Huli Huli Chicken
Huli Huli Chicken is a sweet, tangy grilled chicken with pineapple and soy flavors, perfect for quick meals and gatherings.
Ingredients
For the Marinade
- 1/2 cup packed light brown sugar
- 1/2 cup ketchup
- 1/2 cup light soy sauce
- 1/2 cup canned pineapple juice
- 1 tablespoon ginger paste or minced ginger
- 1 tablespoon garlic paste or minced garlic
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon cumin
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon smoked or sweet paprika
For Grilling
- 4–5 pounds boneless skinless chicken thighs
- 1 pineapple or 1 can of slices, drained for grilling
- 1/2 cup sliced green onions for garnish
Instructions
Preparation
- Rinse chicken thighs and pat them dry.
- In a large bowl or gallon-size Ziploc bag, mix all ingredients except the chicken and pineapple rings until smooth.
- Remove 1/2 cup of the sauce and set it aside for serving.
- Add the chicken to the remaining sauce, coat well, then cover or seal and refrigerate for at least 4 hours, preferably overnight.
Grilling
- Preheat grill to medium-high (about 400°F) and lightly oil the grates.
- Grill chicken about 10 minutes per side until internal temp reaches 165°F. Discard the used marinade.
- Grill pineapple rings alongside chicken until golden.
- Reheat the reserved marinade slightly and brush it over the cooked chicken before serving.
Notes
Marinate overnight for the best flavor and tender meat. Store cooked chicken in an airtight container for 3–4 days or freeze for 2–3 months.