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This Hawaiian Huli Huli Chicken recipe turns simple chicken into a tropical feast with smoky, sweet, and savory flavors that make every bite unforgettable. The juicy grilled chicken is coated in a lush pineapple soy marinade that caramelizes beautifully over an open flame for a taste of the islands in your own backyard. Whenever I crave a warm-weather escape or want to impress friends at a summer cookout, this dish always delivers those aloha vibes.
When I made this on vacation in Kauai I felt like I was at a local festival the fragrance from the grill drew neighbors over and we ended up sharing plates in true island spirit
Ingredients
- Boneless skinless chicken thighs or breasts: for juicy and tender results choose thighs for rich flavor
- Fresh pineapple juice: for bright tanginess use ripe pineapple or quality canned if needed
- Low sodium soy sauce: to balance sweetness and add umami select a naturally brewed option for depth
- Brown sugar: for caramel notes pack it tightly for the best measurement
- Ketchup: to boost color and round out flavors look for no high fructose brands
- Rice vinegar: for just the right acidity unseasoned for pure clean taste
- Garlic, minced: for aromatic bite go with firm fresh cloves
- Fresh ginger, grated: to add warmth and zing peels easily with a spoon
- Sesame oil: adds nuttiness just a little goes a long way choose toasted if available
- Freshly ground black pepper: for subtle heat grind just before using for full aroma
- Green onion: for garnish pick bright green firm stalks
- Cooked jasmine rice: for serving choose fragrant long grain for classic pairing
- Grilled pineapple slices (optional): adds juicy bursts and tropical flair ripe pineapple is best
- Lime wedges: for garnish adds brightness and freshness
Step-by-Step Instructions
- Create the Marinade:
- Whisk together the pineapple juice soy sauce brown sugar ketchup rice vinegar minced garlic grated ginger sesame oil and black pepper in a large bowl until the sugar is dissolved and the mixture looks smooth
- Marinate the Chicken:
- Place the chicken in a large resealable bag or shallow glass dish Pour half of the marinade over the chicken making sure every piece is evenly coated Reserve the other half in the refrigerator for basting later
- Refrigerate and Rest:
- Seal the bag or cover the dish and let the chicken soak in the fridge for at least one hour or as long as overnight If you have time overnight is best for maximum flavor
- Prep the Grill:
- Heat your grill to medium high about four hundred to four hundred fifty degrees Fahrenheit Clean and oil the grates well to prevent sticking If using charcoal push most coals to one side to create indirect heat zones
- Simmer the Basting Sauce:
- Pour the reserved marinade into a small saucepan Set over medium and bring to a boil then reduce the heat and simmer for five minutes so it thickens and becomes safe for basting Set aside
- Grill the Chicken:
- Remove chicken from marinade and discard any leftovers from the bag Arrange chicken on the grill and cook for six to seven minutes per side Baste with the reserved sauce every couple of minutes The surface will caramelize and turn deep golden brown The chicken is ready when it reaches one hundred sixty five degrees Fahrenheit inside
- Rest and Plate:
- Transfer grilled chicken to a board and cover loosely with foil Rest for three to five minutes to let the juices redistribute Slice and serve hot over jasmine rice with green onion lime wedges and grilled pineapple if using
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My favorite part of this dish is how fresh pineapple juice brightens every bite I remember grilling this for my parents one summer night and the tangy glaze just wowed everyone It tasted like something from a Hawaiian luau right at home
Storage Tips
Keep cooked chicken in an airtight container in the fridge up to four days If you want to store longer freeze prepped uncooked chicken flat in bags and thaw overnight before grilling Leftover grilled chicken also makes excellent sandwiches or wraps
Ingredient Substitutions
You can swap fresh pineapple juice for canned just look for one with no added sugars Honey works in place of brown sugar if you want a more floral note For a gluten free version choose tamari instead of soy sauce If you are out of rice vinegar a mild white wine vinegar will also work
Serving Suggestions
Serve Huli Huli Chicken with classic jasmine rice and grilled pineapple rings For a lighter spread add crunchy Asian style slaw or stir fried bok choy For a potluck or party make mini sliders with sweet Hawaiian rolls and top with tropical fruit salsa
Cultural and Historical Context
Huli Huli Chicken was invented by Ernest Morgado in Hawaii and became famous at local fundraisers The dish showcases a fusion of flavors from Hawaii's multicultural background with Japanese and Polynesian inspiration The word huli means to turn and refers to how the chicken is rotated over grills at roadside stands bringing people together to share food and community
Frequently Asked Questions About Recipes
- → Can I use chicken breasts instead of thighs?
Yes, both cuts work well. Monitor closely as breasts cook faster and can dry out. Pound to even thickness for best grilling.
- → Is fresh pineapple juice necessary?
Fresh juice offers the brightest flavor, but quality canned juice (100% juice, no added sugar) is a great substitute.
- → How long should I marinate the chicken?
At least one hour is recommended, but marinating overnight or up to 48 hours yields the best flavor and tenderness.
- → What's the secret to a glossy glaze?
Combine frequent basting with medium-high grill heat. Reduce reserved marinade in a saucepan, then brush on as a concentrated sauce during grilling.
- → Can this dish be cooked without a grill?
Absolutely. Bake in the oven, use a stovetop skillet, or even a slow cooker, finishing under the broiler for caramelized edges.
- → What sides pair well with this dish?
Fluffy rice, macaroni salad, grilled pineapple, coconut rice, and fresh tropical salsas are delicious accompaniments.