Description
Juicy Hawaiian Huli Huli Chicken with smoky pineapple-soy glaze grilled until caramelized and tender.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 4 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 green onions sliced
- 1 tablespoon sesame seeds
- Grilled pineapple slices for serving
- Cooked white rice for serving
Instructions
- Whisk pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, black pepper, and salt together.
- Reserve half the marinade for basting.
- Marinate chicken for at least 1 hour or overnight.
- Preheat grill to medium-high heat and oil the grates.
- Grill chicken 6 to 7 minutes per side while basting with reserved marinade.
- Cook until internal temperature reaches 165 degrees Fahrenheit.
- Rest chicken for several minutes before serving.
- Garnish with green onions and sesame seeds.
- Serve with grilled pineapple and rice.
Notes
- Use fresh pineapple juice for brighter flavor.
- Chicken thighs stay juicier than chicken breasts.
- Avoid very high heat because the glaze can burn quickly.
- Let the chicken rest before slicing for better texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 20
- Sodium: 980
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 36
- Cholesterol: 145