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Huli Huli chicken with pineapple and rice on white platter
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5 from 3 votes

Huli-Huli Chicken

Huli-Huli Chicken is a traditional Hawaiian chicken dish made with ginger, garlic, soy sauce, and pineapple to create a sweet-savory flavor.
Prep Time10 minutes
Cook Time20 minutes
Marinate4 hours
Total Time4 hours 30 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 410kcal
Author: Chef Dennis Littley

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • ¼ cup light brown sugar packed
  • ¼ cup ketchup
  • ¼ cup low sodium soy sauce
  • ¼ cup pineapple juice
  • 1 ½ teaspoon ginger finely minced
  • 1 ½ teaspoon garlic finely minced
  • ½ teaspoon sweet paprika
  • ½ teaspoon chili powder
  • 4 teaspoon apple cider vinegar
  • ¼ teaspoon black pepper
  • 6 rings fresh pineapple
  • 2 tablespoon sliced green onions for garnish

Instructions

  • Rinse the chicken thighs with cold water then pat dry with paper towels.
  • Add the brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, minced ginger, minced garlic, black pepper, chili powder, and sweet paprika to a large bowl and whisk to combine.
  • Remove ½ cup of the marinade and set aside until needed.
  • Pour the marinade into a large ziplock bag, then add the chicken to the bag.
  • Move the chicken around in the bag so it's well-coated. Seal the bag and refrigerate for 4-6 hours.
    *Overnight is best but no longer than 24 hours.
  • Place a grill pan over medium high heat and lightly brush the grill pan with oil.
  • Place the chicken on the hot grill pan and let it cook for 5-6 minutes without turning or moving. Turn the chicken over and continue cooking until the internal temperature of the chicken reaches 165°F.
    *Discard the marinade.
  • Remove the chicken from the pan and place it on a platter. Tent it with aluminum foil to keep it warm.
  • Place the pineapple rings on the grill pan and let them cook for 2-3 minutes on each side or until they start to show good color..
  • While the pineapple is cooking, heat the reserved marinade over medium-high heat until it begins to boil. After boiling for one minute, remove the pan from the heat. This will thicken the sauce.
  • Remove the pineapple from the grill pan.
  • Brush the thickened sauce over the chicken and serve with the grilled pineapple and rice.

Notes

*Don't be tempted to use fresh pineapple juice to make the marinade, it contains a natural tenderizer that will make the chicken soft and mushy.

Nutrition

Calories: 410kcal | Carbohydrates: 35g | Protein: 46g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 921mg | Potassium: 818mg | Fiber: 2g | Sugar: 30g | Vitamin A: 373IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 3mg