Huli Huli Chicken (Print Version)

Juicy grilled chicken in a sweet-tangy pineapple marinade, finished with a caramelized glaze for authentic Hawaiian flavor.

# Ingredients:

01 - 2 pounds chicken thighs or breasts, boneless and skinless
02 - 1 cup pineapple juice
03 - 1/2 cup soy sauce
04 - 1/2 cup brown sugar
05 - 1/4 cup ketchup
06 - 1/4 cup rice vinegar
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 teaspoon sesame oil
10 - 1/2 teaspoon black pepper
11 - 1 green onion, chopped, for garnish
12 - Cooked white rice, for serving
13 - Grilled pineapple slices, optional

# Steps to Follow:

01 - In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and black pepper until fully combined.
02 - Place chicken in a resealable plastic bag or shallow dish and pour half the marinade over it. Reserve the other half for basting later. Seal and refrigerate the chicken for at least 1 hour or ideally overnight.
03 - Preheat grill to medium-high heat. Remove chicken from marinade and discard used liquid.
04 - Grill chicken for 6–7 minutes per side, basting with the reserved marinade as it cooks. Internal temperature should reach 165°F (75°C).
05 - Rest chicken for 3–5 minutes, then slice and serve over rice. Garnish with chopped green onions and add grilled pineapple slices if desired.