We love to grill at our house and this Huli Huli Chicken has become one of our family favorites. The marinade is easy and full of such amazing flavor! It is the perfect dish for any summer cookout, family BBQ or Luau! Two of our favorite things to add to this flavorful dish are grilled pineapple and Hawaiian macaroni salad.
How Do You Make Huli Huli Chicken?
This easy recipe starts with creating a marinade by whisking together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, garlic and ginger to the marinade. Place the chicken thighs or chicken breasts into the marinade and refrigerate for 3-4 hours. Remove the chicken from the marinade, then grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink and check to make sure the chicken has reached 165°F. Baste the chicken with reserved marinade while it’s on the grill. I like to grill sliced pineapple with this recipe. I will baste the pineapple with the marinade when I baste the chicken. Finally, plate the chicken and pineapple and garnish with green onions before serving.
How Long Do You Marinate Chicken?
The chicken needs to marinate for at least 3-4 hours, but I like to marinade for 12-24 hours if I have the time. I prefer to use a Ziploc bag. So that I can make sure the marinade covers the chicken. You will not want to go past 24 hours as the acid in the pineapple juice will eventually break down the chicken.
Tips For Huli Huli Chicken
- If you don’t have a grill? You can cook this chicken on a stove top grill pan.
- This recipe calls for boneless skinless chicken thighs, but chicken breasts will also work just fine. I typically will do both, as I have some kids that will not eat chicken thighs.
- I like to serve my chicken with a macaroni salad, grilled pineapple and steamed rice.
- I like to use fresh pineapple with this recipe, but if that is not an option make sure to use pineapple in juice and not in heavy syrup.
4 pounds boneless skinless chicken thighs or chicken breasts (chicken thighs will make this dish much more authentic)
1 cup pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar
1/3 cup ketchup
1/4 cup chicken broth
2 teaspoons fresh ginger root grated
2 teaspoons minced garlic
green onions sliced for garnish
- In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1/2 cup sauce for basting while grilling. Add the chicken thighs or chicken breast and sauce to a Ziplock bag and marinate at least 3 – 24 hours
- Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink and check to make sure the chicken has reached 165°F. Baste occasionally with the leftover marinade during the last 5 minutes. Garnish with green onions if desired
HAVE YOU TRIED THIS RECIPE?
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