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With this Hawaiian Huli Huli Chicken, plain chicken gets a full-on island glow up. Between the sweet-smoky char, juicy meat, and bold flavor, it seriously sticks in your memory. Grilling locks in all the good stuff from a bright pineapple and soy bath that caramelizes right as it hits the flame. Craving sunshine or planning backyard hangs? This makes any night feel like a vacation.
Back in Kauai, firing this up on the grill had neighbors stopping by thanks to that irresistible smell. Before we knew it, we were swapping stories and sharing plates—total aloha vibes like a big backyard get-together.
Tasty Ingredients
- Cooked jasmine rice: scoop this fragrant long-grain rice onto your plate as a classic side
- Grilled pineapple slices (optional): cut thick rings for a juicy, sunny accent on top
- Lime wedges: pile these on for a burst of citrusy freshness with each bite
- Green onion: sprinkle sliced green tops for color and a pop of flavor
- Boneless skinless chicken thighs or breasts: for juicy, tender chicken—thighs bring even more flavor
- Fresh pineapple juice: choose ripe fruit or grab a good canned version for a zingy base
- Low sodium soy sauce: the secret to umami—go natural brew for tastier results
- Ketchup: boosts color and mellows sharpness, try a version without high-fructose syrup
- Brown sugar: sweetens things up and makes the glaze extra sticky—press it into the cup to measure
- Rice vinegar: unseasoned gives a crisp, clean balance
- Garlic, minced: toss in freshly smashed for bite and aroma
- Fresh ginger, grated: perk it up with grated ginger—use a spoon for easy peeling
- Sesame oil: a small splash of toasted oil adds deep nuttiness
- Freshly ground black pepper: cracking it right before gives you big, fresh flavor and a gentle kick
Simple Steps to Follow
- Rest and Plate:
- Once you’ve pulled the chicken off the grill, tent it with foil for a few minutes. Slice, then pile onto your plate over rice. Add lime, green onions, and pineapple on top if you’re feeling fancy.
- Grill the Chicken:
- Pop the chicken on the hot grill. Let it sizzle until golden and just cooked through, about six to seven minutes each side. Brush on that simmered sauce every few minutes to build up a gorgeous glazed crust. Chicken’s done when your thermometer hits 165 degrees inside.
- Simmer the Basting Sauce:
- Bubbling up the reserved marinade in a saucepan kills bacteria and makes it nice and thick. Let it go for five minutes, then pull off heat and set it aside for grilling.
- Prep the Grill:
- Turn your grill to a medium-high temp—shoot for four hundred to four fifty Fahrenheit. Give those grates a solid cleaning and rub with oil so nothing sticks. For charcoal, push hot coals to one side so you’ve got both direct and indirect heat.
- Refrigerate and Rest:
- Cover up the chicken (in its dish or bag) and stash in the fridge for at least an hour, or even overnight if you can. More time means bigger flavor!
- Marinate the Chicken:
- Drop the chicken into a big freezer bag or a shallow dish, pour on half the marinade, then turn every piece to coat. The rest of the marinade chills in the fridge to use while grilling.
- Make Your Marinade:
- Stir together pineapple juice, soy, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper in a bowl. Mix until the sugar’s melted and everything looks nice and blended.
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I love how the fresh pineapple juice lights up every forkful. I grilled this for my folks one summer evening, and that sweet tangy glaze stole the show. We all agreed it tasted straight from a Hawaiian cookout right in our backyard!
Storing Leftovers
Stash any cooked chicken in a tight container in your fridge, up to four days. Want to save it longer? Freeze the prepped raw chicken flattened out in bags, then let it thaw overnight before tossing on the grill. Bonus: cold grilled chicken makes killer wraps and sandwiches.
Swaps That Work
No fresh pineapple? Canned works—just check the label for added sugar. Honey is a fun stand-in for brown sugar and gives a floral twist. Gluten free? Tamari instead of soy sauce does the trick. Rice vinegar out? Mild white wine vinegar fills in with no trouble.
Ways to Serve
Spoon your Huli Huli Chicken over warm jasmine rice. Add pineapple rings for a juicy kick. Want lighter sides? Toss in crunchy Asian slaw or stir-fried bok choy. Make it party food by stuffing the chicken into sweet Hawaiian rolls and dressing with a fresh tropical salsa.
History and Traditions
Ernest Morgado cooked up Huli Huli Chicken in Hawaii and made it a hit at local fundraisers. Its flavor mix comes from Japanese and Polynesian influences, showing off the melting pot that is Hawaiian food. Huli means turn—locals spin the chicken over open fires at roadside stands, bringing everyone together for good food and company.
Common Recipe Questions
- → Can I use chicken breasts instead of thighs?
Totally, you can use either. Just remember, breasts cook up faster and dry out easily, so watch them closely. Pound them flat for even grilling.
- → Is fresh pineapple juice necessary?
Fresh gives the boldest taste, but you can use canned as long as it’s pure juice with nothing extra mixed in.
- → How long should I marinate the chicken?
One hour at least works, but if you leave it overnight—or up to two days—it gets extra flavorful and super tender.
- → What's the secret to a glossy glaze?
Keep basting as you grill using medium-high heat. Simmer leftover marinade till thick, then brush it on for a shiny finish.
- → Can this dish be cooked without a grill?
No problem at all. Pop it in the oven, try a skillet on the stove, or toss it in a slow cooker. For crispy edges, hit it with the broiler at the end.
- → What sides pair well with this dish?
Try it with coconut rice, macaroni salad, fresh tropical salsa, classic fluffy rice, or even some grilled pineapple. All are winners with this meal.