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Mouthwatering sweet and salty Hawaiian Huli Huli Chicken is made for a laid-back day at the grill with friends or a sunny weekend cookout with family. Soak the chicken in a tangy, pineapple-packed marinade and crisp it up over the flames to get those unbeatable charred edges and tropical vibes.
The first time I tried Huli Huli Chicken was at a beach party with neighbors—everyone shared their favorites and we always went back for more. It’s now the top meal my family requests whenever we're grilling.
Flavorful Ingredients
- Chicken breasts or thighs, boneless and skinless: super juicy and tender if you go for air-chilled or organic cuts
- Teriyaki sauce: gives that signature rich taste go with low sodium if you want less salt
- Pineapple juice: brings out sweetness and keeps chicken nice and soft use only pure juice—skip anything with extra sugar
- Soy sauce: adds a salty punch that tames the sugar stick to low sodium or naturally brewed for a lighter taste
- Brown sugar: makes it sweet and brings a touch of molasses depth try dark brown sugar for even more flavor
- Fresh garlic: chop it up for a little warmth bigger cloves give you the best flavor
- Fresh ginger: grate a bit in for some spicy pep choose smooth knobs with no cuts or bumps
- Sesame oil: brings a deep roasted taste opt for toasted sesame oil for real boldness
- Fresh pineapple rings: slice for grilling and a fun garnish grab a firm pineapple with fresh leaves and sweet smell
- Garnishes: sliced green onions and a sprinkle of sesame seeds for crunch and color only use green onions that look crisp and bright
Easy Instructions
- Finish Up and Plate:
- Lay your grilled chicken onto a platter and crown each piece with a warm pineapple ring. Throw on some green onions and sesame seeds if you want a bright finish and extra crunch.
- Sear the Pineapple:
- Place fresh pineapple rings right on the hot grill grates. Let them cook around two or three minutes per side, flipping once. You want clear grill lines and a bit of caramel color that makes every bite sweeter and juicier.
- Grill and Baste as You Go:
- Take chicken out of the marinade, shake off the extra liquid. Set aside the marinade—you’ll brush it on later. Throw chicken onto the grill for roughly six or seven minutes each side, brushing with leftover marinade here and there. The goal is cooked-through meat with caramelized, golden outsides and a juicy center.
- Get the Grill Hot:
- Crank the grill to medium-high before you start. The hotter, the better. It’ll keep your chicken from sticking and makes those grill marks bold.
- Soak in the Flavors:
- Pop the chicken into a sealable bag or glass dish. Pour the marinade all over so it covers every bit. Seal it or cover up and stash in the fridge for at least two hours or even overnight. More time means more taste and even juicier chicken.
- Mix the Marinade:
- In a large bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, a bit of ginger, some garlic, and sesame oil until everything looks blended. This gets your marinade started and loads every bite with sweet, savory, and just the right amount of tang.
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My top pick is always those sweet, smoky pieces of pineapple. The way grilled fruit matches the rich chicken always takes me back to family BBQs spent laughing around the picnic table. Whenever we do Huli Huli night, everyone shows up hungry and goes home with big grins.
Storage Tips
Tuck any extra chicken and pineapple in a container with a snug lid and chill in the fridge for up to three days. Warm it back up in the microwave or in a pan with a tiny splash of water to keep everything juicy.
Ingredient Substitutions
No teriyaki on hand? Just whisk the same amount of soy sauce, a bit of honey, and a dash of rice vinegar. For more island flavor, splash in some orange juice. Chicken thighs are the juiciest, but breasts also work if you cook them a little less.
Serving Suggestions
Dish it up with coconut or jasmine rice if you want something simple. Slice up some crisp cucumber salad or coleslaw on the side so you get a cool bite with the sweet heat. Or pop the chicken and pineapple into soft rolls for a killer sandwich.
Cultural and Historical Context
Huli Huli Chicken is a well-loved Hawaiian barbecue you’ll see at roadside stands everywhere. The word huli means to turn—back in the day, the chicken was literally turned over open flames to cook evenly. The sweet-and-savory glaze got huge in the 1950s and now you can’t imagine a big island party or fundraiser without it.
Seasonal Adaptations
When it’s chilly, grab boneless thighs and use a stovetop grill pan instead. Fancy it up with some jalapeno slices or a dash of cayenne to bring the summer heat indoors. Try grilling peaches or mango along with your pineapple for extra fruity goodness.
Success Stories
One year, my nephew wowed us by swapping mango into his marinade instead of pineapple—everyone went nuts for it. Now friends come by just asking about that sweet grilled chicken, so this dish has become the thing we all look forward to sharing again and again.
Freezer Meal Conversion
Mix chicken and marinade together and scoop it all into a labeled freezer bag, then flatten it out and freeze for as long as two months. Let it thaw over night in the fridge, then grill it up whenever you want that fresh-from-the-grill taste.
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Fire up this Huli Huli Chicken for your next casual cookout and let every bite sweep you off to the islands. It’s a breeze on a weeknight and special enough for a fun get-together.
Frequently Asked Questions
- → What type of chicken works best?
If you want really juicy chicken, boneless thighs are the way to go, but chicken breasts totally work here too.
- → Can I use canned pineapple instead of fresh?
Nothing beats the flavor of fresh pineapple, but you can totally swap in canned rings if you’re in a pinch.
- → How long should the chicken marinate?
Leave the chicken hanging out in the marinade for a couple hours, or stick it in the fridge overnight if you want max flavor.
- → Do I have to grill the chicken and pineapple?
Grilling’s the way to get that smoky flavor, but don’t stress if you haven’t got a grill—try a grill pan or even your oven broiler instead.
- → What can I serve as sides?
This chicken loves company like fluffy rice, charred veggies, or even a cool, crunchy salad.