Huli Huli Chicken (Tropical Hawaiian Chicken) Recipe
Huli Huli Chicken is a tropical Hawaiian grilled chicken dish marinated in a flavorful blend of pineapple juice, soy sauce, garlic, ginger, and a hint of spice. This recipe features tender chicken thighs caramelized over a BBQ grill or skillet, soaked in a sweet and tangy marinade with distinct island flavors. Perfect for a summertime cookout or an easy weeknight dinner, served with optional grilled pineapple slices and green onion garnish.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Ingredients
Scale
Chicken
- 1.5 kg / 3 lb chicken thighs (boneless, or breast if preferred)
- 1 tbsp vegetable oil
Marinade
- 3/4 cup pineapple juice, canned or bottled, unsweetened (NOT fresh)
- 1 1/2 tbsp freshly grated ginger
- 1 1/2 tbsp freshly grated garlic
- 1/2 cup tomato ketchup (or Aussie tomato sauce)
- 1/2 cup soy sauce
- 1/4 cup sherry or Chinese cooking wine (Shaoxing wine)
- 1/4 cup brown sugar
- 1 tbsp Sriracha sauce
- 2 tbsp rice vinegar (or cider vinegar)
- 1 tbsp toasted sesame oil
Garnishes (optional)
- Sliced green onion
- Pineapple slices, grilled for 3 minutes each side
Instructions
- Prepare the marinade: In a bowl, combine all marinade ingredients thoroughly. Set aside 3/4 cup (185 ml) of this marinade for basting later.
- Marinate the chicken: Place the chicken in a glass or ceramic container, pour the remaining marinade over, and coat well. Marinate in the refrigerator for 24 to 48 hours for best flavor infusion.
- Preheat the cooking surface: Brush BBQ grill grates with vegetable oil and preheat to medium-high heat. Alternatively, heat vegetable oil in a skillet over medium-high heat if cooking indoors.
- Drain and cook the chicken: Remove chicken from marinade, letting excess drip off, and place on the grill or skillet.
- Cook first side: Let the chicken cook undisturbed for 2 to 3 minutes until golden brown, adjusting heat if browning too fast.
- Flip chicken: Turn the chicken over and cook the other side for 2 minutes.
- Baste and continue cooking: Generously dab the chicken with the reserved marinade, flip again, and cook for 1 minute. Repeat this process of basting and flipping every minute for a total of 10 minutes or until the internal temperature reaches 75°C (167°F) for thighs, or 65°C (150°F) for breasts.
- Rest the chicken: Transfer chicken to a plate, loosely cover with foil, and allow to rest for 3 minutes to let the juices redistribute.
- Serve: Garnish with sliced green onions and optional grilled pineapple slices before serving.
Notes
- Chicken choice: Boneless thighs provide the best caramelization and moistness, but breast works well too.
- Pineapple juice selection: Use canned or bottled juice that is unsweetened and not fresh. Fresh pineapple juice tenderizes too aggressively. Using pineapple in natural juice from a can is ideal; adjust sugar if using sweetened juice.
- Ginger and garlic prep: Freshly grate for best flavor with a microplane or use jarred paste as a substitute.
- Alcohol component: Sherry or Shaoxing wine adds a unique depth. Substitutes include mirin (reduce sugar) or low sodium chicken stock (increase liquid).
- Nutrition tip: Using low-sodium soy sauce and ketchup can reduce sodium content.
- Marinade usage: Half the marinade is reserved for basting; assume some marinade is lost during cooking.
Keywords: Huli Huli Chicken, Hawaiian chicken, grilled chicken thigh, pineapple marinade, tropical chicken recipe, BBQ chicken recipe