Huli Huli Chicken (Tropical Hawaiian chicken)
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Marinating
1 d
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Servings
5 - 6 people
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Calories
377 kcal
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Course
Main Course
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Cuisine
Hawaiian
Huli Huli Chicken (Tropical Hawaiian chicken)
Description
This recipe calls for marinating chicken in a blend of canned pineapple juice (not fresh), fresh grated ginger and garlic, tomato ketchup, soy sauce, sherry or Chinese cooking wine, brown sugar, sriracha, rice vinegar, and toasted sesame oil. The combination provides a balance of sweet, tangy, umami, and spicy flavors. The choice of boneless chicken thighs yields caramelization and moisture, but breast can also be used.
Chicken is grilled on oiled BBQ grates over medium-high heat, with the marinade reserved for frequent basting during cooking, enhancing glaze formation and depth of flavor. The chicken is cooked until reaching recommended internal temperatures, then rested briefly before serving. Optional garnishes include sliced green onions and grilled pineapple slices, which complement the tropical profile.
Special tips include using canned pineapple juice to avoid over-tenderizing from fresh juice and the use of sherry or Chinese cooking wine as secret ingredients for complexity. Grating ginger and garlic fresh is recommended for best flavor.
Ingredients
- 1.5 kg / 3 lb chicken thighs (or breast, Note 1)
- 1 tbsp vegetable oil
Marinade:
- 3/4 cup pineapple juice unsweetened (Note 2, canned or bottled (NOT FRESH!
- 1 1/2 tbsp ginger , freshly grated (Note 3)
- 1 1/2 tbsp garlic , freshly grated (Note 3)
- 1/2 cup tomato ketchup (or Aussie tomato sauce)
- 1/2 cup soy sauce
- 1/4 cup sherry Note 4, or Chinese cooking wine
- 1/4 cup brown sugar
- 1 tbsp sriracha
- 2 tbsp rice vinegar (or cider vinegar)
- 1 tbsp sesame oil , toasted
Garnishes, optional:
- green onion sliced
- pineapple grilled for 3 minutes on each side for lines, slices
Instructions
Marinade:
- Mix marinade, set aside 3/4 cup (185 ml) for basting.
- Pour the rest over the chicken in a glass or ceramic container (not metal or plastic), coat chicken then marinade 24 - 48 hours.
Cooking:
- Brush BBQ grills with oil then preheat to medium high, or heat oil in a skillet over medium high heat.
- Drain excess marinade from chicken, place on BBQ/skillet.
- Cook the first side for 2 - 3 minutes until golden (adjust heat if browning too fast), then flip and cook for 2 minutes.
- Baste (dab) generously with reserved marinade, then flip and cook for 1 minute.
- Repeat this every minute or so for a total cook time of 10 minutes, or until internal temp in the thickest part registers 75°C/167°F (for thigh) or 65°C / 150°F (for breast).
- Transfer chicken to a plate, loosely cover with foil and rest for 3 minutes before serving, garnished with green onion if desired.
Notes
- Boneless thigh meat offers better caramelisation but breast is also acceptable.
- Use canned or bottled pineapple juice, not fresh, to avoid over-tenderizing the chicken.
- A can of sliced pineapple in natural juice can provide juice for marinade and slices for garnish.
- If only sweetened pineapple juice or syrup-packed slices are available, reduce or omit sugar accordingly.
- Freshly grate ginger and garlic using a microplane for vibrant flavor; jar pastes can be used as alternatives.
- Sherry or Chinese cooking wine adds a noticeable depth; mirin or low sodium chicken stock can substitute with sugar adjustments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377cal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 49g | 98% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 238mg | 79% |
| Sodium | 912mg | 38% |
| Potassium | 680mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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