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Irresistible Huli Huli Chicken

Experience the irresistible flavors of Huli Huli Chicken with a bold marinade that offers sweet, savory, and spicy notes, perfect for BBQ or stovetop.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings
Calories 420 kcal

Equipment

  • BBQ grill or skillet
  • Brush
  • Whisk
  • Bowl

Ingredients
  

For the Chicken & Marinade

  • 1.5 kg chicken thighs (or breast) for best results use bone-in, skin-on thighs
  • 1 tbsp vegetable oil
  • 3/4 cup pineapple juice canned or bottled, unsweetened
  • 1 1/2 tbsp ginger freshly grated
  • 1 1/2 tbsp garlic freshly grated
  • 1/2 cup tomato ketchup
  • 1/2 cup soy sauce
  • 1/4 cup sherry or Chinese cooking wine
  • 1/4 cup brown sugar
  • 1 tbsp Sriracha
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil toasted

For Serving

  • Sliced green onion
  • Pineapple slices grilled for 3 minutes each side

Instructions
 

Main Instructions

  • Combine pineapple juice, ginger, garlic, ketchup, soy sauce, wine, sugar, Sriracha, vinegar, and sesame oil. Whisk until smooth.
  • Reserve 3/4 cup marinade for basting. Keep it separate from chicken marinade for safety.
  • Marinate chicken in remaining marinade for 24-48 hours in a glass or ceramic container.
  • Brush BBQ with oil and preheat to medium-high, or heat oil in a skillet.
  • Discard excess marinade. Cook chicken for 2-3 minutes on one side until golden.
  • Flip and baste the chicken. Repeat every minute until cooked through.
  • Rest chicken under foil for 3 minutes. Serve with green onion and pineapple slices.

Notes

For best results, do not use fresh pineapple juice due to enzyme activity that can affect the texture.