Huli Huli Chicken

If you’re craving a dish that’s bursting with bold, tangy, and slightly sweet flavors, my Huli Huli Chicken recipe is an absolute must-try. Huli Huli Chicken, this Hawaiian-inspired classic brings a delightful combination of juicy, tender chicken glazed in a luscious pineapple-soy sauce marinade that will have everyone asking for seconds. The marinade’s balance of savory and sweet, accented by ginger and garlic, creates a mouthwatering experience that’s perfect for weeknight dinners or weekend grilling parties.

Ingredients You’ll Need

You’ll find this recipe relies on simple but essential ingredients, each adding its own unique flair to the flavor, texture, and irresistible color of the dish. Nothing overly complicated here, just fresh, vibrant components that come together beautifully.

• 2 pounds chicken thighs or breasts, boneless and skinless: The foundation of the dish, offering juicy, tender meat that soaks up the marinade perfectly.
• 1 cup pineapple juice: Adds a natural sweetness and tropical zing that brightens the chicken.
• 1/2 cup soy sauce: Brings savory depth and umami complexity to the marinade.
• 1/2 cup brown sugar: Balances saltiness with rich caramel notes for that signature Huli Huli charm.
• 1/4 cup ketchup: Adds acidity and a hint of tomato sweetness to round out the sauce.
• 1/4 cup rice vinegar: Contributes a touch of tang to balance the sweet and salty flavors.
• 4 cloves garlic, minced: Infuses the marinade with punchy aroma and flavor.
• 1 tablespoon fresh ginger, grated: Adds a warm, zesty bite that complements the pineapple beautifully.
• 1 teaspoon sesame oil: Drizzles a subtle nutty fragrance throughout the chicken.
• 1/2 teaspoon black pepper: Provides a gentle spicy kick for extra depth.
• 1 green onion, chopped (for garnish): Offers a fresh, mild onion flavor and pops of vibrant color.
• Cooked white rice (for serving): A classic base that soaks up all the delicious juices.
• Grilled pineapple slices (optional): A fun, sweet accompaniment that complements every bite.

How to Make Huli Huli Chicken

Step 1: Prepare the Marinade

Start by whisking together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and black pepper in a bowl until fully combined. This luscious marinade is the heart of the dish, blending sweet, salty, tangy, and spicy notes into one incredible glaze that will permeate every bite of your chicken.

Step 2: Marinate the Chicken

Place your 2 pounds chicken thighs or breasts, boneless and skinless, into a resealable plastic bag or shallow dish. Pour half of your homemade marinade over the chicken, reserving the other half for basting later. Seal the bag or cover the dish and pop it into the refrigerator for at least 1 hour, but for the best flavor infusion, let it sit overnight. This step tenderizes the chicken and locks in all the vibrant flavors.

Step 3: Preheat the Grill

Bring the grill to medium-high heat. This temperature is ideal for cooking your chicken evenly while achieving that irresistible char and caramelized glaze. Preparing the grill properly is key to getting those beautiful grill marks and sealing in the juices.

Step 4: Grill the Chicken

Remove the chicken from the marinade, letting any excess drip off, and discard the used marinade to prevent cross-contamination. Grill your 2 pounds chicken thighs or breasts, boneless and skinless, for about 6 to 7 minutes on each side. While grilling, baste the chicken with the reserved marinade to layer on moisture and intensify the flavors. The chicken is ready when an internal thermometer reads 165°F (75°C). This method guarantees moist, flavorful pieces every time.

Step 5: Rest and Serve

After grilling, allow the chicken to rest for 3 to 5 minutes. Resting helps the juices redistribute, keeping the meat tender and juicy. Then slice and serve it over a bed of fluffy white rice, garnished with chopped green onions and optional grilled pineapple slices for a sweet, smoky contrast.

How to Serve Huli Huli Chicken

Garnishes

A sprinkle of chopped green onions offers a fresh, mild crunch that brightens the dish. If you want an extra tropical touch, add grilled pineapple slices—they caramelize beautifully on the grill and bring a juicy sweetness that perfectly balances the savory chicken.

Side Dishes

Serve your Huli Huli Chicken alongside steamed white rice or coconut rice to soak up all those flavorful juices. For veggies, grilled zucchini or a crisp cabbage slaw are fantastic complements, adding both texture and freshness to your plate. These simple sides keep the spotlight on the star of the meal—your perfectly marinated chicken.

Creative Ways to Present

Consider skewering your 2 pounds chicken thighs or breasts, boneless and skinless after slicing for an easy-to-eat appetizer. Alternatively, serve the chicken wrapped in warm tortillas with a drizzle of the remaining marinade-based sauce and fresh veggies for a Hawaiian-inspired taco. Your guests will love these fun takes!

Make Ahead and Storage

Storing Leftovers

Leftover Huli Huli Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Keep it chilled properly to preserve the marinade’s flavors and the chicken’s tenderness.

Freezing

If you want to save some for later, freezing the cooked chicken works well. Place portions in freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture.

Reheating

For a quick reheat, microwave your chicken with a splash of water or leftover marinade to keep it moist. You can also warm it in a skillet over medium heat, which helps revive the caramelized edges and keeps each bite juicy.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! 2 pounds chicken thighs or breasts, boneless and skinless, both work beautifully in this recipe. Chicken breasts will be a bit leaner while thighs are more forgiving and remain juicy with grilling.

How long should I marinate the chicken?

Marinating for at least 1 hour is essential for flavor, but letting the chicken soak overnight amps up the taste and tenderness to another level. Don’t rush this step!

Can I make this recipe indoors?

Definitely! If you don’t have a grill, use a grill pan or broil the chicken in the oven, turning and basting frequently to replicate those lovely charred flavors.

Is it necessary to discard the marinade?

Yes, you should discard the marinade that the raw chicken was sitting in to avoid any risk of foodborne illness. Use a reserved portion of the marinade for basting instead.

What if I want it spicier?

Feel free to add a pinch of crushed red pepper flakes or a dash of hot sauce to the marinade for an extra kick. The foundation of 2 pounds chicken thighs or breasts, boneless and skinless, handles bold flavors wonderfully.

Final Thoughts

This Huli Huli Chicken recipe is one of those dishes you’ll keep coming back to again and again. It’s bursting with vibrant, tropical flavors while being simple enough for any cook to master. I genuinely hope you give this recipe a try soon—it has a way of turning any meal into a joyful celebration.

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