Description
Huli Huli Chicken is a vibrant and flavorful Hawaiian dish featuring tender chicken thighs marinated in a tangy, sweet, and savory sauce made from pineapple juice, soy sauce, ginger, garlic, and a hint of spice from Sriracha. Grilled to perfection and garnished with grilled pineapple slices and green onions, this tropical delight captures the essence of island cooking in a quick and easy recipe perfect for outdoor barbecues or stovetop grilling.
Ingredients
Scale
Chicken
- 1.5 kg / 3 lb chicken thighs (or breasts, see Note 1)
- 1 tbsp vegetable oil
Marinade & Sauce
- 3/4 cup pineapple juice, canned or bottled, unsweetened (NOT FRESH) (see Note 2)
- 1 1/2 tbsp freshly grated ginger (see Note 3)
- 1 1/2 tbsp freshly grated garlic (see Note 3)
- 1/2 cup tomato ketchup (or Aussie tomato sauce)
- 1/2 cup soy sauce
- 1/4 cup sherry or Chinese cooking wine (see Note 4)
- 1/4 cup brown sugar
- 1 tbsp Sriracha
- 2 tbsp rice vinegar (or cider vinegar)
- 1 tbsp toasted sesame oil
Garnish
- Sliced green onion
- Pineapple slices, grilled for 3 minutes on each side for grill marks
Instructions
- Prepare the Marinade and Chicken: In a large bowl, combine pineapple juice, grated ginger, garlic, tomato ketchup, soy sauce, sherry or Chinese cooking wine, brown sugar, Sriracha, rice vinegar, and toasted sesame oil. Whisk together until sugar is dissolved and the sauce is well mixed. Add the chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 2-4 hours to allow the flavors to deeply penetrate.
- Preheat and Prepare to Cook: Preheat your grill or stovetop grill pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off but reserving the marinade. Brush the chicken lightly with vegetable oil to prevent sticking.
- Grill the Chicken: Place the chicken thighs on the hot grill or grill pan. Cook for about 6 minutes on one side, then flip and cook an additional 6 minutes on the other side, basting occasionally with the reserved marinade to build up layers of glaze and prevent drying. Cook until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred and caramelized.
- Grill the Pineapple Slices: At the last few minutes of the chicken cooking time, place pineapple slices on the grill. Grill for 3 minutes per side until grill marks appear and the pineapple is slightly caramelized and warmed through.
- Serve and Garnish: Transfer the grilled chicken and pineapple slices to a serving platter. Garnish with freshly sliced green onions for a burst of freshness. Serve hot as a main dish with your choice of sides like steamed rice or a fresh salad.
Notes
- Note 1: Chicken thighs are preferred for juiciness and flavor, but chicken breasts can be used for a leaner option. Adjust cooking time accordingly to avoid drying out.
- Note 2: Use canned or bottled pineapple juice that is unsweetened. Fresh pineapple juice is not recommended as it can alter the flavor balance and acidity.
- Note 3: Freshly grated ginger and garlic provide the best flavor. You can adjust the quantity to taste but avoid using powder substitutes for authenticity.
- Note 4: Sherry or Chinese cooking wine adds depth. If unavailable, dry white wine or mirin can be substituted, but omit additional sugar if using mirin as it is sweetened.
