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Huli Huli Chicken
Ingredients
- 1 cpineapple juice
- ⅝ csoy sauce
- ½ cketchup
- ⅓ cpacked dark brown sugar
- ⅓ cdry sherry
- 2 tbspapple cider vinegar
- 1 tbspgrated fresh ginger
from a 2-inch piece
- 1 tbspgarlic
grated or finely minced, about 1 tablespoon
- 2 ½ lbsmall boneless
skinless chicken thighs, 8 to 9 small thighs
- canola oil
for grilling
- 6fresh cored pineapple rings
- thinly sliced scallions
optional
Directions
- 1
Marinate the chicken: In a medium bowl or 4-cup liquid measuring cup, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, sherry, vinegar, ginger, and garlic. Place the chicken in a large resealable zip-top bag. Pour 2 cups of the marinade over the chicken and seal to close. Reserve the remaining 1 cup marinade for glazing. Place the bag with the chicken on a large plate and refrigerate for at least 2 hours or up to 4 hours.
- 2
Preheat the grill: Remove the chicken from the refrigerator 30 minutes before cooking. Preheat a grill to medium (350°F to 400°F). Remove the chicken from the marinade and pat dry with paper towels; discard the bag with the marinade.
- 3
Grill the chicken: Brush oil onto the grill grates. Place the chicken on the oiled grates and grill, covered, until grill marks appear, about 3 minutes. Flip the chicken and continue to cook until grill marks appear on the second side, about 3 more minutes. Flip again and continue to cook, flipping every 2 minutes, until an instant-read thermometer inserted into the thickest portion of the thighs registers 135°F, about 4 minutes.
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- 4
Glaze the chicken: Once the chicken has reached 135°F, brush some of the reserved marinade over the thighs. Cook, flipping and brushing with marinade every 1 to 2 minutes, until glazed and an instant-read thermometer inserted into the thickest portion of the thighs registers 165° to 175°F, 3 to 4 more minutes. Remove from the grill, transfer to a platter, and let rest for 10 minutes.
- 5
Grill the pineapple: While the chicken rests, lightly brush additional oil over the grill grates and increase the temperature to medium-high (400°F to 450°F). Place the pineapple slices on the oiled grates and grill, uncovered, until grill marks appear on both sides and the pineapple starts to caramelize, about 4 minutes, flipping once halfway through. Transfer to the platter with chicken. Garnish with scallions, if desired, and serve. Love the recipe? Leave us stars and a comment below!
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Huli Huli Chicken
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Ratings & Reviews
Based on 4 ratings
Rating Breakdown
About this Recipe
Transport your taste buds to the islands with this incredible Huli Huli Chicken, a beloved Hawaiian classic that debuted in the 1950s. This recipe brings the signature sweet-and-salty grilled chicken right to your backyard, perfect for a flavorful weeknight dinner or a festive gathering.
What sets this Huli Huli Chicken apart is its vibrant pineapple sauce, crafted from a harmonious blend of pineapple juice, rich soy sauce, and tangy ketchup, all balanced with dark brown sugar, dry sherry, and apple cider vinegar. This carefully balanced marinade ensures maximum flavor penetration into the boneless, skinless chicken thighs. The blend of fresh grated ginger and garlic adds an aromatic depth that elevates the entire dish, creating a memorable sweet-and-savory profile before the chicken even hits the grill.
You can expect incredibly tender, juicy chicken thighs, beautifully charred from the grill, with a sticky, glistening glaze that practically melts in your mouth. Each bite delivers a burst of tropical sweetness from the pineapple and brown sugar, perfectly complemented by the savory depth of soy sauce, ginger, and garlic. The preparation ensures a deeply flavored result that captures the essence of classic Hawaiian barbecue, and at just 132 calories per serving, it's a deliciously satisfying option for a hearty, flavorful meal.
Customization & Variations
While chicken thighs are fantastic here, you could experiment with other cuts like drumsticks. For an extra kick, a pinch of red pepper flakes could be added to the sauce. If you don't have dry sherry, a little extra apple cider vinegar or even chicken broth can be a substitute for liquid balance. You can also vary the herbs, perhaps adding a sprinkle of chopped cilantro for a fresh finish alongside the optional thinly sliced scallions.
This Huli Huli Chicken is ideal for grilling season, turning any meal into a special occasion. Serve it alongside fresh cored pineapple rings, which also get a touch of smoky char from the grill, and finish with a sprinkle of optional thinly sliced scallions for freshness and a hint of oniony bite.