This Grilled Huli Huli Chicken is bursting with flavor! It’s marinated in a sweet and tangy sauce with pineapple, soy sauce, and ginger. Each bite is juicy and delicious!
You’ll love how easy it is to make. Just marinate, grill, and enjoy! I like to serve it with rice and a sprinkle of scallions. Trust me, it’s a hit at any cookout! 😊
Key Ingredients & Substitutions
Chicken Thighs: I prefer boneless, skinless thighs for their flavor and tenderness. You can use chicken breasts, but they may dry out if overcooked. Drumsticks are also a great alternative if you like a bit of bone-in texture.
Pineapple Juice: Fresh pineapple juice adds a natural sweetness. If you can’t find fresh juice, canned pineapple juice works too. For a twist, use orange juice or a mix of tropical juices for a similar sweetness.
Soy Sauce: This ingredient gives the dish its umami flavor. If you’re keeping it gluten-free, substitute with tamari. Coconut aminos can also be a good alternative for a milder flavor.
Brown Sugar: It balances the soy sauce’s saltiness. Feel free to use coconut sugar for a healthier alternative. Honey or maple syrup can also work, but they might change the marinade’s consistency slightly.
Garlic and Ginger: These two ingredients add a wonderful aroma and flavor. If you’re in a pinch, garlic powder and ground ginger can substitute, but fresh is always best for maximum flavor.
How Do You Make the Perfect Marinade?
Marinating is key to delicious, flavorful chicken. Here’s how to ensure your marinade always delivers!
- Mix all marinade ingredients well in a bowl. Adjust sweetness or acidity to your personal taste.
- Ensure your chicken is fully coated. Use a zip-top bag for easy mixing and no mess!
- Let it marinate for at least an hour, overnight is ideal for maximum flavor.
- Remove chicken from the marinade and allow excess to drip—I love the grill marks that come from grilling right away!
Remember, always discard the marinade after use since it has been in contact with raw chicken. Happy grilling!
How to Make Grilled Huli Huli Chicken?
Ingredients You’ll Need:
For the Marinade:
- 2 lbs chicken thighs, boneless and skinless
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp apple cider vinegar
- 1 tsp sesame oil
- 1 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
For Grilling:
- 1 ripe pineapple, sliced into rings (for grilling)
- Green onions, chopped (for garnish)
How Much Time Will You Need?
This delicious Huli Huli Chicken recipe will take about 15 minutes to prepare and at least 1 hour for marinating. You’ll spend about 15-20 minutes on the grill cooking everything. If you’ve got extra time, letting the chicken marinate overnight will enhance the flavors even more!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, combine all the marinade ingredients: pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, fresh ginger, apple cider vinegar, sesame oil, black pepper, and red pepper flakes (if you like a little heat). Whisk them together until everything is mixed well.
2. Marinate the Chicken:
Add the boneless chicken thighs into the marinade, making sure each piece is generously coated. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the chicken marinate for at least 1 hour, or for the best flavor, let it sit overnight!
3. Preheat and Grill:
When you’re ready to cook, preheat your grill to medium-high heat. Take the chicken out of the fridge. Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade.
4. Grill the Chicken and Pineapple:
Place the chicken thighs on the grill and cook for about 6-7 minutes per side. Check that the internal temperature reaches 165°F (75°C) for safe eating. While the chicken is grilling, add the pineapple rings to the grill as well. Grill them for about 2-3 minutes on each side until they’re beautifully charred and caramelized.
5. Serve and Enjoy:
Once everything is cooked, take the chicken and pineapple off the grill. Let the chicken rest for a few minutes to keep it juicy. Now, serve the grilled chicken on a nice platter, topped with the grilled pineapple and sprinkle with chopped green onions for a fresh touch. Enjoy your flavorful Grilled Huli Huli Chicken!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! You can substitute chicken breasts for thighs, but keep in mind that they can dry out more quickly. To prevent this, consider marinating them for a shorter time (around 30 minutes to 1 hour) and keep an eye on the grill to avoid overcooking. Aim for an internal temperature of 165°F (75°C).
What If I Don’t Have Pineapple Juice?
If you don’t have pineapple juice, you can use orange juice or a mixture of apple juice and a bit of vinegar for a similar tart and sweet flavor. Just keep in mind that this will slightly change the taste of the marinade.
How to Store Leftover Grilled Huli Huli Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can use a microwave, but for the best texture, try reheating on the grill or in a skillet over medium heat, just until warmed through.
Can I Grill Vegetables with This Recipe?
Yes! Grilled vegetables pair wonderfully with this dish. Bell peppers, zucchini, and asparagus are great options. Just toss them with a bit of olive oil, salt, and pepper before grilling alongside the chicken and pineapple for a deliciously colorful side!
