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This Hawaiian Huli Huli Chicken with Pineapple brings punchy tropical flavors together with juicy chicken and caramelized fruit straight from the grill. The sweet and savory marinade comes together quickly and infuses the chicken with that signature Hawaiian barbecue taste. This is one of those dishes that always brings out big smiles at family cookouts and makes dinnertime feel like a celebration any night of the week.
I first discovered Huli Huli chicken on a summer trip to Maui. Back at home, I put my own spin on it with a few pantry tweaks and fresh pineapple. Now it is my favorite way to bring a taste of the islands to the backyard.
Ingredients
- Boneless skinless chicken thighs or breasts: these stay juicy and grill beautifully pick good-quality meat for best results
- Teriyaki sauce: gives the marinade a sweet salty base use your favorite bottled variety or homemade
- Pineapple juice: provides tropical sweetness and makes the chicken extra tender use fresh if possible for a brighter taste
- Soy sauce: builds deep flavor and balances the sweetness choose low-sodium for lighter salt
- Brown sugar: deepens the caramelized glaze helps with browning dark brown sugar is extra flavorful
- Minced garlic and fresh ginger: together these add warmth and zing fresh ginger makes a huge difference in taste
- Sesame oil: offers subtle nutty richness look for toasted variety for deeper flavor
- Fresh pineapple: sliced into rings grilling will bring out the juiciness pick fruit that feels heavy with a sweet fragrance
- Sesame seeds and sliced green onions for garnish: these add color crunch and a bit of freshness totally optional but highly recommended
Step-by-Step Instructions
- Marinate the Chicken:
- Whisk together teriyaki sauce pineapple juice soy sauce brown sugar garlic ginger and sesame oil in a medium bowl until the sugar dissolves and everything is well mixed. Place your chicken pieces into a resealable bag or shallow baking dish. Pour the marinade over the chicken making sure all pieces are well coated. Cover or seal and refrigerate for at least two hours but for maximum flavor let it marinate overnight
- Prep the Grill:
- Preheat your grill to medium-high heat. Give it time to get nice and hot so the chicken and pineapple will sear quickly and pick up those grill marks
- Grill the Chicken:
- Remove the chicken pieces from the marinade but do not throw out the marinade just yet. Grill the chicken for about six to seven minutes on each side using some of the leftover marinade to baste as you go. This will build more layers of flavor and a glossy finish. Continue grilling until the chicken is cooked through and the juices run clear
- Grill the Pineapple:
- Place the fresh pineapple rings directly onto the grill next to the chicken. Let them cook for two to three minutes per side until you see those beautiful sear marks and the fruit turns golden and caramelized
- Serve and Garnish:
- Arrange the grilled chicken on a serving platter. Top with the caramelized pineapple and garnish with sesame seeds and sliced green onions if you like that fresh finish
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Huli Huli chicken reminds me of cookouts growing up where we tried new marinades every summer. The grilled pineapple is always a showstopper and has become my favorite part of the meal.
Storage Tips
Leftover chicken and pineapple keep covered in the fridge for three days and taste great cold or reheated. For best results reheat gently to keep the chicken moist. You can freeze grilled chicken by wrapping tightly then thaw in the fridge overnight.
Ingredient Substitutions
Try boneless pork chops if you have them or swap fresh pineapple for canned slices in a pinch but be sure to drain them. If you are out of teriyaki use a mix of extra soy sauce with a splash of honey or maple syrup.
Serving Suggestions
This chicken shines with a simple side of white rice or coconut rice. Add a scoop of crisp coleslaw or grilled veggies to round out the plate. For a festive touch serve with tiki drinks and a sprinkle of cilantro.
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Cultural and Historical Context
Huli Huli means turn turn in Hawaiian and the dish was originally cooked on large spits and basted as it roasted. The style is native to Hawaiian barbecue and every roadside stand has their own secret blend but pineapple is always part of the celebration.
Common Queries
- → How long should the chicken marinate for best flavor?
Marinate the chicken for at least 2 hours, but overnight in the refrigerator delivers the richest flavor.
- → Can chicken breasts be used instead of thighs?
Yes, both boneless, skinless breasts or thighs work well. Adjust grilling time to ensure even cooking.
- → What is the key to caramelizing pineapple on the grill?
Use fresh pineapple and grill over medium-high heat. Watch for grill marks and a golden color for the best sweetness.
- → Is it necessary to reserve marinade for basting?
Yes, set aside marinade before adding chicken to use for basting. Discard any marinade that contacted raw meat.
- → What garnishes enhance the final dish?
Sesame seeds and sliced green onions add flavor and visual appeal. Cilantro can also be added for freshness.