Hawaiian Huli Huli Chicken (Print Version)

# Ingredients:

→ Marinade

01 - 1 tablespoon sesame oil
02 - 1 teaspoon grated fresh ginger
03 - 2 cloves garlic, finely chopped
04 - 2 tablespoons packed brown sugar
05 - 1/4 cup soy sauce
06 - 1/2 cup pineapple juice
07 - 1 cup teriyaki sauce

→ Chicken and Pineapple

08 - 1 ripe pineapple, cut into circles
09 - 4 pieces boneless, skinless chicken thighs or breasts

→ Garnish

10 - Chopped green onions
11 - Toasted sesame seeds

# Instructions:

01 - Combine teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil in a bowl. Mix well to blend.
02 - Place chicken pieces in a dish or zip-top bag. Pour the marinade over, seal tightly, and refrigerate for at least 2 hours or overnight for best flavor.
03 - Heat the grill to medium-high heat until it is hot and ready for cooking.
04 - Remove chicken from the marinade, reserving the liquid for basting. Grill chicken for 6-7 minutes per side, brushing occasionally with leftover marinade. Ensure chicken reaches an internal temperature of 165°F.
05 - Place pineapple rings on the grill and cook for 2-3 minutes per side until charred and aromatic.
06 - Discard any leftover marinade that contacted raw chicken. Serve the grilled chicken topped with grilled pineapple rings. Garnish with chopped green onions and toasted sesame seeds as desired.

# Notes:

01 - Allowing the chicken to marinate overnight enhances flavor and ensures juicier results.
02 - Remove the chicken from the refrigerator 20-30 minutes before grilling for even cooking.