, but I’ll share it once I get it right!
Note: The recipes for the coconut sticky rice and mac salad make enough for two meal preps (like this one and the lomi lomi salmon one). If you’re only doing one, cut those recipes in half if you do not want a lot of leftovers.
Huli Huli Chicken
Ingredients:
2 lb chicken thighs
½ cup ketchup
½ cup soy sauce
1 cup pineapple juice
½ cup brown sugar
¾ cup rice vinegar
1 Tbsp minced ginger
4 garlic cloves, minced
Green onions, sliced (for garnish)
Directions:
In a bowl, whisk together ketchup, soy sauce, pineapple juice, brown sugar, rice vinegar, ginger, and garlic until combined.
Place chicken thighs in a large Ziploc bag, then pour the marinade over them. Seal and marinate in the fridge for at least 4 hours or overnight.
Preheat oven to 425°F. Move the oven rack to about 6–8 inches from the top.
Place chicken in a large baking pan and bake for 30–45 minutes, flipping every 10 minutes. The internal temp should hit at least 160°F.
For extra char, broil the chicken on high for 3–5 minutes at the end—just keep an eye on it so it doesn’t burn.
Let rest a few minutes, then slice and garnish with green onions.
Tuna Mac Salad
Ingredients:
1 lb elbow macaroni
2 Tbsp apple cider vinegar
1 carrot, shredded
½ yellow onion, grated (into a puree)
2½ cups mayo (Hellman’s or Kewpie recommended)
2 Tbsp Dijon mustard (optional)
2 tsp mirin
¼ cup milk
2 tsp sugar
2 cans tuna (optional)
Salt and black pepper, to taste
Directions:
Cook macaroni per package instructions, but I like to go 2–3 minutes longer for that soft, local-style texture. Drain and cool for 10 minutes.
In a small bowl, mix grated carrot and onion with vinegar; set aside.
In a large bowl, whisk together mayo, mustard, mirin, milk, and sugar.
Add cooled macaroni and mix until fully coated.
Stir in the carrot-onion mix and tuna (if using). Season with salt and pepper.
Chill at least 2 hours before serving.
Coconut Sticky Rice
Ingredients:
3 cups sticky (glutinous) rice
3 cups coconut milk
Directions:
Rinse sticky rice in your rice cooker until the water runs clear.
Add 3 cups of coconut milk.
Cook using the white rice setting. That’s it!
Assembly
Divide the huli huli chicken, coconut sticky rice, and mac salad into 4 meal prep containers.
Optional: add sliced cucumbers or a wedge of pineapple for a fresh bite.
Store in the fridge for 3–4 days.
