Huli Huli Chicken Grilled Hawaii (Print-Friendly Format)

Juicy grilled chicken glazed in sweet pineapple-soy marinade with smoky caramelized exterior and tropical flair.

# Required Ingredients:

→ For the Chicken

01 - 900 g boneless, skinless chicken thighs or breasts
02 - 1 green onion, finely chopped, for garnish

→ For the Marinade

03 - 240 ml fresh or high-quality canned pineapple juice
04 - 120 ml low-sodium soy sauce
05 - 100 g packed brown sugar
06 - 60 ml ketchup
07 - 60 ml rice vinegar
08 - 4 garlic cloves, minced
09 - 1 tablespoon (15 g) freshly grated ginger
10 - 1 teaspoon (5 ml) sesame oil
11 - 0.5 teaspoon (2 g) freshly ground black pepper

→ For Serving

12 - 540 g cooked jasmine rice
13 - Grilled pineapple slices, optional
14 - Lime wedges, for garnish

# How to Make It:

01 - In a large mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper until the sugar is fully dissolved and marinade is smooth.
02 - Place the chicken pieces in a large resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, ensuring all surfaces are coated. Reserve the remaining marinade in a covered container in the refrigerator for basting.
03 - Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse.
04 - Preheat the grill to medium-high heat (200-230°C). Clean and oil the grates to prevent sticking. Arrange charcoal for indirect cooking if using a charcoal grill.
05 - Transfer the reserved marinade to a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened and safe for basting.
06 - Remove chicken from the marinade and discard the used marinade. Grill the chicken for 6-7 minutes per side, frequently basting with the reduced marinade. Cook until the exterior is caramelized and an instant-read thermometer registers 75°C at the thickest part.
07 - Transfer grilled chicken to a plate and let rest for 3-5 minutes. Slice and serve immediately over jasmine rice, garnished with chopped green onion, grilled pineapple slices, and lime wedges.

# Additional Information:

01 - Use fresh pineapple juice for the most vibrant flavor.
02 - Chicken thighs are preferred for juicier results, but breasts may be used; adjust grilling time accordingly.
03 - Grill at medium-high heat to avoid burning the marinade sugars while achieving proper caramelization.
04 - Baste often during grilling to build a glossy, flavorful glaze and retain moisture.
05 - Allowing the chicken to rest before slicing maximizes tenderness by redistributing the juices.
06 - An instant-read thermometer ensures perfect doneness every time.

Go Back