Grilled Huli Huli Chicken Hawaii (Printable Recipe Version)

Super juicy chicken on the grill, brushed with a sweet pineapple-soy glaze. Crisped-up outside and loads of tropical flavor inside.

# Ingredients You’ll Need:

→ Chicken Prep

01 - 900 g boneless chicken thighs or breasts, no skin
02 - 1 green onion, chopped fine for topping

→ Marinade Mix

03 - 240 ml pineapple juice (grab it fresh or high-quality canned)
04 - 120 ml low-salt soy sauce
05 - 100 g dark brown sugar, packed
06 - 60 ml ketchup
07 - 60 ml rice vinegar
08 - 4 garlic cloves, finely chopped
09 - 1 tbsp (15 g) freshly grated ginger root
10 - 1 tsp (5 ml) sesame oil
11 - 1/2 tsp (2 g) ground black pepper

→ Extras for Serving

12 - 540 g hot jasmine rice
13 - Optional: grilled pineapple rings
14 - Lime wedges for topping

# Steps to Make It:

01 - Grab a big bowl and whisk everything for the marinade (pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, black pepper) until nice and smooth and no sugar bits are left.
02 - Toss chicken into a sealable bag or shallow bowl. Pour in half the marinade and make sure it covers all the chicken. Pop the other half in a fridge container for basting later.
03 - Stick the chicken in the fridge, sealed or covered, for at least an hour—or overnight if you can—to really let those flavors soak in.
04 - Set the grill on medium-high (200-230°C). Scrub and oil your grill grates so nothing sticks. If you’re using charcoal, set it up for indirect heat.
05 - Pour that saved marinade into a small pot. Boil it, then simmer for 5 minutes so it thickens up and it’s good to use for basting.
06 - Pull the chicken from the marinade (don’t use the leftover)! Grill for about 6–7 minutes on each side, basting now and then with the cooked marinade. You want a caramelized look and the thickest part should hit 75°C on a quick-read thermometer.
07 - Let the chicken sit for a few minutes on a plate. Slice it up then scoop it over jasmine rice. Toss on green onions, pineapple, and lime wedges to finish it off.

# Extra Information:

01 - Go for fresh pineapple juice if you can—it pops with flavor.
02 - Thighs come out juicier, but chicken breasts work too. Just adjust your grilling time.
03 - Medium-high heat is your sweet spot so you don’t burn those sugars but still get a nice char.
04 - Keep brushing on the marinade while you grill for extra flavor and shine.
05 - Giving the chicken a quick break after grilling means it stays juicy.
06 - A quick-read thermometer is clutch to make sure you don’t over- or under-cook.

Return