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Huli Huli Chicken

A quick and easy grilled chicken dish with a sweet, smoky, and tangy marinade that brings tropical flavors to your dinner table.
Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Grilled, Hawaiian
Calories: 320
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 4 pieces chicken thighs Can substitute with chicken breasts.
  • 1 cup pineapple juice Fresh or canned.
  • 1/2 cup soy sauce Low sodium soy sauce recommended.
  • 1/4 cup brown sugar Adjust sweetness to preference.
  • 3 cloves garlic, minced Adds flavor.
  • 1 teaspoon ground ginger Fresh ginger can also be used.
  • 1 tablespoon vegetable oil For cooking and flavor.
Grilled Toppings
  • 1 cup fresh pineapple, diced For caramelization on the grill.
  • to taste Salt and pepper For seasoning.
  • for garnish Green onions Adds color and flavor.

Method
 

Preparation
  1. In a bowl, mix together pineapple juice, soy sauce, brown sugar, garlic, and ginger to create a luscious marinade.
  2. Place the chicken thighs in the marinade, ensuring they soak up all that goodness. Let them soak for at least 1 hour, but overnight is ideal for maximum flavor.
Grilling
  1. Preheat your grill to medium-high heat.
  2. Remove the chicken from the marinade, allowing the excess to drip off. Season with salt and pepper.
  3. Grill the chicken for about 5-7 minutes per side, basting with the marinade until fully cooked, reaching an internal temperature of 165°F.
  4. In the last few minutes of grilling, toss the diced pineapple on the grill for some tasty caramelization.
  5. Serve hot, garnished with fresh green onions and the grilled pineapple.

Notes

For best results, consider marinating the chicken overnight. Leftovers can be stored in the fridge for 3-4 days, or in the freezer for up to 3 months.