Hawaiian-Style Huli Huli Chicken

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Get ready to fire up the grill and treat your tastebuds to a tropical getaway with this irresistible Huli Huli Chicken. Originating from Hawaii, this grilled chicken dish is known for its signature sweet and savory glaze made from pineapple juice, soy sauce, brown sugar, garlic, and ginger. It’s juicy, sticky, smoky, and packed with bold island flavor in every bite.

Whether you’re hosting a summer barbecue or just want to bring some sunshine to your weekday dinner, Huli Huli Chicken is the perfect crowd-pleaser. The name “huli huli” means “turn turn” in Hawaiian—referring to how it’s traditionally cooked on a rotisserie, but it’s just as easy to make on a home grill or stovetop. This is island comfort food at its finest.

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Ingredients for Huli Huli Chicken

• 4–6 boneless, skinless chicken thighs or breasts
• 1 cup pineapple juice
• ½ cup soy sauce
• ⅓ cup brown sugar
• ¼ cup ketchup
• 2 tablespoons rice vinegar
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 1 tablespoon sesame oil (optional for added depth)
• Pineapple chunks or slices for topping (optional, but delicious)
• Green onions or sesame seeds for garnish (optional)
• Salt and pepper, to taste

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Step 1: Marinate the Chicken

In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, garlic, and sesame oil. This will be your Huli Huli marinade. Pour about two-thirds of the marinade into a large zip-top bag or a shallow dish, then add the chicken. Seal or cover, and refrigerate for at least 4 hours, preferably overnight for the deepest flavor.

Step 2: Prep the Grill

When you’re ready to cook, preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. While the grill heats up, take the chicken out of the marinade and allow any excess to drip off. Discard the used marinade to avoid cross-contamination.

Step 3: Cook the Chicken

Place the chicken on the hot grill. Cook for about 5–7 minutes per side, depending on thickness, until nicely charred and cooked through (internal temperature should be 165°F/74°C). While grilling, baste the chicken occasionally with the reserved marinade to create a flavorful glaze and build up that sticky caramelized coating.

Step 4: Add Pineapple (Optional but Recommended!)

During the last few minutes of grilling, you can toss some pineapple chunks or slices on the grill alongside the chicken. They’ll caramelize beautifully and add a burst of sweet tropical flavor to each bite.

Step 5: Serve and Garnish

Once done, let the chicken rest for a few minutes. Slice or serve whole, and sprinkle with chopped green onions or sesame seeds for a fresh finish. Pair with rice, grilled vegetables, or a crisp salad.

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Storage Instructions

To store leftover Huli Huli Chicken, allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. For longer storage, place portions in freezer-safe bags or containers and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stove or in the microwave until warmed through.

To maintain the chicken’s moisture during reheating, you can splash a bit of pineapple juice or water over it before covering and warming.

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Estimated Nutrition (Per Serving – based on 6 servings)

• Calories: 320
• Protein: 30g
• Fat: 12g
• Saturated Fat: 3g
• Carbohydrates: 22g
• Sugar: 16g
• Fiber: 1g
• Sodium: 900mg

Note: Nutritional values may vary depending on exact ingredients and portion sizes.

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Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work great—just make sure not to overcook them as they can dry out faster than thighs.

2. Do I have to grill it?

Nope. You can also bake the chicken at 400°F (200°C) for about 25–30 minutes or cook it in a stovetop grill pan.

3. Is the marinade supposed to be sweet?

Yes! The sweet-savory flavor is a key part of Huli Huli Chicken, thanks to pineapple juice and brown sugar.

4. Can I make this dish spicy?

Absolutely. Add chili flakes or a splash of sriracha to the marinade for a little heat.

5. What sides go well with Huli Huli Chicken?

Steamed rice, grilled veggies, macaroni salad, or even tropical slaw pair beautifully.

6. Can I marinate the chicken for too long?

Over-marinating (past 24 hours) may make the texture mushy due to the acids in the pineapple juice. Stick to 4–12 hours.

7. Can I reuse the marinade after marinating?

No, unless you boil it for several minutes to kill any bacteria. It’s best to reserve some unused marinade for basting or serving.

8. How do I know the chicken is done?

Use a meat thermometer. It should read 165°F (74°C) in the thickest part of the meat.

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