Description
Huli Huli Chicken is a tropical Hawaiian-inspired dish featuring tender, marinated chicken grilled to perfection with a sweet and savory pineapple-based sauce. This recipe highlights the vibrant flavors of ginger, garlic, and toasted sesame oil, balanced by a tangy marinade made with canned pineapple juice, soy sauce, and brown sugar. Perfect for summertime barbecues or a flavorful weeknight dinner, it is traditionally grilled but also adaptable to stovetop cooking.
Ingredients
Scale
Chicken
- 1.5 kg / 3 lb chicken thighs (or breast)
- 1 tbsp vegetable oil
Marinade
- 3/4 cup pineapple juice, canned or bottled, 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 on each side
Instructions
- Prepare the Marinade: In a bowl, mix together pineapple juice, grated ginger, grated garlic, tomato ketchup, soy sauce, sherry or Chinese cooking wine, brown sugar, Sriracha, rice vinegar, and toasted sesame oil thoroughly. Set aside 3/4 cup (185 ml) of this marinade separately for basting during cooking.
- Marinate the Chicken: Pour the remaining marinade over the chicken thighs or breasts in a non-metallic container (glass or ceramic). Ensure all pieces are well coated. Cover and refrigerate for 24 to 48 hours to allow the flavors to deeply infuse the meat.
- Prepare for Cooking: Brush the BBQ grill grates with vegetable oil and preheat to medium-high heat. Alternatively, heat 1 tbsp vegetable oil in a skillet over medium-high heat if cooking indoors.
- Start Cooking the Chicken: Remove chicken from marinade, letting excess drip off. Place chicken onto the hot grill or skillet.
- Cook First Side: Cook the chicken for 2 to 3 minutes on the first side until golden brown, adjusting the heat if it browns too quickly.
- Flip and Cook Second Side: Turn the chicken over and cook for 2 minutes on the other side.
- Baste and Continue Cooking: Using a brush or spoon, generously baste the chicken with the reserved marinade. Flip again and cook for 1 minute. Repeat the basting and flipping every minute or so for a total cooking time of about 10 minutes, until the internal temperature reaches 75°C (167°F) for thighs or 65°C (150°F) for breasts.
- Rest the Chicken: Transfer the cooked chicken to a plate and loosely cover with foil. Allow to rest for 3 minutes to retain juices and enhance tenderness.
- Serve: Garnish with sliced green onions and optional grilled pineapple slices before serving. Enjoy your flavorful tropical Huli Huli Chicken!
Notes
- Chicken: Boneless thighs are preferred for better caramelization, but breasts work well too.
- Pineapple Juice: Use canned or bottled unsweetened pineapple juice, not fresh juice, to avoid over-tenderizing the meat. The canned juice’s enzymes are neutralized, making it ideal.
- Ginger and Garlic: Freshly grated ginger and garlic provide the best flavor. A microplane grater is recommended for easy preparation without peeling.
- Sherry or Chinese Cooking Wine: Adds a unique depth of flavor; can be substituted with mirin (adjust sugar accordingly) or low sodium chicken stock.
- Nutrition: Nutritional values assume six servings and that approximately half the marinade is absorbed or retained on the chicken.
Keywords: Huli Huli Chicken, Hawaiian chicken, grilled chicken, pineapple chicken, tropical chicken recipe, BBQ chicken, marinated chicken, sweet and tangy chicken