Description
Huli Huli Chicken is a classic Hawaiian dish featuring juicy, marinated chicken cooked to perfection with a sweet and tangy tropical sauce made from pineapple juice, soy sauce, and ginger. This recipe delivers a flavorful, tender chicken with a smoky char from grilling or skillet cooking, beautifully balanced with hints of garlic, brown sugar, and a touch of heat from Sriracha. Garnished with green onions and grilled pineapple slices, it offers a vibrant taste of the islands perfect for any occasion.
Ingredients
Scale
Chicken
- 1.5 kg / 3 lb chicken thighs (or breast)
- 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
- 1/4 cup brown sugar
- 1 tbsp Sriracha
- 2 tbsp rice vinegar (or cider vinegar)
- 1 tbsp toasted sesame oil
For Garnish
- Sliced green onion
- Pineapple slices (grilled for 3 minutes on each side for grill lines)
Instructions
- Prepare Marinade: In a bowl, combine pineapple juice, grated ginger, grated garlic, tomato ketchup, soy sauce, sherry or cooking wine, brown sugar, Sriracha, rice vinegar, and toasted sesame oil. Mix thoroughly until the sugar dissolves and ingredients are well blended.
- Reserve Marinade: Set aside 3/4 cup (185 ml) of the marinade for basting during cooking.
- Marinate Chicken: Pour the remaining marinade over the chicken thighs in a non-metallic (glass or ceramic) container. Coat the chicken evenly, cover, and refrigerate for 24 to 48 hours to allow deep flavor absorption.
- Prepare Cooking Surface: Brush BBQ grills with oil and preheat to medium-high heat. Alternatively, heat vegetable oil in a skillet over medium-high heat.
- Cook Chicken: Drain excess marinade from the chicken and place the pieces on the hot grill or skillet. Cook the first side for 2 to 3 minutes until golden; adjust heat if the chicken browns too quickly.
- Flip and Cook: Flip the chicken and cook for an additional 2 minutes on the second side.
- Baste and Continue Cooking: Generously baste the chicken with the reserved marinade, then flip and cook for 1 minute. Repeat this basting and flipping every minute for a total cooking time of about 10 minutes, or until the internal temperature reaches 75°C (167°F) for thighs, or 65°C (150°F) for breasts.
- Rest Chicken: Transfer the cooked chicken to a plate, loosely cover with foil, and let rest for 3 minutes to allow juices to redistribute.
- Serve: Garnish with sliced green onion and grilled pineapple slices for an authentic tropical presentation.
Notes
- Use canned or bottled pineapple juice that is unsweetened; fresh pineapple juice lacks the right sweetness and consistency.
- Grating fresh ginger and garlic is essential to maximize flavor and aroma in the marinade.
- If sherry or Chinese cooking wine isn’t available, a dry white wine can be a substitute.
- Marinating the chicken for longer enhances the flavor and tenderness—do not marinate for less than 24 hours.
- Adjust cooking times based on the thickness and cut of the chicken; always confirm doneness with a meat thermometer.
- Grilled pineapple slices add a delightful sweetness and visual appeal to this dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
Keywords: Huli Huli Chicken, Hawaiian Chicken, Grilled Chicken, Tropical Chicken Recipe, Pineapple Chicken Marinade, Sweet and Tangy Chicken
