I remember the first time I tasted Hawaiian Huli Huli Chicken at a local fair. The sweet and smoky aroma wafting from the grill drew me in, and one bite transported me to a tropical paradise. This recipe holds a special place in my heart because it brings together the warmth of family gatherings and the vibrant flavors of Hawaii. When you prepare this dish, you’re not just cooking; you’re creating memories filled with laughter and smiles. The unique blend of teriyaki, pineapple, and grilled chicken makes this recipe a delightful treat that is sure to impress.
why make this recipe
Making Hawaiian Huli Huli Chicken is a great choice for several reasons. It is simple yet flavorful, making it perfect for both weeknight dinners or special occasions. The marinade enhances the chicken’s taste, while the grilled pineapple adds a sweet touch that balances everything beautifully. Plus, it’s a fun dish to make with loved ones, encouraging teamwork in the kitchen. This recipe also offers a taste of the tropics without needing to travel far, bringing a bit of Hawaii right to your dining table.
how to make Hawaiian Huli Huli Chicken
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts or thighs (organic or air-chilled preferred)
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice (no sugar added)
- ¼ cup low-sodium or naturally brewed soy sauce
- 3 tbsp dark brown sugar
- 2 large garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
- 4 fresh pineapple rings
- Cooked white rice (for stacking)
- 2 tbsp sliced green onions (for garnish)
- 1 tsp sesame seeds (for garnish)
Directions:
- Make the Marinade: In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil.
- Marinate the Chicken: Place chicken in a large zip-top bag or shallow dish. Pour marinade over it, seal, and refrigerate for at least 2 hours (or overnight for max flavor).
- Grill the Chicken: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade (reserve marinade), and grill for 6–7 minutes per side until cooked through and charred.
- Grill Pineapple: Add pineapple rings to the grill. Cook 2–3 minutes per side until caramelized.
- Make the Glaze: In a small saucepan, boil reserved marinade for 5–6 minutes until thickened into a glossy sauce.
- Assemble the Stack: Spoon rice onto a plate, layer with grilled chicken, top with a grilled pineapple ring, then drizzle with glaze. Garnish with green onions and sesame seeds.
how to serve Hawaiian Huli Huli Chicken
Serve Hawaiian Huli Huli Chicken on a bed of fluffy white rice for a hearty meal. You can place the grilled chicken and pineapple on top of the rice, drizzling the thick glaze over everything. For an extra tropical touch, consider pairing it with a simple side of steamed vegetables or a fresh salad.
how to store Hawaiian Huli Huli Chicken
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave or warm it in a skillet over low heat until heated through. If you have leftover rice, keep it separately and reheat it alongside the chicken for the best taste.
tips to make Hawaiian Huli Huli Chicken
- Marinate the chicken overnight if possible. This allows the flavors to really soak in.
- Make sure your grill is hot enough to get nice grill marks and caramelization on the chicken and pineapple.
- Don’t skip the glaze step; it adds extra flavor and richness.
- You can use an indoor grill pan if you don’t have an outdoor grill.
variation
You can easily make a vegetarian version by using firm tofu or veggie burgers instead of chicken. Just marinate and grill them the same way. You can also try adding other toppings like diced avocado or a squeeze of lime for added zest.
FAQs
- Can I use chicken with skin?
- Yes, you can use chicken with skin. Just keep in mind that the cooking time may vary.
- What if I don’t have a grill?
- You can use a grill pan on your stovetop or bake the chicken in the oven at 400°F for about 25-30 minutes.
- Is there a low-carb alternative to rice?
- Yes, you can serve the chicken over cauliflower rice or a salad to keep it low-carb.
Hawaiian Huli Huli Chicken
Ingredients
Marinade Ingredients
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice (no sugar added)
- ¼ cup low-sodium or naturally brewed soy sauce
- 3 tbsp dark brown sugar
- 2 large garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
Chicken and Toppings
- 1.5 lbs boneless, skinless chicken breasts or thighs organic or air-chilled preferred
- 4 pieces fresh pineapple rings
- 2 tbsp sliced green onions for garnish
- 1 tsp sesame seeds for garnish
- Cooked white rice for stacking
Method
Preparation
- In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil to create the marinade.
- Place chicken in a large zip-top bag or shallow dish. Pour marinade over it, seal, and refrigerate for at least 2 hours or overnight for maximum flavor.
Grilling
- Preheat grill or grill pan to medium-high heat.
- Remove chicken from marinade (reserve marinade) and grill for 6–7 minutes per side until cooked through and charred.
- Add pineapple rings to the grill and cook for 2–3 minutes per side until caramelized.
- In a small saucepan, boil reserved marinade for 5–6 minutes until thickened into a glossy sauce.
Assembly
- Spoon cooked rice onto a plate, layer with grilled chicken, top with a grilled pineapple ring, and then drizzle with the glaze. Garnish with green onions and sesame seeds.