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This Huli Huli Chicken brings the spirit of Hawaiian barbecue right to your kitchen or backyard grill with its luscious sweet and tangy glaze. Juicy chicken is marinated in a pineapple-infused sauce that caramelizes beautifully on the grill. If you are craving a taste of island flavor, this recipe delivers every time.
I first tried making Huli Huli Chicken one summer when my family was looking for something fun to bring to a party. The aroma of the grill drew everyone over and the pineapple glaze made it an instant hit.
Ingredients
- Boneless skinless chicken thighs: tender and quick to cook on the grill look for fresh or high quality packs
- Packed light brown sugar: brings caramel notes to the glaze choose a soft and fresh bag
- Ketchup: balances out the sauce and gives a familiar tang use your favorite brand for best flavor
- Light soy sauce: adds salt and umami depth opt for low sodium to keep it lighter
- Pineapple juice: the key to signature tropical flavor use canned for ease or fresh if available
- Ginger paste or minced fresh ginger: gives a warm brightness always select smooth firm ginger for grating
- Garlic paste or minced fresh garlic: provides a savory punch go for plump tight cloves
- Apple cider vinegar: adds subtle tartness for balance choose raw unfiltered for extra zing
- Ground cumin: infuses gentle earthiness select ground cumin for smooth distribution
- Coarse black pepper: adds bite and complexity use freshly ground if possible
- Paprika: brings color and just a little smoke try smoked paprika for a deeper flavor
- Pineapple rings for grilling and finishing: fresh pineapple or quality canned both work beautifully
- Sliced green onions: add a fresh pop for garnish look for crisp green stalks
Step-by-Step Instructions
- Prep the Chicken:
- Rinse your chicken thighs gently under cool water and pat them dry with paper towels. This helps the marinade stick better and prepares the surface for even grilling.
- Mix the Marinade:
- In a large bowl or sturdy zip top bag blend together the brown sugar ketchup soy sauce pineapple juice ginger paste garlic paste apple cider vinegar cumin black pepper and paprika. Mix until the sugar dissolves and the marinade is glossy and uniform. Take half a cup out and set aside for basting later.
- Marinate the Chicken:
- Nestle the chicken thighs in the marinade ensuring every piece is thoroughly coated and submerged. Seal the bag or cover the bowl tightly. Let it rest in the refrigerator for at least four hours ideally overnight for the fullest flavor.
- Heat the Grill:
- Preheat your grill to medium high until the temperature reaches about four hundred degrees Fahrenheit. Lightly brush the grates with oil to prevent sticking. A clean hot grill will give the best marks and flavor.
- Grill the Chicken:
- Arrange the marinated chicken on the hot grill. Let it cook undisturbed for ten minutes to form a flavorful crust. Flip each piece carefully and continue grilling until the internal temperature hits one hundred sixty five degrees Fahrenheit another ten minutes or so.
- Grill the Pineapple:
- With the chicken about halfway cooked add your pineapple rings to the grill. Let each side develop golden char lines for a sweet smoky finish.
- Finish and Sauce:
- Remove chicken and pineapple from the grill. Warm the reserved marinade in a small saucepan or under the broiler until slightly thickened brush it over your chicken before serving for maximum flavor and shine.
- Garnish and Serve:
- Sprinkle sliced green onions over everything just before serving to add color and freshness.
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The pineapple juice is my absolute favorite addition in this recipe. It reminds me of family trips to farmers markets where freshly cut pineapple was always a treat. My kids now associate this juicy grilled chicken with summer picnics and patio dinners.
Storage Tips
Keep leftover Huli Huli Chicken covered in the refrigerator for up to two days. If you want to freeze your chicken be sure you used fresh not previously frozen meat and store for up to one month. Thaw overnight in the fridge and gently reheat to avoid drying it out.
Ingredient Substitutions
If you do not have chicken thighs swap in bone in pieces or even breasts just remember to adjust cooking times for size and thickness. For a gluten free version choose gluten free soy sauce and ketchup. Fresh pineapple can absolutely substitute for canned and brings extra brightness.
Serving Suggestions
Huli Huli Chicken loves classic sides like steamed rice mac salad or simple garden greens. For a real island style meal serve it with grilled corn and extra pineapple rings. Try tucking leftovers into a sandwich bun with crunchy slaw for an easy lunch.
Cultural Context
Huli Huli Chicken got its name from the Hawaiian word for turn since original cooks would flip whole chickens over hot coals. The mix of sweet sticky glaze and light smoke is meant to evoke family barbecues and community gatherings on the islands. You do not need to travel far to enjoy it at home.
Frequently Asked Questions
- → What cut of chicken works best?
Boneless, skinless chicken thighs absorb the marinade well and stay juicy, but bone-in can be used with longer cooking time.
- → How long should the chicken marinate?
Marinate for at least 4 hours, or overnight for deeper flavor infusion.
- → What is the purpose of pineapple juice in the marinade?
Pineapple juice adds sweetness and helps tenderize the chicken thanks to natural enzymes.
- → How can I prevent the chicken from burning on the grill?
Let excess marinade drip off and clean grates beforehand. Grill over medium-high heat to avoid flare-ups.
- → Can I use other cuts or types of chicken?
Yes, any cut works. Adjust grilling time for thicker or bone-in pieces to ensure they cook through.
- → What sides pair well with this dish?
Try steamed rice, grilled veggies, or a fresh salad for a balanced Hawaiian-style meal.