Print

Huli Huli Chicken

Glossy Huli Huli chicken with pineapple soy glaze on board.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Huli Huli Chicken recipe brings the sweet and tangy flavors of the islands to your grill with a sticky caramelized glaze. Made with pineapple juice, soy sauce, and ginger, it is an easy BBQ chicken that tastes like a luau in every bite.

Ingredients

Scale
  • 4 boneless skinless chicken thighs or breasts
  • Salt and black pepper to taste
  • 1 cup pineapple juice
  • 1/2 cup low sodium soy sauce
  • 1/3 cup brown sugar packed
  • 1/4 cup ketchup
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger grated
  • 3 cloves garlic minced
  • 1 teaspoon sesame oil
  • Steamed white or brown rice for serving
  • Grilled pineapple rings for serving
  • Sliced green onions for garnish
  • Toasted sesame seeds for garnish

Instructions

  1. In a medium saucepan, combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, and sesame oil. Whisk over medium heat and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat and let cool. Reserve about 1/3 cup for basting.
  2. Place chicken in a large zip top bag or glass dish. Pour the remaining warm glaze over the chicken, ensuring each piece is well coated. Seal and refrigerate for at least 30 minutes, or up to 8 hours.
  3. Preheat grill to medium high heat (375 to 400 degrees F). Oil the grates. Remove chicken from marinade, letting excess drip off. Grill for 5 to 6 minutes per side. During the last 2 minutes, brush with reserved glaze. Cook until internal temperature reaches 165 degrees F.
  4. Transfer chicken to a cutting board and let rest for 5 minutes. Slice against the grain and drizzle with remaining glaze. Serve over steamed rice with grilled pineapple rings, green onions, and sesame seeds.

Notes

For gluten free, use tamari or coconut aminos instead of soy sauce. To reduce sugar, cut brown sugar to 1/4 cup or substitute honey. Chicken thighs stay juicier than breasts on the grill. Do not marinate longer than 8 hours to avoid the pineapple juice breaking down the meat too much.

Nutrition

Find it online: https://harmonymeal.com/huli-huli-chicken/