The first time I tried Huli Huli Chicken was at a beach party with neighbors—everyone shared their favorites and we always went back for more. It’s now the top meal my family requests whenever we’re grilling.
Flavorful Ingredients
- Chicken breasts or thighs, boneless and skinless: super juicy and tender if you go for air-chilled or organic cuts
- Teriyaki sauce: gives that signature rich taste go with low sodium if you want less salt
- Pineapple juice: brings out sweetness and keeps chicken nice and soft use only pure juice—skip anything with extra sugar
- Soy sauce: adds a salty punch that tames the sugar stick to low sodium or naturally brewed for a lighter taste
- Brown sugar: makes it sweet and brings a touch of molasses depth try dark brown sugar for even more flavor
- Fresh garlic: chop it up for a little warmth bigger cloves give you the best flavor
- Fresh ginger: grate a bit in for some spicy pep choose smooth knobs with no cuts or bumps
- Sesame oil: brings a deep roasted taste opt for toasted sesame oil for real boldness
- Fresh pineapple rings: slice for grilling and a fun garnish grab a firm pineapple with fresh leaves and sweet smell
- Garnishes: sliced green onions and a sprinkle of sesame seeds for crunch and color only use green onions that look crisp and bright
Easy Instructions
- Finish Up and Plate:
- Lay your grilled chicken onto a platter and crown each piece with a warm pineapple ring. Throw on some green onions and sesame seeds if you want a bright finish and extra crunch.
- Sear the Pineapple:
- Place fresh pineapple rings right on the hot grill grates. Let them cook around two or three minutes per side, flipping once. You want clear grill lines and a bit of caramel color that makes every bite sweeter and juicier.
- Grill and Baste as You Go:
- Take chicken out of the marinade, shake off the extra liquid. Set aside the marinade—you’ll brush it on later. Throw chicken onto the grill for roughly six or seven minutes each side, brushing with leftover marinade here and there. The goal is cooked-through meat with caramelized, golden outsides and a juicy center.
- Get the Grill Hot:
- Crank the grill to medium-high before you start. The hotter, the better. It’ll keep your chicken from sticking and makes those grill marks bold.
- Soak in the Flavors:
- Pop the chicken into a sealable bag or glass dish. Pour the marinade all over so it covers every bit. Seal it or cover up and stash in the fridge for at least two hours or even overnight. More time means more taste and even juicier chicken.
- Mix the Marinade:
- In a large bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, a bit of ginger, some garlic, and sesame oil until everything looks blended. This gets your marinade started and loads every bite with sweet, savory, and just the right amount of tang.
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