Grilled Huli Huli Chicken garnished with tropical herbs and spices

Savory Huli Huli Chicken with a Tropical Twist for Grilling

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why make this recipe

Savory Huli Huli Chicken with a Tropical Twist is a fantastic choice for grilling. This dish combines the rich flavors of chicken marinated in a sweet and tangy sauce, making it perfect for casual summer gatherings, backyard barbecues, or even weeknight dinners. The addition of pineapple juice not only brings a tropical flair but also helps keep the chicken juicy and tender. Plus, it’s easy to make and sure to impress your family and friends!

how to make Savory Huli Huli Chicken with a Tropical Twist

Ingredients

  • 2 pounds Chicken thighs or breasts (boneless and skinless for juiciness)
  • 1 cup Pineapple juice (fresh juice is ideal)
  • 1/2 cup Soy sauce (or tamari for gluten-free option)
  • 1/2 cup Brown sugar (enhances sweetness and caramelization)
  • 1/4 cup Ketchup (adds complex tang)
  • 1/4 cup Rice vinegar (balances sweetness)
  • 4 cloves Garlic, minced (adds aromatic depth)
  • 1 tablespoon Fresh ginger, grated (adds warm, spicy note)
  • 1 teaspoon Sesame oil (brings nutty flavor)
  • 1/2 teaspoon Black pepper (for hint of heat)
  • 1 Green onion, chopped (for garnish)
  • to taste Cooked white rice (serving base)
  • to taste Grilled pineapple slices (optional for extra sweetness)

Directions

  1. In a large bowl, combine the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper. Mix well to create the marinade.
  2. Add the chicken to the bowl, ensuring it is well-coated with the marinade. Cover and refrigerate for at least 1 hour or overnight for best flavor.
  3. Preheat your grill to medium-high heat. Remove the chicken from the marinade, discarding the unused marinade.
  4. Grill the chicken for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F). If using, grill pineapple slices alongside the chicken for added sweetness.
  5. Remove the chicken and pineapple from the grill, letting them rest for a few minutes before slicing.

how to serve Savory Huli Huli Chicken with a Tropical Twist

Serve the grilled Huli Huli Chicken over a bed of cooked white rice for a satisfying meal. Garnish with chopped green onions for a fresh touch. If you grilled pineapple, you can place the slices on the side or on top of the chicken for an extra burst of flavor.

how to store Savory Huli Huli Chicken with a Tropical Twist

To store leftover Huli Huli Chicken, let it cool completely, then place it in an airtight container in the refrigerator. It will keep well for up to three days. If you want to store it longer, consider freezing it in a freezer-safe bag, where it can last for up to three months.

tips to make Savory Huli Huli Chicken with a Tropical Twist

  • For the juiciest chicken, marinate for as long as possible. Overnight is ideal!
  • If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade.
  • Experiment with other fruits like mango or peach in the marinade for a different tropical twist.

variation

You can easily switch out chicken for shrimp or tofu for a different protein option. Adjust grilling time for seafood or ensure tofu is pressed and seasoned adequately.

FAQs

Can I use chicken wings instead of thighs or breasts?
Yes, chicken wings can be used! Adjust the cooking time, as wings may take slightly longer to cook through.

Is this recipe gluten-free?
Yes, just use tamari instead of regular soy sauce. Make sure all ingredients are labeled gluten-free.

Can I make this dish in the oven?
Yes! Preheat the oven to 375°F (190°C), place the marinated chicken in a baking dish, and bake for 25-30 minutes, or until fully cooked.

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Savory Huli Huli Chicken with a Tropical Twist

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  • Author: jurgentukur
  • Total Time: 75 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
Print Recipe

Description

Deliciously grilled chicken marinated in a sweet and tangy sauce with a tropical flair, perfect for summer gatherings.

Ingredients

  • 2 pounds Chicken thighs or breasts, boneless and skinless
  • 1 cup Pineapple juice
  • 1/2 cup Soy sauce
  • 1/2 cup Brown sugar
  • 1/4 cup Ketchup
  • 1/4 cup Rice vinegar
  • 4 cloves Garlic, minced
  • 1 tablespoon Fresh ginger, grated
  • 1 teaspoon Sesame oil
  • 1/2 teaspoon Black pepper
  • 1 Green onion, chopped
  • to taste Cooked white rice
  • to taste Grilled pineapple slices (optional)

Instructions

  1. In a large bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper. Mix well to create the marinade.
  2. Add the chicken to the bowl, ensuring it is well-coated with the marinade. Cover and refrigerate for at least 1 hour or overnight.
  3. Preheat your grill to medium-high heat. Remove the chicken from the marinade, discarding the unused marinade.
  4. Grill the chicken for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F).
  5. If using, grill pineapple slices alongside the chicken.
  6. Remove chicken and pineapple from the grill and let rest for a few minutes before slicing.

Notes

For the juiciest chicken, marinate overnight. For a spicier kick, add red pepper flakes to the marinade.

  • Prep Time: 60 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Hawaiian

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