Huli Huli Chicken
A delightful Hawaiian chicken dish marinated in a tangy pineapple sauce and grilled to perfection, served over a bed of steamed rice.
Ingredients
Chicken and Marinade
- 2 lbs boneless skinless chicken thighs, cut into 1.5-inch chunks
- 1 cup unsweetened pineapple juice
- 1/2 cup brown sugar, packed
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 2 tbsp fresh ginger, grated
- 2 tbsp fresh garlic, minced
- 1 tbsp sesame oil
Serving Components
- 2 cups steamed white rice, long-grain
- 3 stalks green onions, sliced
- 1 tbsp white sesame seeds, toasted
Instructions
Preparation of Marinade
- In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, minced garlic, and sesame oil. Reserve one cup of this marinade for later basting.
Marinating the Chicken
- Add chicken chunks to a plastic bag, pour the remaining marinade over, and ensure each piece is well coated. Seal the bag and refrigerate for at least two hours or overnight.
Preparing the Glaze
- In a saucepan over medium heat, bring the reserved marinade to a simmer and allow it to thicken for 8-10 minutes.
Grilling the Chicken
- Thread marinated chicken onto skewers with space between each piece. Preheat grill to medium-high heat and grill skewers for 12-15 minutes, turning occasionally.
- Baste with the thickened glaze every three minutes until cooked through.
Serving
- Serve chicken skewers over steamed long-grain rice and garnish with sliced green onions and toasted sesame seeds.
Notes
Marinate chicken overnight for deeper flavor. Use a meat thermometer to ensure proper doneness.