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Authentic Grilled Hawaiian Huli Huli Chicken with Sweet Pineapple Glaze

Close-up of several pieces of glazed and grilled hawaiian huli huli chicken stacked on a white plate.
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Make this authentic Hawaiian Huli Huli Chicken on your grill for a sweet, smoky, and tropical dinner. The simple marinade creates incredibly juicy chicken perfect for your next backyard barbecue favorite.

Ingredients

Scale
  • 3 lbs chicken pieces (thighs or breasts)
  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground black pepper
  • 1/4 cup pineapple preserves or jam (for basting)
  • 1 tablespoon rice vinegar (for basting)
  • Fresh pineapple rings for grilling (optional)

Instructions

  1. Combine the pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, minced garlic, sesame oil, and black pepper in a bowl. Whisk until the sugar dissolves. This is your Huli Huli Sauce Recipe base.
  2. Place the chicken pieces in a large, sealable bag or shallow dish. Pour half of the marinade over the chicken, ensuring all pieces are coated. Reserve the remaining half of the marinade for basting later.
  3. Refrigerate the chicken for at least 4 hours, or preferably overnight, to absorb the flavor. This creates the best marinade for Huli Huli.
  4. About 30 minutes before grilling, prepare your grill for medium-high heat. Lightly oil the grates.
  5. Remove the chicken from the marinade, discarding the used marinade.
  6. Grill the chicken for 6 to 8 minutes per side, turning frequently (this is the ‘huli’ or turn).
  7. While the chicken cooks, mix the reserved pineapple preserves/jam and rice vinegar in a small saucepan over low heat until smooth. This is your glaze.
  8. During the last 5 minutes of cooking, brush the chicken generously with the pineapple glaze every time you turn it. Continue grilling until the internal temperature reaches 165 degrees Fahrenheit and the chicken has a nice caramelized char.
  9. If using, grill the pineapple rings alongside the chicken for 2-3 minutes per side until lightly charred.
  10. Remove the chicken from the grill and let it rest for 5 minutes before serving. Serve with grilled pineapple, white rice, and Hawaiian mac salad for a complete Island Style Chicken Dinner.

Notes

  • For extra flavor, use bone-in, skin-on chicken thighs. They stay juicier on the grill.
  • If you prefer baking over grilling, you can bake this at 400 degrees Fahrenheit for 30-35 minutes, basting frequently with the glaze during the last 10 minutes.
  • This recipe works well for making Chicken and Pineapple kabobs.

Nutrition

Find it online: https://purecookingjoy.com/hawaiianhulichickenrecipegrilling/

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