Huli Huli Bowls


4 boneless chicken breast sliced length-wise and into thinner slices

1/2 – 1 cups pineapple juice

1/4 cup tamari sauce

4 cloves garlic peeled and minced

4 teaspoons minced ginger

4 green onions sliced thinly

2 tablespoons tomato paste

2 teaspoons toasted sesame oil

1/4 teaspoon black pepper

1/4 teaspoon Worcestershire sauce

1 cup dry quinoa

1 red sweet pepper cut into strips

2 small zucchinis cut into 1/2-inch rounds

6 rounds canned pineapple cut into quarters


fresh cilantro

1 lime quartered


In a strainer, rinse quinoa with cold water. Add quinoa to two cups of water in a saucepan over medium-high heat. Bring to a boil. Reduce heat to simmer, cover and cook for approximately 15 minutes. Remove from heat and let sit. Fluff with a fork.

In a bowl, combine pineapple juice, soy sauce, garlic, ginger, green onions, tomato paste, sesame oil, pepper and Worcestershire. Pour into a large skillet over medium-low heat. When sauce is hot, add chicken. Cook for approximately 5 minutes aside, until chicken is white and cooked through. When you flip chicken to the second side, add red pepper, zucchini and pineapple. Reduce heat to medium low and cover. Cook until veggies are tender and chicken is cooked. Feel free to add any veggies you like, broccoli, asparagus, snow peas, are all good options. Serve chicken and juice over quinoa. Garnish with cilantro and lime juice if desired.