Huli Huli Chicken Recipe
Juicy, smoky, and packed with island flavor, this Huli Huli Chicken is a Hawaiian classic. The tangy pineapple-soy marinade makes each bite tender, caramelized, and irresistibly delicious off the grill.
Equipment
- Large mixing bowl
- Whisk or spoon for mixing
- Zip-top bags or airtight container (for marinating)
- Grill or Grill Pan
- Tongs
- Meat thermometer (optional but helpful)
- Knife and Cutting Board
Ingredients
- 2 3 pound chickens, each cut into 8 pieces
- 1 cup unsweetened pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- ¼ cup sherry
- 1 2 inch piece fresh ginger, crushed
- 3 cloves garlic crushed
- 4 green onions chopped
- ¼ teaspoon dry mustard
Instructions
- In a large bowl, mix pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard.
- Place chicken pieces in a large zip-top bag or bowl and pour the marinade over them.
- Seal and marinate in the refrigerator for at least 4 hours or overnight for deeper flavor.
- Preheat grill to medium-high heat.
- Remove chicken from marinade and discard the excess liquid.
- Grill chicken for 25–30 minutes, turning occasionally, until nicely charred and cooked through.
- Use a meat thermometer to ensure internal temp reaches 165°F (75°C).
- Let rest for 5 minutes before serving.
