Description
Huli Huli Chicken is a flavorful Hawaiian-inspired dish featuring tender boneless, skinless chicken thighs marinated and glazed with a sweet and tangy sauce made from brown sugar, ketchup, soy sauce, pineapple juice, ginger, garlic, vinegar, and a blend of spices. Grilled to perfection and garnished with pineapple rings and green onions, this dish offers a perfect balance of savory, sweet, and smoky flavors that make it a crowd-pleaser for any occasion.
Ingredients
Scale
Chicken
- 4 to 5 pounds boneless skinless chicken thighs
Marinade and Sauce
- ½ cup packed light brown sugar
- ½ cup ketchup
- ½ cup light soy sauce
- ½ cup canned pineapple juice
- 1 tablespoon ginger paste or minced ginger
- 1 tablespoon garlic paste or minced garlic
- 3 tablespoons apple cider vinegar
- ½ teaspoon cumin
- ½ teaspoon coarse black pepper
- ½ teaspoon smoked or sweet paprika
Garnish
- 1 can sliced pineapple rings, drained (or 1 fresh pineapple sliced)
- ½ cup sliced green onions
Instructions
- Prepare the Marinade: In a large bowl, combine the light brown sugar, ketchup, light soy sauce, pineapple juice, ginger paste, garlic paste, apple cider vinegar, cumin, black pepper, and paprika. Whisk until the sugar dissolves and ingredients are well blended to form a smooth marinade.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade bowl, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours, preferably overnight, allowing the chicken to absorb the tropical, tangy flavors.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring it’s properly cleaned and oiled to prevent sticking. This will help achieve the characteristic smoky flavor and caramelized glaze.
- Grill the Chicken: Remove chicken thighs from the marinade, reserving the marinade for basting. Place the chicken on the grill and cook for about 6-8 minutes per side, basting periodically with the reserved marinade, until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred and cooked through.
- Grill Pineapple Rings: While the chicken is cooking, place the drained pineapple rings on the grill for 2-3 minutes per side until they have grill marks and are slightly caramelized.
- Rest and Garnish: Remove the chicken and pineapple from the grill and let the chicken rest for 5 minutes. Arrange the grilled pineapple rings over the chicken thighs and garnish with sliced green onions for a fresh finish. Serve warm.
Notes
- For richer flavor, marinate the chicken overnight.
- If you do not have a grill, a grill pan or broiler can be used as alternatives.
- Use fresh pineapple if canned is unavailable; just slice into rings or chunks.
- Keep basting the chicken with marinade during grilling to maintain moisture and intensify flavor.
- Check the internal temperature with a meat thermometer to ensure safe cooking.
Keywords: Huli Huli Chicken, Hawaiian chicken recipe, grilled chicken, pineapple chicken, barbecue chicken, sweet and tangy chicken