Huli Huli Chicken
A delicious Hawaiian chicken dish marinated in a sweet-savory sauce that evokes the flavors of the tropics, perfect for family gatherings and quick weeknight dinners.
Ingredients
For the Marinade
- 1 cup pineapple juice For that distinctive Hawaiian flavor.
- 1/2 cup soy sauce Adds depth; consider low-sodium if you're watching salt intake.
- 1/4 cup brown sugar Sweetens the sauce; can substitute with honey for a different twist.
- 3 cloves garlic, minced Fresh garlic brings warmth; garlic powder can work in a pinch.
- 1 tablespoon grated fresh ginger Feel free to adjust based on preference.
- 1 tablespoon ketchup For richness; omit if avoiding processed ingredients.
- 1 teaspoon sesame oil Adds nuttiness; olive oil can be used instead.
For the Chicken
- 2 lbs chicken thighs or breasts Chicken thighs hold onto moisture better than breasts.
- Chopped green onions and sesame seeds, for garnish Optional, but they enhance presentation and flavor.
Instructions
Preparation
- In a large bowl, mix pineapple juice, soy sauce, brown sugar, garlic, ginger, ketchup, and sesame oil.
- Add the chicken, making sure each piece is well-coated. Allow it to marinate for at least 15 minutes.
Cooking
- Preheat your grill to medium-high heat or a stovetop grill pan.
- Remove the chicken from the marinade, letting any excess liquid drip off. Place it on the grill, cooking for about 6-7 minutes on each side.
- Ensure the chicken reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for about 5 minutes before slicing.
- Garnish with chopped green onions and sesame seeds.
Serving
- Serve your Huli Huli Chicken with a side of rice or a colorful salad.
Notes
Leftovers can be stored in an airtight container for up to 3 days. For longer storage, freeze for about 3 months. To reheat, use medium heat on a pan or microwave, covering to retain moisture.