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Grilled Huli Huli Chicken with Pineapple

Grilled Huli Huli Chicken with Pineapple
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Grilled Huli Huli Chicken with Pineapple is a vibrant Hawaiian-inspired dish featuring juicy marinated chicken thighs grilled to perfection alongside caramelized fresh pineapple slices. The marinade blends sweet, tangy, and smoky flavors with a hint of spice, creating a juicy and flavorful meal ideal for barbecues or family dinners.

Ingredients

Scale

Chicken and Pineapple

  • 4–6 chicken thighs, boneless and skin-on
  • 1 fresh pineapple, peeled and sliced into rings or chunks

Marinade

  • 1/2 cup soy sauce (or tamari for gluten-free)
  • 1/3 cup brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons rice vinegar
  • 1/4 cup ketchup
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon red pepper flakes (adjust to taste)

Instructions

  1. Prepare the Marinade: In a mixing bowl, whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, ketchup, vegetable oil, and red pepper flakes until the sugar is fully dissolved and the mixture is well combined.
  2. Marinate the Chicken: Place chicken thighs in a large zip-lock bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal or cover and refrigerate for at least 30 minutes, preferably 2 to 4 hours for deeper flavor.
  3. Preheat the Grill: Heat your grill to medium-high (around 375-450°F) to ensure a good sear that locks in moisture without burning the chicken.
  4. Grill the Chicken and Pineapple: Place the marinated chicken and fresh pineapple slices on the grill. Cook the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F (74°C). Baste occasionally with reserved marinade (not the one used for raw chicken). Grill pineapple slices for 2-3 minutes per side until caramelized and tender.
  5. Rest and Serve: Remove chicken and pineapple from the grill and let rest for 5 minutes to retain juices. Slice the chicken as desired and serve with the grilled pineapple on top or alongside for a colorful presentation.

Notes

  • Marinate longer for deeper flavor, but do not exceed 12 hours to prevent texture changes.
  • Oil the grill grates before cooking to prevent sticking.
  • Use a meat thermometer to ensure the chicken reaches 165°F (74°C) internally.
  • Reserve some marinade before adding raw chicken for basting during grilling to achieve a glossy finish.
  • Avoid overcooking pineapple; it should be caramelized yet juicy.

Nutrition

Keywords: Huli Huli Chicken, Hawaiian Chicken, Grilled Chicken, Pineapple Chicken, Sweet and Smoky Chicken, BBQ Chicken

Find it online: https://marycorner.com/grilled-huli-huli-chicken-with-pineapple/