Hawaiian Huli Huli Chicken

This juicy sticky Hawaiian Huli Huli Chicken fills the whole backyard with mouthwatering island aromas every time we grill it for friends. After marinating in its signature sweet savory sauce, every bite tastes tropical and satisfying and never dry. You can even make it in the oven if you do not feel like fussing with the grill.

The first time I made this for a summer potluck the chicken disappeared before anything else and now people beg me for the recipe

Ingredients

• Boneless chicken thighs: give the juiciest result you can also use bone-in for more flavor look for fresh high-quality chicken
• Light brown sugar: adds sweetness and helps caramelize everything make sure it is fresh so it is not hard or clumpy
• Ketchup: creates the signature sticky coating choose a brand without too many additives
• Canned pineapple juice: crucial for flavor and tenderizing do not substitute fresh since it can make chicken mushy
• Light soy sauce: balances the sweetness with salt use a good quality for best flavor
• Worcestershire sauce: gives depth and a bit of tang stick to classic brands for that traditional taste
• Apple cider vinegar: cuts through richness and brightens the dish unfiltered versions offer more complexity
• Fresh ginger: grated for bright heat pick a plump smooth root for best freshness
• Fresh garlic: builds the aromatic base use firm cloves no green shoots
• Smoked paprika: brings a gentle smokiness opt for Spanish smoked paprika if possible
• Ground black pepper: adds just the right touch of heat freshly ground gives better flavor
• Vegetable oil: keeps chicken from sticking to grill choose a neutral oil like canola or grapeseed
• Fresh pineapple slices: for grilling a beautiful sweet side use ripe add extra if you love pineapple
• Fresh green onions: for garnish adds color and crunch always choose firm bright green stalks

Step-by-Step Instructions

Marinate the Chicken:

Combine brown sugar ketchup canned pineapple juice soy sauce Worcestershire sauce apple cider vinegar ginger garlic smoked paprika and black pepper in a big resealable bag and mix thoroughly Reserve half a cup of this marinade in a separate container and store in the fridge for basting later Add the chicken thighs to the bag turn to coat every piece Seal the bag and refrigerate for at least four hours or up to overnight for maximum flavor

Prep for Grilling:

Take the chicken out of the fridge and let it sit at room temperature for about thirty minutes to take the chill off Meanwhile preheat your grill to medium heat and brush the grates generously with vegetable oil to prevent sticking

Grill the Chicken:

Place the chicken pieces on the hot grill and cook for six minutes on the first side Flip the chicken and grill for about three additional minutes Baste with the reserved marinade flip again and cook one to two minutes per side repeat this pattern until the chicken is evenly caramelized and fully cooked The total grilling time should be about fifteen to sixteen minutes Rest the cooked chicken on a plate for ten minutes to let the juices settle

Grill the Pineapple:

Arrange fresh pineapple slices on the hot grill and cook both sides until you see distinct grill marks about two to three minutes per side

Serve and Garnish:

Arrange the grilled chicken and pineapple on a platter Sprinkle with sliced green onions for a fresh pop of color Serve immediately and enjoy island flavors

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My favorite part of this dish is the grilled pineapple It reminds me of trips to the farmers market when my kids would beg for extra pineapple wedges to snack on The sweet grilled flavor pairs perfectly with the sticky chicken every time

Storage Tips

Leftovers store well in an airtight container in the fridge for up to three days Let the chicken cool completely before storing For best results reheat gently so the meat stays juicy The marinade also freezes well so you can prep ahead for busy weeks

Ingredient Substitutions

You can swap chicken breasts or drumsticks but adjust the cooking time Chicken breasts may cook a bit quicker Bone-in thighs deliver more flavor If you need a gluten-free option look for gluten-free soy sauce Pineapple juice from a can is key do not use fresh or it will break down the chicken too much

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Serving Suggestions

Serve over a bed of steamed jasmine rice or coconut rice alongside grilled vegetables or a fresh salad Leftover sliced chicken makes tasty wraps or sandwiches Try with extra pineapple or a sprinkle of toasted sesame seeds for more crunch

A Taste of Hawaii

Huli Huli Chicken has been a Hawaiian classic since the 1950s Originally cooked on a spit with a sweet-savory glaze huli means turn in Hawaiian This backyard version delivers all the smoky sweet flavors of the islands without a plane ticket

Frequently Asked Questions

→ What is the best cut of chicken to use?

Boneless skinless chicken thighs are preferred for their tenderness and flavor, but you can use bone-in thighs or drumsticks too. Adjust cooking times as needed.

→ Why use canned pineapple juice instead of fresh?

Canned pineapple juice is recommended as fresh juice contains enzymes that break down the meat excessively, affecting texture.

→ How long should the chicken marinate?

For best flavor, marinate the chicken for at least 4-6 hours. Overnight marination or up to 48 hours enhances the taste further.

→ Can this be baked instead of grilled?

Yes, you can bake at 375°F for 30-35 minutes. Finish with reserved marinade and broil with pineapple slices until caramelized.

→ What side dishes pair well?

Grilled pineapple, steamed rice, coleslaw, or a fresh green salad are excellent choices to accompany this flavorful chicken.