Huli-huli Chicken Recipe 🐓 • A Hawaiian Classic! - Episode 755

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos are a soy-free alternative with a similar flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

pineapple juice

🥗Healthier: fresh pineapple puree

💰Cheaper: canned pineapple juice

Canned juice is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral-flavored alternative.

In a mixing bowl, add unsweetened pineapple juice, brown sugar, ketchup, cooking sherry, low-sodium soy sauce, balsamic vinegar, sriracha sauce, sesame oil, minced ginger, pressed garlic, smoked paprika, ground sea salt, and freshly ground black pepper.

Whisk until the ingredients are nicely combined.

Pour about a third of the marinade over the bone-in, skin-on chicken thighs, ensuring they are coated.

Cover the remaining marinade and store it in the fridge until needed.

Seal the chicken in a re-sealable plastic bag and shake well to evenly disperse the marinade.

Place the bag in a plate to catch any leaks and transfer to the fridge for 4 to 12 hours.

After marinating, take the chicken thighs out of the fridge and let them reach room temperature.

Pour the leftover marinade (about 1 ½ cups) into a saucepan and set the heat on medium-low to reheat it slowly.

Prepare the grill by oiling paper towels with tongs and wiping the grates to prevent sticking.

Preheat the grill to between 375 to 425ºF.

Place the chicken thighs skin side down on the grill and close the lid, cooking until nicely browned for about 5 minutes.

Flip the chicken thighs and cook for another 5 minutes.

Add pineapple slices to the grill and flip them once there are nice grill marks.

After 5 minutes, flip the chicken thighs again and baste them with the marinade, ensuring they are well covered.

Close the lid and grill for another 5 minutes, flipping the pineapple slices as well.

After the time is up, flip the chicken thighs for the last time and baste them generously with the remaining marinade.

Remove the pineapple slices from the grill, close the lid, and grill the chicken for the final 5 minutes or until the internal temperature reaches 175ºF.

Serve the Huli-huli Chicken immediately with grilled pineapple, white rice, and topped with sliced green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens