Description
Huli Huli Chicken is a classic Hawaiian dish featuring tender, juicy chicken thighs marinated and grilled with a sweet and tangy sauce made from pineapple juice, soy sauce, brown sugar, and spices. This recipe brings together tropical flavors with a hint of smokiness, perfect for a flavorful and easy outdoor meal.
Ingredients
Scale
Chicken
- 4 to 5 pounds boneless skinless chicken thighs
Huli Huli Sauce
- ½ cup packed light brown sugar
- ½ cup ketchup
- ½ cup light soy sauce
- ½ cup pineapple juice, canned
- 1 tablespoon ginger paste, or minced ginger
- 1 tablespoon garlic paste, or minced garlic
- 3 tablespoons apple cider vinegar
- ½ teaspoon cumin
- ½ teaspoon coarse black pepper
- ½ teaspoon paprika, smoked or sweet
Additional
- 1 can sliced pineapple rings, drained (or 1 fresh pineapple)
- ½ cup sliced green onions, for garnish
Instructions
- Prepare the Marinade: In a large bowl, combine the light brown sugar, ketchup, light soy sauce, pineapple juice, ginger paste, garlic paste, apple cider vinegar, cumin, coarse black pepper, and paprika. Whisk the ingredients together until the sugar is dissolved and the marinade is smooth.
- Marinate the Chicken: Place the boneless skinless chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. Oil the grill grates lightly to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, reserving the marinade for basting. Place the chicken thighs on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely caramelized. During grilling, baste the chicken occasionally with the reserved marinade to enhance flavor and moisture.
- Grill Pineapple Rings: While the chicken is grilling, place the drained pineapple rings on the grill. Grill for 2-3 minutes per side until they have grill marks and are warmed through.
- Serve and Garnish: Arrange the grilled chicken thighs on a serving platter, top with the grilled pineapple rings, and sprinkle with sliced green onions. Serve immediately and enjoy the vibrant flavors of Huli Huli Chicken.
Notes
- For best flavor, marinate the chicken overnight to allow the sauce to fully penetrate the meat.
- You can substitute chicken breasts if preferred, but thighs remain juicier and more flavorful.
- If you don’t have a grill, this recipe can be adapted for broiling in the oven, watching carefully to avoid burning the sugar in the sauce.
- Use fresh pineapple for a brighter flavor if canned pineapple is not available.
- Reserve marinade that has contacted raw chicken should be boiled before using as a baste to ensure food safety.
Keywords: Huli Huli Chicken, Hawaiian chicken, grilled chicken with pineapple, sweet and tangy chicken recipe