Hawaiian Huli Huli Chicken (Print Version)
Sweet and tangy Hawaiian-style grilled chicken with a pineapple-soy glaze that caramelizes beautifully on the grill.
# Ingredients:
→ Chicken
01 -
Boneless, skinless chicken thighs
→ Marinade
02 -
Light brown sugar, packed
03 -
Ketchup
04 -
Light soy sauce, lower sodium
05 -
Canned pineapple juice
06 -
Garlic paste or minced garlic
07 -
Ginger paste or minced ginger
08 -
Apple cider vinegar or rice vinegar
09 -
Cumin
10 -
Coarse black pepper
11 -
Paprika, smoked or sweet
→ Optional Garnishes
12 -
Grilled pineapple rings
13 -
Chopped green onions
# Steps to Follow:
01 -
Mix all marinade ingredients in a bowl or zip-top bag.
02 -
Set aside ½ cup of the marinade for later. Add chicken to the rest of the marinade and refrigerate for at least 4 hours.
03 -
Preheat grill to medium-high. Oil grill grates to prevent sticking. Grill chicken until cooked through (internal temperature 165°F), turning occasionally.
04 -
Top with grilled pineapple rings and green onions. Drizzle reserved marinade over the top before serving.
# Additional Notes:
01 -
Chicken breasts or bone-in cuts work, but cook times will vary.
02 -
Bake at 375°F (190°C) for 30–45 minutes until internal temperature reaches 165°F. Broil at the end for a caramelized glaze.
03 -
Add red pepper flakes or cayenne to the marinade for a spicier version.
04 -
Cube chicken and thread onto skewers for grilling.