Huli Huli Chicken Recipe

close up overhead shot of huli huli chicken and pineapple on plate

Course: Main Course

Cuisine: American

Keyword: grilled huli huli chicken, hawaiian chicken recipe, hawaiian grilled chicken, huli huli chicken, huli huli sauce, pineapple bbq chicken

Prep Time: 5

Cook Time: 15

Marinating Time: 4

Total Time: 4 20

Servings:

Calories: 406kcal

Author: Jessica Formicola

Make easy grilled Huli Huli chicken with a sticky pineapple BBQ-style sauce- sweet, tangy, and caramelized just like the Hawaiian classic. Perfect for weeknights or parties.

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Ingredients

Huli Huli Sauce & Marinade:

3/4 cup light brown sugar
1/2 cup pineapple juice
1/2 cup ketchup
1/2 cup light soy sauce
1/3 cup sherry
2 teaspoon fresh ginger , grated
2 cloves garlic , grated
2 tablespoons cornstarch or arrowroot

Chicken:

2 pounds boneless chicken thigh fillets or boneless skinless chicken breasts
8-12 slices pineapple , fresh or canned
2 tablespoons scallions , chopped diagonally

Instructions

For the Huli Huli Sauce:

In a medium mixing bowl, whisk together the 3/4 cup light brown sugar, 1/2 cup pineapple juice, 1/2 cup ketchup, 1/2 cup light soy sauce, 1/3 cup sherry, grated 2 teaspoon fresh ginger and 2 cloves garlic.
Use half of the sauce for the chicken marinade.
Place the other half of the sauce in a small saucepan and bring to a low simmer.
In a separate bowl, whisk together the 2 tablespoons cornstarch or arrowroot with 1/4 cup water. Whisk into the sauce and continue heat and whisk until it thickens and start to become glossy.
Set it aside for serving and dipping.

For the Chicken:

Combine the raw 2 pounds boneless chicken thigh fillets or boneless skinless chicken breasts with half of the huli huli sauce in a large bowl, tossing to coat. Cover and marinade in the refrigerator for at least 4 hours, but up to 1 day.
Remove the chicken and discard excess marinade. Heat the grill to medium high heat (about 350°F) and oil the grates.
Grill the chicken for 5-6 minutes on each side or until they reach an internal temperature of 165°F using an instant read digital thermometer. Remove and allow to rest while you grill the pineapple rings.
Place the 8-12 slices pineapple directly on the grates for 1-2 minutes or until they get grill marks.
Remove and serve the chicken with the pineapple rings, garnish with chopped 2 tablespoons scallions and a side of the thickened huli huli sauce. If desired, you can baste with the cooked huli huli sauce before serving instead of serving on the side.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

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