Our Smoky Hawaiian Huli Huli Chicken recipe offers a delightful blend of sweet and tangy flavors, perfect for a summer barbecue.
The marinade, made from pineapple juice, brown sugar, ketchup, soy sauce, ginger, and garlic, infuses the chicken with a taste that’s both savory and slightly tropical.
Grilling the chicken brings out a smoky depth, making it a memorable dish that’s sure to be a hit with family and friends.
Equipment
- Mixing bowl
- Whisk
- Large resealable plastic bag
- Grill
- Meat thermometer
Ingredients
- ½ cup pineapple juice
- ½ cup brown sugar
- ⅓ cup ketchup
- ⅓ cup low sodium soy sauce
- ¼ teaspoon ground ginger
- 2 teaspoons minced garlic
- 6 boneless skinless chicken breasts
Instructions
- In a mixing bowl, combine the pineapple juice, brown sugar, ketchup, soy sauce, ginger, and garlic. Whisk until thoroughly mixed.
- Place the chicken pieces into a large resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are well-coated.
- Seal the bag and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Preheat your grill to medium-high heat.
- Remove the chicken from the refrigerator and discard the marinade.
- Grill the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F.
Tried this recipe?Let us know how it was!
Tips & Tricks
- Marinating Time: For the best flavor, marinate the chicken for at least 8 hours or overnight. This allows the marinade to deeply penetrate the meat.
- Grill Preparation: Preheat your grill to medium-high heat to ensure even cooking. If you don’t have a grill, you can bake the chicken at 400°F for 25-30 minutes.
- Internal Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Serving Suggestions: Pair the grilled chicken with grilled pineapple, rice, or a light salad to complement the tropical flavors.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.
