Description
This tropical Huli Huli Chicken recipe features succulent chicken thighs marinated in a sweet and tangy pineapple-soy glaze, grilled to caramelized perfection. Originating from Hawaii, this dish combines fresh ginger, garlic, pineapple juice, and sherry for a wonderfully balanced flavor profile that brings a taste of the islands to your table. Garnished with grilled pineapple slices and green onions, it’s perfect for BBQs or a flavorful weeknight dinner.
Ingredients
Scale
Chicken
- 1.5 kg / 3 lb chicken thighs (or breast, see notes)
- 1 tbsp vegetable oil
Marinade
- 3/4 cup pineapple juice, canned or bottled (NOT fresh), unsweetened
- 1 1/2 tbsp freshly grated ginger
- 1 1/2 tbsp freshly grated garlic
- 1/2 cup tomato ketchup (or Aussie tomato sauce)
- 1/2 cup soy sauce
- 1/4 cup sherry or Chinese cooking wine (Shaoxing wine)
- 1/4 cup brown sugar
- 1 tbsp Sriracha
- 2 tbsp rice vinegar (or cider vinegar)
- 1 tbsp toasted sesame oil
Garnishes (optional)
- Sliced green onion
- Pineapple slices, grilled for 3 minutes each side for grill marks
Instructions
- Prepare the marinade: In a bowl, mix together pineapple juice, grated ginger, grated garlic, tomato ketchup, soy sauce, sherry, brown sugar, Sriracha, rice vinegar, and toasted sesame oil until well combined. Set aside 3/4 cup (185 ml) of marinade for basting later.
- Marinate the chicken: Pour the remaining marinade over the chicken in a glass or ceramic container, ensuring the chicken is well coated. Avoid using metal or plastic containers to prevent reaction. Cover and refrigerate for 24 to 48 hours for deep flavor infusion.
- Preheat and prepare for cooking: Brush BBQ grill grates with vegetable oil and preheat the grill to medium-high heat. Alternatively, heat 1 tbsp vegetable oil in a skillet over medium-high heat on the stovetop.
- Drain and cook chicken: Remove chicken from marinade, discarding excess marinade. Place chicken thighs on the hot grill or skillet. Cook the first side for 2 to 3 minutes until golden brown, adjusting heat to avoid burning.
- Flip and continue cooking: Turn chicken and cook the other side for 2 minutes.
- Baste chicken: Generously brush the reserved marinade on the chicken, then flip and cook for an additional 1 minute.
- Repeat basting and cooking: Continue to baste and flip the chicken every minute for a total cooking time of approximately 10 minutes, or until the internal temperature reaches 75°C (167°F) for thighs or 65°C (150°F) for breast meat to ensure doneness.
- Rest the chicken: Transfer cooked chicken to a plate, loosely cover with foil, and let it rest for 3 minutes to retain juices.
- Serve: Garnish with sliced green onions and optionally grilled pineapple slices. Serve immediately for best flavor and texture.
Notes
- Chicken: Boneless thighs provide excellent caramelization and juiciness, though breast meat works well if preferred.
- Pineapple juice: Use canned or bottled juice aisle pineapple juice (unsweetened). Avoid fresh pineapple juice as its strong tenderizing enzyme can over-tenderize the chicken. If only sweetened juice is available, reduce the added sugar by half or omit completely if using juice from pineapple in syrup.
- Ginger and garlic: Freshly grated with a microplane is ideal for vibrant flavor, though jarred paste can be used as a substitute.
- Sherry or Shaoxing cooking wine: A key flavor enhancer; if unavailable, mirin (with less sugar) or low sodium chicken stock may be used as alternates.
- Nutrition: Values per serving assume 6 servings with half the marinade absorbed; sodium can be reduced by using low-salt soy sauce and ketchup.
Keywords: Huli Huli Chicken, Hawaiian chicken, grilled chicken, pineapple marinade, tropical chicken recipe, BBQ chicken