Huli Huli Chicken
Sweet-savory Hawaiian grilled chicken with a signature caramelized glaze of pineapple, soy, and ginger. Charred outside, juicy inside—ready in 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- ½ cup pineapple juice
- ⅓ cup soy sauce
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 8 pieces chicken thighs or breasts, bone-in skin-on
- 2 tbsp olive oil
Instructions
- 1
Combine pineapple juice, soy sauce, ginger, garlic, brown sugar, and vinegar in a small saucepan.
- 2
Bring to a boil, then reduce to low heat and simmer until syrupy, about 8 minutes.
- 3
Remove from heat and let cool slightly. Reserve 3 tbsp for serving.
- 4
Pat chicken dry and season with salt and pepper. Brush with olive oil on all sides.
- 5
Heat a grill or cast iron skillet to medium-high heat until very hot, about 2 minutes.
- 6
Place chicken skin-side down on the grill. Do not move for 5 minutes—skin should be deeply golden.
- 7
Flip chicken. Brush the cooked side generously with glaze, then grill 4 more minutes.
- 8
Flip again, brush the second side with glaze, and grill 3 minutes until internal temperature reaches 165°F.
- 9
Transfer to a platter. Drizzle with reserved glaze and serve immediately.
Tools you’ll need
- small saucepan
- grill or 12-inch cast iron skillet
- meat thermometer
- brush or tongs
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