Tasty Hawaiian Huli Huli Chicken (Print Version)
Grilled chicken in a sweet-salty Hawaiian marinade with charred pineapple and bright sesame onion garnish.
# Ingredients:
→ Marinade
01 -
1 tablespoon sesame oil
02 -
1 teaspoon freshly grated ginger
03 -
2 cloves garlic, finely chopped
04 -
2 tablespoons packed brown sugar
05 -
1/4 cup soy sauce
06 -
1/2 cup pineapple juice
07 -
1 cup teriyaki sauce
→ Chicken and Pineapple
08 -
1 ripe pineapple, cut into slices
09 -
4 pieces boneless, skinless chicken thighs or chicken breasts
→ Garnish
10 -
Chopped green onions
11 -
Toasted sesame seeds
# Steps:
01 -
Combine teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil in a mixing bowl. Whisk thoroughly until the sugar dissolves and the marinade is well blended.
02 -
Arrange chicken pieces in a shallow dish or sealable bag. Pour the marinade over chicken, ensuring all pieces are well coated. Cover or seal and refrigerate for a minimum of 2 hours or overnight for enhanced flavor.
03 -
Set grill to medium-high heat and allow it to become hot before proceeding.
04 -
Place pineapple slices onto the hot grill. Cook for 2 to 3 minutes per side until char marks appear and the fruit releases a sweet aroma. Remove from grill and reserve.
05 -
Remove chicken from marinade, keeping reserve marinade aside for basting. Arrange chicken on grill and cook for 6 to 7 minutes per side, periodically basting with reserved marinade. Cook until internal temperature reaches 165°F (74°C) and juices run clear.
06 -
Discard any marinade that made contact with raw chicken. Arrange grilled chicken on a platter, top with grilled pineapple, and garnish with chopped green onions and toasted sesame seeds as desired.
# Notes:
01 -
Marinating overnight imparts a deeper flavor to the chicken. Always grill to a safe internal temperature of 165°F (74°C).