Hawaiian Huli Huli Chicken (Print Version)
Grilled chicken with pineapple, tangy teriyaki glaze, and fresh sesame green onion topping.
# Ingredients:
→ Marinade
01 -
1 cup teriyaki sauce
02 -
1/2 cup pineapple juice
03 -
1/4 cup soy sauce
04 -
2 tablespoons brown sugar
05 -
2 cloves garlic, minced
06 -
1 teaspoon fresh ginger, grated
07 -
1 tablespoon sesame oil
→ Chicken and Pineapple
08 -
4 boneless skinless chicken thighs or breasts
09 -
1 fresh pineapple, sliced into rings
→ Garnish
10 -
Sesame seeds
11 -
Sliced green onions
# Instructions:
01 -
Whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil in a mixing bowl until thoroughly combined.
02 -
Place chicken thighs or breasts in a resealable plastic bag or shallow dish. Pour marinade over chicken, seal or cover, and refrigerate for a minimum of 2 hours or overnight for best results.
03 -
Preheat grill to medium-high heat.
04 -
Remove chicken from marinade, reserving excess marinade for basting. Grill chicken for 6 to 7 minutes per side, basting occasionally with reserved marinade, until internal temperature reaches 165°F and chicken is fully cooked.
05 -
Arrange pineapple rings on the grill and cook for 2 to 3 minutes per side until grill marks develop and pineapple is caramelized.
06 -
Discard any leftover marinade that was in contact with raw chicken. Arrange grilled chicken on a platter, top with grilled pineapple, and garnish with sesame seeds and sliced green onions as desired.
# Notes:
01 -
For deeper flavor, marinate chicken overnight in the refrigerator. Allowing the chicken to come closer to room temperature before grilling helps promote even cooking.