Description
This savory grilled Huli Huli chicken recipe features tender, juicy boneless skinless chicken thighs marinated in a flavorful blend of pineapple juice, soy sauce, honey, and spices. The chicken is perfectly grilled with a caramelized glaze, paired with charred pineapple rings, making it a tropical delight that will wow your family.
Ingredients
Marinade
- 1 cup Pineapple Juice (fresh pineapple juice elevates the flavor)
- 1/2 cup Low-Sodium Soy Sauce (swap with tamari for gluten-free)
- 1/4 cup Ketchup (substitute with BBQ sauce for a different flavor)
- 1/4 cup Honey (agave syrup makes a great vegan alternative)
- 1/4 cup Light Brown Sugar (granulated sugar can work in a pinch)
- 1/4 cup Olive Oil (avocado oil works for higher smoke point)
- 1/4 cup Rice Vinegar (substitute with apple cider vinegar if needed)
- 1 tablespoon Sriracha (adjust to spice preference or omit)
- 1 teaspoon Kosher Salt (use less table salt as it’s more concentrated)
- 1 teaspoon Freshly Ground Black Pepper (pre-ground works too)
- 1 teaspoon Ground Ginger (fresh ginger gives a brighter taste if available)
- 1 teaspoon Paprika (opt for smoked paprika for extra flavor)
- 3 cloves Garlic (minced; garlic powder works in a pinch)
Protein & Garnish
- 2 pounds Boneless Skinless Chicken Thighs (preferred for rich flavor and moisture)
- 1 can Canned Pineapple Rings (fresh pineapple can also be a delicious choice)
- Fresh Cilantro (optional garnish)
Instructions
- Preparation: In a large bowl, whisk together pineapple juice, low-sodium soy sauce, ketchup, honey, light brown sugar, olive oil, rice vinegar, sriracha, kosher salt, freshly ground black pepper, ground ginger, paprika, and minced garlic until well combined.
- Marinate Chicken: Reserve half of the marinade for later use. Add the boneless skinless chicken thighs to the remaining marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, ideally between 2 to 4 hours for optimal flavor absorption.
- Prepare Grill: Set up the grill with a two-zone heat: one side on medium-high heat and the other on low heat for indirect cooking. Lightly oil the grill grates to prevent sticking.
- Sear Chicken: Place the marinated chicken thighs on the hot side of the grill and sear for 3 to 4 minutes on each side until prominent grill marks develop.
- Indirect Cooking & Basting: Move the chicken to the cooler side of the grill and brush generously with the reserved marinade. Continue cooking until the internal temperature reaches 165°F (74°C), approximately 5 to 7 more minutes.
- Grill Pineapple: During the last 5 minutes of cooking the chicken, place canned pineapple rings directly on the hot side of the grill. Grill the pineapple until charred edges appear and desired caramelization is achieved.
- Boil Marinade Sauce: While the chicken finishes cooking, pour the reserved marinade into a small saucepan. Heat to a boil, then reduce to simmer for about 5 minutes until the marinade thickens into a flavorful glaze.
- Rest and Serve: After removing the chicken from the grill, allow it to rest for 5 to 10 minutes to lock in the juices. Slice the chicken, garnish with fresh cilantro if desired, and serve topped with grilled pineapple and the thickened marinade sauce.
Notes
- For gluten-free option, substitute low-sodium soy sauce with tamari.
- To make this recipe vegan, replace honey with agave syrup and use a plant-based protein alternative instead of chicken.
- Fresh pineapple juice and fresh ginger enhance the flavor but canned/fresh substitutes work well.
- Use an instant-read meat thermometer to ensure chicken reaches safe internal temperature of 165°F.
- Adjust sriracha based on preferred spice level or omit for mild flavor.
- Allowing chicken to rest after grilling improves juiciness and tenderness.
- If no grill is available, you can use a grill pan on the stovetop or bake the chicken at 400°F until cooked through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
