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This Hawaiian Huli Huli Chicken transforms everyday chicken into a caramelized tropical delight that brings the island spirit straight to your dinner table. The sweet-savory marinade featuring pineapple juice and teriyaki creates that authentic Hawaiian flavor while the grilling technique gives you perfectly charred, juicy chicken every time.
I first made this dish after returning from a vacation in Maui where I became obsessed with the roadside Huli Huli chicken stands. The aroma of chicken slowly turning over kiawe wood fires haunted me until I created this home version that brings me right back to those sunset beach dinners.
Ingredients
- Sesame oil adds a nutty depth that regular oils simply can't match
- Fresh ginger provides that essential zingy warmth crucial to authentic Hawaiian flavor
- Garlic intensifies the savory elements and balances the sweetness
- Brown sugar caramelizes beautifully on the grill creating that signature char
- Soy sauce delivers umami depth and helps tenderize the chicken
- Pineapple juice contains natural enzymes that break down proteins making your chicken incredibly tender
- Teriyaki sauce forms the foundation of the glaze with its perfect sweet savory balance
- Fresh pineapple rings provide juicy bursts of tropical flavor and impressive presentation
- Boneless chicken thighs offer more flavor and moisture than breast meat but either works well
- Green onions add a fresh crisp contrast to the rich glaze
- Toasted sesame seeds provide visual appeal and a subtle crunch
Step-by-Step Instructions
- Mix the Marinade
- Combine teriyaki sauce pineapple juice soy sauce brown sugar garlic ginger and sesame oil in a bowl and whisk thoroughly. This balanced blend creates the signature Huli Huli flavor with each ingredient playing a crucial role from the acidic pineapple to the aromatic ginger.
- Marinate the Chicken
- Place your chicken pieces in a shallow dish or resealable bag and pour the marinade over them ensuring each piece is well coated. Cover or seal then refrigerate for at least 2 hours though overnight produces the most flavorful results. The longer marinating time allows the acids and enzymes to work their magic tenderizing the meat.
- Prepare the Grill
- Preheat your grill to medium high heat around 375°F to 400°F. Clean and oil the grates thoroughly to prevent sticking. The higher heat is essential for achieving those beautiful caramelized grill marks without overcooking the chicken.
- Grill the Chicken
- Remove chicken from marinade reserving the liquid for basting. Place chicken on the hot grill and cook for 6 to 7 minutes per side turning only once for best results. Brush with reserved marinade several times during cooking to build up layers of glaze. Cook until internal temperature reaches 165°F and you see a deep caramelized exterior.
- Grill the Pineapple
- Place pineapple rings on the hot grill for 2 to 3 minutes per side until you see distinct grill marks and the fruit begins to caramelize. The natural sugars in the pineapple will intensify as they heat creating an irresistible sweetness that complements the chicken perfectly.
- Assemble and Garnish
- Arrange the grilled chicken on a serving platter and top with the grilled pineapple rings. Sprinkle generously with chopped green onions and toasted sesame seeds. The bright green onions not only add color but provide a fresh contrast to the rich glazed chicken.
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The fresh ginger in this recipe completely transforms the marinade. I learned this from an elderly Hawaiian woman who insisted that pre ground ginger powder could never capture the bright aromatic quality that makes authentic Huli Huli chicken so special. She showed me how to grate it on the smallest side of a box grater to release all those essential oils.
The History Behind Huli Huli
The term Huli Huli means turn turn in Hawaiian referring to the traditional cooking method where chicken was placed between two grills and flipped repeatedly over an open fire. Ernest Morgado first created this dish in 1955 for a farmers meeting and its popularity exploded throughout the islands. Today Huli Huli chicken stands dot the Hawaiian landscape particularly along roadsides where the irresistible aroma draws in hungry tourists and locals alike.
Perfecting Your Pineapple Selection
For truly extraordinary Huli Huli chicken choose a ripe pineapple with a sweet fragrance at the base and golden color extending up from the bottom. The leaves should pull out easily from the crown when ready. While canned pineapple rings can work in a pinch the caramelization and flavor of fresh pineapple elevates this dish to restaurant quality. Allow your pineapple to ripen at room temperature for 1 to 2 days before using for optimal sweetness.
Make It A Complete Hawaiian Plate Lunch
Transform this into an authentic Hawaiian plate lunch by serving with two scoops of white rice and a side of macaroni salad. The creamy macaroni provides the perfect cool counterpoint to the sweet and savory chicken while the rice soaks up all that delicious sauce. Add a small side of poi or lomi lomi salmon if you want to go all out with Hawaiian authenticity. This combination creates the perfect balance of flavors and textures that Hawaiians have perfected over generations.
Frequently Asked Questions
- → How long should the chicken marinate for optimal flavor?
For best results, let the chicken marinate for at least 2 hours. For deeper flavor, marinate overnight in the refrigerator.
- → How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F. Use a meat thermometer for accuracy.
- → Can I use chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts work perfectly for this dish. Adjust grilling time to ensure even cooking.
- → What is the best way to grill the pineapple slices?
Grill pineapple rings on medium-high heat for 2-3 minutes per side until they are lightly charred and sweetly aromatic.
- → Can I cook this without a grill?
If you don’t have a grill, you can use a grill pan or broil the chicken and pineapple in the oven for similar results.