Huli Huli Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 40 mins
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Servings
6
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Calories
332 kcal
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Course
Main Course
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Cuisine
American
Huli Huli Chicken
Description
The recipe calls for draining canned pineapple slices and reserving one cup of the juice. The marinade combines this juice with soy sauce, brown sugar, ketchup, and sesame oil, whisked together and enhanced with minced fresh garlic and ginger. Chicken thighs are coated in this marinade and refrigerated for 1 to 24 hours to absorb the flavors. A portion of the marinade is reserved for basting during cooking.
Chicken is grilled over medium heat for 6 to 8 minutes per side, basted occasionally with the reserved marinade to keep the meat moist and intensify flavor. Pineapple slices also grill for 2 minutes per side, caramelizing their sugars and complementing the chicken. The finished dish is garnished with sliced green onions for added freshness.
This method yields tender chicken thighs with a slightly sticky, sweet glaze balancing the salty soy and tangy pineapple. The garlic and ginger add aromatic warmth, while the grilling adds smoky charred notes. Serving the grilled pineapple alongside echoes the marinade’s fruit flavors and enhances the presentation.
The recipe suggests alternatives if an outdoor grill is unavailable, such as using a grill pan or broiler indoors. Using a meat thermometer to reach an internal temperature of 165°F ensures food safety. Choosing pineapple packed in juice instead of syrup prevents excessive sweetness overpowering the marinade.
Ingredients
- 20 ounce can pineapple sliced
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup ketchup
- 1 tablespoon sesame oil
- 2 teaspoons ginger minced, fresh
- 2 teaspoons garlic minced, fresh
- 2 pounds chicken thigh boneless, skinless
- 1/4 cup green onions sliced
Instructions
- Drain the pineapple, reserving 1 cup of the pineapple juice. Save the pineapple slices for later use.
- Place the pineapple juice, soy sauce, brown sugar, ketchup and sesame oil in a large bowl. Whisk to combine.
- Reserve 2 tablespoons of the marinade in the refrigerator in a small bowl. This will be used later on to baste the chicken.
- Stir the garlic and ginger into the large bowl of marinade. Add the chicken thighs and toss to coat.
- Cover the bowl and refrigerate for at least one hour, or up to 24 hours.
- Preheat an outdoor grill or grill pan to medium heat.
- Remove the chicken from the marinade and place on the grill. Cook for 6-8 minutes per side or until chicken is done, basting occasionally with the reserved marinade.
- Place the pineapple slices on the grill. Cook for 2 minutes per side.
- Place the pineapple and chicken on a plate. Sprinkle with green onions, then serve.
Notes
- You can use a gas, charcoal grill, stovetop grill pan, or oven broiler to cook the chicken.
- Use a meat thermometer to verify the chicken reaches 165°F internally for safe consumption.
- Purchase pineapple packed in juice rather than heavy syrup for better flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 32g | 64% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 144mg | 48% |
| Sodium | 741mg | 31% |
| Potassium | 598mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 10.2mg | 11% |
| Calcium | 48mg | 5% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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