Recipes · Main Dishes · Asian
Huli Huli Chicken (Hawaiian Grilled)
Ingredients
- Huli Huli Marinade/Sauce
- Chicken
- To Serve
Instructions
- Make the marinade — In a medium bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, sherry, grated ginger, garlic, and sesame oil.
- Reserve sauce — Set aside ½–1 cup of the marinade in a covered container in the refrigerator. This will be used to baste the chicken while grilling.
- Marinate the chicken — Place chicken thighs in a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken, toss to coat, seal, and refrigerate for at least 4 hours, ideally overnight.
- Preheat grill — When ready to cook, let the chicken sit at room temperature for 20–30 minutes. Preheat the grill to medium-high heat.
- Grill the chicken — Remove chicken from marinade, discarding the used marinade. Grill chicken for 6–8 minutes per side, flipping and basting frequently with the reserved marinade, until the internal temperature reaches 165°F and the chicken is caramelized and slightly charred in spots.
- Grill the pineapple — Place pineapple rings on the grill for 2–3 minutes per side until caramelized grill marks form.
- Serve — Plate chicken and pineapple over white rice, garnish with sliced green onions.
Notes
Huli means “turn” — This Hawaiian dish originated in 1955 with Ernest Morgado. The chicken is flipped (huli’d) repeatedly and basted over the grill.
Use canned pineapple juice — NOT fresh-squeezed. Fresh pineapple contains bromelain, an enzyme that will over-tenderize the chicken into mush. Canned or shelf-stable juice is safe.
Sherry is a key flavor — Don’t skip it. If unavailable, substitute mirin, rice wine, or chicken broth.
Oven method — Bake at 375°F for 25–30 minutes, then broil for 2–3 minutes to caramelize.
Yield — Serves 6.