Description
This Huli Huli Chicken recipe features tender, caramelized chicken coated in a sweet and tangy Pineapple Ginger Glaze. It’s an easy, family-friendly meal perfect for a taste of the tropics at home.
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 cup pineapple juice
- 0.5 cup soy sauce (low-sodium soy sauce or tamari for gluten-free options works too)
- 0.25 cup packed brown sugar (honey or maple syrup are good alternatives)
- 2 Tbsp grated fresh ginger (always use fresh for best taste)
- 4 cloves minced garlic (fresh garlic cloves offer superior flavor)
- 0.25 cup ketchup
- 2 Tbsp rice vinegar
Instructions
- Prepare The Marinade: In a medium bowl, whisk together 1 cup pineapple juice, 0.5 cup soy sauce, 0.25 cup packed brown sugar, 2 Tbsp grated fresh ginger, 4 minced garlic cloves, 0.25 cup ketchup, and 2 Tbsp rice vinegar until completely smooth. (5 minutes; ensure no sugar lumps remain)
- Marinate The Chicken: Add 2 lbs chicken pieces to the marinade in a large bowl or zip-top bag, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours for maximum flavor. (Overnight for truly deep flavor infusion)
- Preheat And Prepare: If grilling, preheat your grill to medium-high heat (375-400°F/190-200°C). If baking, preheat oven to 375°F (190°C) and line a sturdy sheet pan with foil for easy cleanup. (Allow 10-15 minutes for preheating)
- Cook The Chicken: For grilling method, place chicken on the hot grill, discarding excess marinade. Cook for 6-8 minutes per side, or until deeply browned grill marks appear and internal temperature reaches 165°F (74°C). For baking method, arrange chicken in a single layer on the prepared sheet pan. Bake for 25-35 minutes, flipping once halfway, until golden and cooked through. (The juices should run clear; use a meat thermometer and do not overcook)
- Make The Glaze: While chicken cooks, pour the remaining marinade into a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. (If the glaze gets too thick, add a splash of pineapple juice to loosen it.)
- Glaze And Serve: Brush the thickened Pineapple Ginger Glaze generously over the cooked chicken during the last 5 minutes of grilling or baking. Allow it to caramelize and become sticky. Serve immediately. (The glaze will be glossy and beautiful)
Notes
Consider a dash of sesame oil for nutty aroma, or a pinch of sriracha for a gentle kick. Fresh pineapple chunks can be grilled alongside for extra flavor. For healthier variations, choose organic chicken. For low-carb options, use a sugar substitute (like erythritol) in the glaze and tamari for soy sauce. For a paleo option, swap soy sauce for coconut aminos and brown sugar for honey. Always use fresh ginger root and garlic cloves over their powdered counterparts for superior, vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken thigh/breast (approx. 150 g)
- Calories: 380 calories
- Sugar: 13 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Huli Huli Chicken, Pineapple Ginger Glaze, Hawaiian, grilled chicken, baked chicken, easy dinner, family-friendly, sweet and tangy