Why Make This Recipe
Huli Huli Chicken with Pineapple is a delicious dish that brings a taste of Hawaii right to your kitchen. It’s perfect for summer barbecues or family dinners. The combination of sweet pineapple with savory chicken makes it a hit with everyone. Plus, it’s easy to make and full of flavor!
How to Make Huli Huli Chicken with Pineapple
Ingredients:
- 2 lbs boneless skinless chicken thighs
- ½ cup soy sauce
- ½ cup pineapple juice
- ¼ cup ketchup
- ¼ cup brown sugar
- 2 tbsp rice vinegar (or apple cider vinegar)
- 2 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 2 tbsp sesame oil
- 1 tsp chili flakes (optional, for heat)
- 4 pineapple rings (grilled)
- 3 cups cooked jasmine or sticky rice
- 2 tbsp sesame seeds
- 2 tbsp green onions, chopped
- Fresh dill or cilantro (for garnish)
Directions:
In a bowl, combine soy sauce, pineapple juice, ketchup, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and chili flakes. Whisk well until the sugar dissolves and all ingredients blend together. This makes the Huli Huli sauce.
Place the boneless skinless chicken thighs in a large resealable bag or container. Pour the marinade over the chicken, seal it, and refrigerate for at least 2 hours, and ideally overnight to really soak in the flavors.
Preheat a grill or grill pan to medium-high heat. Remove the chicken thighs from the marinade (keep the marinade for basting) and grill for about 5-7 minutes on each side until cooked through and nicely charred. Baste with the reserved marinade as you grill for extra flavor.
On the same grill, cook the pineapple rings for 2-3 minutes on each side until they are caramelized and slightly charred. This brings out their sweetness.
Cook jasmine or sticky rice according to the package instructions until fluffy and warm.
On each plate, put a bed of the cooked rice. Place a grilled pineapple ring on top, and then add a grilled chicken thigh. Sprinkle with toasted sesame seeds and chopped green onions.
Finish by garnishing with fresh dill or cilantro leaves. Serve immediately while warm for the best taste.
How to Serve Huli Huli Chicken with Pineapple
You can serve Huli Huli Chicken with Pineapple on a plate with the rice, chicken, and pineapple beautifully arranged. It pairs well with a fresh green salad or steamed vegetables. For a Hawaiian touch, add some tropical drinks alongside.
How to Store Huli Huli Chicken with Pineapple
If you have leftovers, let the chicken cool completely, then store it in an airtight container in the refrigerator. It will stay fresh for up to three days. You can also freeze the chicken and rice for up to a month. Make sure to thaw it in the refrigerator before reheating.
Tips to Make Huli Huli Chicken with Pineapple
- Marinate the chicken overnight for even more flavor.
- If you like it spicy, add more chili flakes to the marinade.
- Use fresh pineapple for grilling to get the best sweetness.
- Make sure not to overcook the chicken to keep it juicy.
Variation
For a different twist, you can use shrimp instead of chicken. Adjust the grilling time since shrimp cooks faster. You can also serve it with different grains like quinoa or couscous if you want a change.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may dry out more easily. Be mindful of cooking time.Can I make the marinade ahead of time?
Absolutely! You can prepare the marinade a day ahead and store it in the fridge.Is this dish gluten-free?
You can make it gluten-free by using tamari instead of soy sauce.
With this recipe, you can enjoy the flavors of Hawaii right at home. It’s simple, delicious, and perfect for any occasion!
Huli Huli Chicken with Pineapple
Ingredients
For the Marinade
- ½ cup soy sauce Use low sodium if preferred.
- ½ cup pineapple juice Freshly squeezed for best flavor.
- ¼ cup ketchup
- ¼ cup brown sugar Can use light or dark brown sugar.
- 2 tbsp rice vinegar Apple cider vinegar can be substituted.
- 2 tbsp fresh ginger, grated Adjust amount according to preference.
- 4 cloves garlic, minced
- 2 tbsp sesame oil For a rich flavor.
- 1 tsp chili flakes Optional, for heat.
Main Ingredients
- 2 lbs boneless skinless chicken thighs Can substitute with chicken breasts.
- 4 pieces pineapple rings Grilled for sweetness.
- 3 cups cooked jasmine or sticky rice Cook according to package instructions.
- 2 tbsp sesame seeds Toasted for garnish.
- 2 tbsp green onions, chopped For garnish.
- to taste fresh dill or cilantro For garnish.
Instructions
Preparation
- In a bowl, combine soy sauce, pineapple juice, ketchup, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and chili flakes. Whisk well until the sugar dissolves and all ingredients blend together to make the Huli Huli sauce.
- Place the boneless skinless chicken thighs in a large resealable bag or container and pour the marinade over the chicken. Seal it and refrigerate for at least 2 hours, ideally overnight.
Cooking
- Preheat a grill or grill pan to medium-high heat. Remove chicken thighs from marinade (keeping it for basting) and grill for about 5-7 minutes on each side or until cooked through and nicely charred. Baste with the reserved marinade as you grill.
- On the same grill, cook pineapple rings for 2-3 minutes on each side until caramelized and slightly charred.
- Cook jasmine or sticky rice according to package instructions until fluffy and warm.
Serving
- On each plate, place a bed of cooked rice, top with a grilled pineapple ring, followed by a grilled chicken thigh. Sprinkle with toasted sesame seeds and chopped green onions.