Hawaiian Huli Huli Chicken (Print)
Tender chicken in a sweet-savory teriyaki marinade, grilled alongside pineapple and topped with green onions and sesame seeds.
# 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 -
60 ml soy sauce
06 -
120 ml pineapple juice
07 -
240 ml teriyaki sauce
→ Chicken and Pineapple
08 -
1 ripe pineapple, cut into rings
09 -
4 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. Whisk thoroughly until all ingredients are well incorporated.
02 -
Place chicken pieces in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor absorption.
03 -
Preheat grill to medium-high heat, ensuring grates are clean and properly oiled to prevent sticking.
04 -
Remove chicken from marinade, reserving the liquid for basting. Grill chicken for 6-7 minutes per side, periodically brushing with the reserved marinade. Continue cooking until the internal temperature reaches 74°C (165°F) and juices run clear.
05 -
Place pineapple rings on the hot grill and cook for 2-3 minutes per side until caramelized with visible grill marks and a fragrant aroma.
06 -
Discard any remaining marinade that contacted raw chicken. Arrange grilled chicken on a serving platter, top with grilled pineapple rings, and garnish generously with chopped green onions and toasted sesame seeds.
# Notes:
01 -
Huli Huli means 'turn turn' in Hawaiian, referring to the traditional cooking method where the chicken is repeatedly turned while being grilled.
02 -
For authentic flavor, use fresh pineapple rather than canned, as it caramelizes beautifully on the grill.