Hawaiian Huli Huli Chicken
The tastes of pineapple juice, brown sugar, ginger, soy sauce, and ketchup pop in this dish. A generous amount of ginger and garlic provide brightness and acidity to the foundation of the sauce, which is extremely wonderful. This dish for grilled pineapple goes really well with chicken that is overflowing with taste.
Ingredients:
- 4lbs skinless chicken breasts or thighs
- 1 cup pineapple juice
- 1 pineapple, cut into wedges
- 30g brown sugar
- 60ml ketchup
- 1 tablespoon sriracha sauce
- 60ml low-sodium chicken broth
- 3 cloves garlic, minced
- 2 tablespoon freshly grated ginger
- 2 spring onions, thinly slice
- Low-sodium soy sauce
Instructions:
- Put the chicken in a big bowl after seasoning it all over with salt and pepper. Mix the pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, ginger, and garlic in a medium-sized bowl using a whisk.
- Cover the chicken with plastic wrap after pouring marinade over it. Let marinate for one hour or up to six hours in the fridge.
- Turn up the heat to medium on the grill or grill pan. Add pineapple and cook for 10 to 15 minutes, rotating regularly, until browned on both sides.
- In the meantime, take the chicken out of the marinade and place it in a medium-sized sauce pan over high heat. Boil for approximately nine minutes, or until it has the consistency of thin barbecue sauce.
- Take the pineapple off the grill when it’s done cooking and add the chicken. Cook
- Cook for about 20 minutes, flipping the chicken regularly and basteting it with sauce, until it is cooked through.
- Garnish with green onions and serve the pineapple and grilled chicken together.
TIPS:
- Marinate for Flavor: Marinate the chicken for at least a few hours, or ideally overnight, to allow the flavors to penetrate the meat. The traditional marinade includes ingredients like soy sauce, brown sugar, ginger, garlic, and pineapple juice.
- Use Bone-In Chicken: Bone-in chicken pieces, such as thighs or drumsticks, work best for Huli Huli Chicken. They retain moisture better during cooking and have more flavor.
- Baste Frequently: While grilling, baste the chicken with the leftover marinade or a fresh batch of sauce every few minutes. This adds flavor and helps keep the chicken moist.
- Charcoal Grilling: For an authentic touch, grill the chicken over charcoal. The smoky flavor from the charcoal adds an extra dimension to the dish. If using a gas grill, you can add some wood chips to achieve a similar smoky flavor.
- Flip and Rotate: Flip the chicken pieces regularly and rotate them on the grill to ensure even cooking and to prevent burning.
- Don’t Overcook: Chicken should be cooked until it reaches an internal temperature of 165°F (75°C) to ensure it’s safe to eat, but be careful not to overcook it, as this can result in dry chicken.
- Let it Rest: Allow the chicken to rest for a few minutes after grilling before serving. This allows the juices to redistribute throughout the meat, keeping it moist and flavorful.
- Garnish: Garnish the chicken with chopped green onions, sesame seeds, or fresh cilantro before serving for an extra pop of flavor and color.
- Serve with Pineapple: Huli Huli Chicken pairs wonderfully with grilled pineapple slices. The sweetness of the pineapple complements the savory chicken perfectly.
- Make Extra Sauce: Prepare extra sauce to serve on the side for dipping or drizzling over the chicken and rice. It’s so delicious; you’ll want extra for sure!