Huli Huli Dish (Print Version)
# Ingredients:
→ Chicken Prep and Marinade
01 -
2 lbs of boneless, skinless chicken thighs or breasts
02 -
1 cup of pineapple juice
03 -
1/2 cup of brown sugar
04 -
1/2 cup of soy sauce
05 -
1/4 cup of rice vinegar
06 -
1/4 cup of ketchup
07 -
4 garlic cloves, minced up
08 -
1 tablespoon of freshly grated ginger root
09 -
1 teaspoon of sesame oil
10 -
1/2 teaspoon of black pepper
→ Toppings and Sides
11 -
Chopped green onion for sprinkling
12 -
Cooked white rice for serving
13 -
Optional: Grilled pineapple slices
# Instructions:
01 -
Grab a mixing bowl and toss in the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and black pepper. Whisk it all together until it looks smooth.
02 -
Put the chicken in a big plastic bag or a flat dish. Pour half the marinade over the chicken so it gets coated all around. Set aside the rest for grilling later. Seal up the bag or cover the dish, then pop it in the fridge for at least an hour, but overnight is even better!
03 -
Turn your grill on to medium-high heat so it’s hot and set for cooking.
04 -
Take the chicken out of the marinade and toss out what was used. Put the chicken on the grill and cook it for 6-7 minutes per side, brushing on the reserved marinade while grilling. Cook until the chicken’s internal temp hits 165°F (75°C).
05 -
After grilling, let the chicken rest for several minutes. Slice it up and serve it over white rice. Sprinkle green onions on top, and if you’d like, add grilled pineapple to make it extra tasty.
# Notes:
01 -
Letting your chicken sit in the marinade overnight makes it juicier and loaded with flavor.
02 -
If you can, squeeze fresh pineapple juice for a brighter, more natural taste.
03 -
Never reuse the marinade that touched raw chicken—it’s safer to toss it out.