Huli Huli Chicken Dish (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
2 pounds chicken thighs or breasts, boneless and skinless
02 -
1 cup pineapple juice
03 -
1/2 cup soy sauce
04 -
1/2 cup brown sugar
05 -
1/4 cup ketchup
06 -
1/4 cup rice vinegar
07 -
4 cloves garlic, minced
08 -
1 tablespoon fresh ginger, grated
09 -
1 teaspoon sesame oil
10 -
1/2 teaspoon black pepper
→ For Serving
11 -
1 green onion, chopped for garnish
12 -
Cooked white rice
13 -
Grilled pineapple slices (optional)
# Instructions:
01 -
In a mixing bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper. Whisk thoroughly until evenly blended.
02 -
Place the chicken into a large resealable plastic bag or shallow dish. Pour half of the marinade over the chicken to coat it evenly, reserving the other half for basting. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
03 -
Preheat your grill to medium-high heat to ensure it is hot and ready for grilling.
04 -
Remove the chicken from the marinade and discard the used marinade. Grill the chicken for 6-7 minutes on each side, basting with the reserved marinade, until it reaches an internal temperature of 165°F (75°C).
05 -
Let the grilled chicken rest for a few minutes after cooking. Slice and serve over cooked white rice. Garnish with chopped green onions and optionally add grilled pineapple slices for garnish.
# Notes:
01 -
Marinating the chicken overnight enhances flavor and tenderness significantly.
02 -
Use fresh pineapple juice, if possible, for brighter, more natural flavor.
03 -
Always discard marinade that has been in contact with raw chicken to ensure food safety.