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Hawaiian Huli Huli Chicken

Grilled Hawaiian Huli Huli chicken with glossy caramelized sauce and pineapple garnish.
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This sweet, savory, and tangy grilled chicken features a pineapple-soy marinade that caramelizes beautifully on the grill. It is perfect for summer cookouts and easy meal prep, with flavors that improve overnight.

Ingredients

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  • 2 pounds boneless, skinless chicken thighs
  • 1 cup unsweetened pineapple juice
  • 1/2 cup soy sauce
  • 1/3 cup ketchup
  • 1/3 cup packed brown sugar
  • 1/4 cup rice vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1/2 teaspoon black pepper
  • Sliced green onions for garnish
  • Toasted sesame seeds for garnish

Instructions

  1. In a medium bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, garlic, ginger, sesame oil, and black pepper until sugar dissolves.
  2. Place chicken in a large resealable bag or shallow dish. Pour marinade over chicken, ensuring it is coated. Seal or cover and refrigerate for at least 2 hours, or overnight.
  3. About 30 minutes before cooking, remove chicken from fridge. Pour marinade into a small saucepan, bring to a boil, then simmer for 5 minutes to create a safe basting sauce.
  4. Preheat grill to medium-high heat (about 400°F). Clean and oil grates.
  5. Remove chicken from bag, letting excess marinade drip off. Discard used marinade.
  6. Grill chicken for 6-8 minutes per side, basting with the boiled sauce during the last few minutes. Cook until internal temperature reaches 165°F.
  7. Transfer chicken to a plate, let rest for 5 minutes. Garnish with green onions and sesame seeds before serving.

Notes

Always boil the marinade before using it as a basting sauce to ensure food safety. Chicken thighs are recommended for juiciness, but breasts can be used. For a gluten-free version, use tamari. Leftovers store well in the fridge for up to 4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/hawaiian-huli-huli-chicken/