If you’ve ever visited Hawaii (or happen to reside there), you might have sampled huli huli chicken. This dish features marinated chicken that’s grilled to perfection and basted with a glossy, savory sauce. Throw in some caramelized grilled pineapple for the ultimate tasting experience.
The dish was first created by entrepreneur Ernest Morgado in Honolulu in 1955. He developed a method of grilling chicken coated in a sweet teriyaki sauce, which quickly became a hit across Hawaii.
The term “huli” is Hawaiian for “turn,” reflecting the frequent flipping required during cooking to prevent the sugary sauce from burning, thus ensuring the chicken achieves a deliciously caramelized exterior.
This recipe offers the perfect blend of sweet and savory and is straightforward enough to prepare on a weekday evening.
Helpful Hints for Perfect Huli Huli Chicken
- The chicken can be marinated up to 4 hours before grilling. Avoid marinating longer to prevent the pineapple’s enzymes from softening the chicken excessively.
- Due to the sugar content in the glaze, it’s best to apply it towards the end of cooking. This technique allows the sauce to thicken and char slightly without burning. Remember to turn the chicken frequently!
- Feel free to use different cuts of chicken. If using boneless, skinless breasts, cook until the internal temperature reaches 155° to 160°F, then allow it to rest. The temperature should rise to 165°F as it rests.
Simply Recipes / Photo by Robby Lozano / Food Styling by Sally McKay / Christina Daley
Ideas While You Grill
- Sweet and Salty Grilled Watermelon
- Grilled Grapefruit Paloma
- Grilled Corn on the Cob
- Grilled Potatoes
Huli Huli Chicken
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Ingredients
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1 cup pineapple juice
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2/3 cup soy sauce
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1/2 cup ketchup
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1/3 cup packed dark brown sugar
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1/3 cup dry sherry
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2 tablespoons apple cider vinegar
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1 tablespoon grated fresh ginger (from a 2-inch piece)
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5 cloves garlic, grated or finely minced (about 1 tablespoon)
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2 1/2 pounds small boneless, skinless chicken thighs (8 to 9 small thighs)
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Canola oil, for grilling
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6 (1-inch-thick) fresh cored pineapple rings
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Thinly sliced scallions, optional
Method
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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.
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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.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
