Hawaiian Huli Chicken Stack (Print)
Hawaiian Huli Huli chicken with grilled pineapple, perfect for a summer BBQ meal.
# 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
# Directions:
01 -
Combine teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil in a bowl. Stir until well blended.
02 -
Place chicken pieces in a dish or zip-top bag. Pour the marinade over the chicken, ensuring it is fully coated. Seal and refrigerate for at least 2 hours or overnight for best results.
03 -
Set your grill to medium-high heat and allow it to preheat.
04 -
Remove chicken from the marinade and reserve the liquid for basting. Grill chicken for 6-7 minutes per side, brushing with reserved marinade occasionally, until fully cooked and internal temperature reaches 165°F (74°C).
05 -
Place pineapple rings on the hot grill and cook for 2-3 minutes per side, until slightly charred and fragrant.
06 -
Layer grilled pineapple on top of the grilled chicken. Garnish with chopped green onions and toasted sesame seeds. Discard any leftover marinade that came into contact with raw chicken.
# Notes:
01 -
Marinating the chicken overnight enhances the flavor. Allow chicken to come to room temperature before grilling for even cooking.