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This Tasty Hawaiian Huli Huli Chicken is the ultimate summer cookout dish melting together sweet pineapple and bold marinade flavors. Marinated chicken is paired with golden grilled pineapple and a shower of green onions and sesame seeds for serious backyard vacation vibes. One bite and you will see why it never lasts long at my table.
Every time I make this recipe my friends ask me for the secret It is honestly all about that garlicky ginger marinade soaking into the chicken and grilling up sticky and caramelized
Ingredients
- Sesame oil: adds rich nutty background flavor and helps the marinade cling to the chicken Pick a toasted one for max aroma
- Fresh ginger: brings a zippy warmth Use a microplane for the freshest strongest punch
- Garlic: adds depth and savory essence Choose firm cloves without green shoots inside
- Packed brown sugar: balances the saltiness and ensures glazing action Dark or light brown both work
- Soy sauce: gives the signature salty umami flavor Go low sodium if you prefer less salt
- Pineapple juice: for real Hawaiian sweetness and gentle acidity Press your own from ripe pineapple for the brightest flavor
- Teriyaki sauce: builds base flavor Use a thicker brand for maximum clinging
- Ripe pineapple (cut into rings): caramelizes beautifully on the grill Pick one that smells sweet at the base and yields slightly to pressure
- Boneless skinless chicken thighs or breasts: Both work Choose thighs for deeper flavor or breasts for lean protein
- Chopped green onions: bring a fresh finish Use the green and white parts
- Toasted sesame seeds: give crunch and nutty aroma Toast your own for aroma right before serving
Instructions
- Combine the Marinade:
- Mix together teriyaki sauce pineapple juice soy sauce brown sugar garlic ginger and sesame oil in a large bowl Stir well to blend so sugar dissolves completely and the ginger and garlic are evenly distributed
- Marinate the Chicken:
- Place chicken pieces in a dish or resealable bag Pour all the marinade over the chicken seal it up and refrigerate at least two hours or leave overnight for deep flavor penetration The chicken should be well coated with marinade on all sides
- Preheat the Grill:
- Heat your grill to medium high let it warm up well for even cooking Brush the grates with oil to prevent sticking
- Grill the Chicken:
- Lift chicken out of the marinade and set aside the leftover marinade for brushing Place chicken on the hot grill Cook 6 to 7 minutes per side brushing occasionally with the saved marinade Use a meat thermometer to check for doneness at 165 degrees inside
- Grill the Pineapple:
- Lay pineapple rings on the grill alongside the chicken Grill each side for 2 to 3 minutes until well marked and fragrance fills the air Remove once charred and juicy
- Serve and Garnish:
- Set grilled chicken on a platter Top with grilled pineapple rings Sprinkle over chopped green onions and freshly toasted sesame seeds for color aroma and crunch Throw away any marinade that touched raw chicken
I will always remember my uncle standing at the grill hawk-eyed and turning the chicken with tongs then tossing me the first piece He claimed the grilled pineapple should never be skipped because it makes the chicken sing
Storage Tips
Let leftover chicken cool before storing in an airtight container in the refrigerator It will keep for about three days For longer storage freeze cooked chicken and pineapple slices separately and thaw overnight in the fridge before reheating Gently reheat the chicken covered in foil in a low oven to retain juiciness
Ingredient Substitutions
You can use chicken breast if you want a leaner result but chicken thighs stay juicier for grilling If fresh pineapple is not available use canned pineapple rings packed in juice not syrup Tamari or coconut aminos easily substitute for soy sauce if you need a gluten free option
Serving Suggestions
Serve with steamed jasmine rice and a quick cucumber salad for a light summer plate I sometimes spoon extra grilled pineapple over rice for more sweetness For a potluck slice chicken and pineapple and pile them onto toasted Hawaiian rolls for sliders
Cultural and Historical Context
Huli Huli chicken originates from Hawaii and huli actually means to turn or rotate a nod to the traditional method of turning the chicken over the grill for even cooking The combination of Asian marinades with tropical fruit reflects Hawaiian multicultural influences Modern recipes make it perfect for the backyard barbecue
Seasonal Adaptations
Swap in grilled peaches or nectarines when pineapple is not in season Add sliced red peppers to the grill for a pop of color and extra veggie serving Brushed corn cobs on the side pick up extra marinade flavor
Success Stories
My neighbor tried the marinade on grilled tofu and texted me that it was the best tofu she had ever eaten My kids voted this their favorite summer dinner and help skewer the pineapple rings for fun There is always someone who asks for seconds
Freezer Meal Conversion
To make ahead freeze raw chicken in marinade in a zip bag and thaw in the fridge overnight before grilling Grill the pineapple fresh for best texture Frozen leftovers are excellent for meal prep bowls
Let the aroma of pineapple and sesame fill your kitchen and enjoy every bite This is truly a taste of summer and a crowd-pleaser for any occasion
Recipe FAQs
- → What type of chicken works best for this dish?
Boneless, skinless chicken thighs are ideal for juiciness, but chicken breasts can also be used for a leaner option.
- → How long should I marinate the chicken?
Marinate the chicken for at least 2 hours, though overnight marinating gives deeper flavor absorption.
- → Can I use canned pineapple instead of fresh?
Fresh pineapple is best for grilling and flavor, but thick canned rings can be substituted if needed.
- → What’s the key to a flavorful glaze?
Balancing sweet pineapple juice, salty soy and teriyaki, ginger, garlic, and brown sugar ensures a rich, sticky glaze.
- → How do I know when the chicken is cooked?
The chicken is ready when it reaches 165°F internally and is golden with char marks outside.