Description
This Huli Huli Chicken is a Hawaiian-inspired grilled masterpiece, featuring juicy chicken marinated in a sweet, tangy, and smoky pineapple-soy glaze. Perfect for cookouts, weeknight grilling, or when you want to bring tropical flavors to your table.
Ingredients
For the marinade and sauce:
1 cup pineapple juice
½ cup soy sauce
½ cup brown sugar
¼ cup ketchup
¼ cup chicken broth
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 tablespoon rice vinegar
2 tablespoons Worcestershire sauce
1 teaspoon sesame oil
For the chicken:
2½ to 3 pounds boneless, skinless chicken thighs or breasts
Salt and pepper to taste
Instructions
-
In a large bowl or measuring cup, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, rice vinegar, Worcestershire sauce, and sesame oil until sugar is mostly dissolved.
-
Place chicken in a large zip-top bag or container. Pour half of the marinade over the chicken, seal, and refrigerate for at least 2 hours or up to overnight. Reserve the other half of the marinade for basting.
-
Pour the reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer for 15–20 minutes until thickened into a glaze.
-
Preheat the grill to medium heat. Remove chicken from the marinade and season lightly with salt and pepper. Grill for 5–6 minutes per side, brushing with thickened glaze during the last few minutes, until internal temperature reaches 165°F.
-
Let chicken rest for 5 minutes before slicing. Serve hot with extra sauce drizzled on top.
Notes
Thighs provide juicier results, but breasts can be used for a leaner option.
For oven-baking, roast marinated chicken at 400°F for 25–30 minutes, basting halfway.
Delicious served with rice, grilled pineapple, or a side of coleslaw.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian / American Fusion