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Authentic Huli Huli Chicken

Close-up of several pieces of glistening, caramelized Authentic Huli Huli Chicken piled on a white plate.
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Make traditional Huli Huli Chicken using a sweet and savory pineapple-based glaze, cooked slowly over a grill.

Ingredients

Scale
  • 3 lbs chicken pieces (thighs and drumsticks recommended)
  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar, packed
  • 1/4 cup ketchup
  • 1/4 cup water
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoon garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground black pepper
  • 1/4 cup pineapple preserves or jam (for basting)

Instructions

  1. Combine the pineapple juice, soy sauce, brown sugar, ketchup, water, ginger, garlic, sesame oil, and black pepper in a bowl. Whisk until the sugar dissolves to create the marinade.
  2. Place the chicken in a large resealable bag or non-reactive dish. Pour half of the marinade over the chicken, reserving the other half for basting later.
  3. Marinate the chicken in the refrigerator for at least 4 hours, or preferably overnight.
  4. Prepare your grill for medium heat. If using charcoal, let the coals burn down to gray ash. If using gas, set burners to medium.
  5. Remove the chicken from the marinade, discarding the used marinade. Place the chicken on the grill grates.
  6. Grill the chicken, turning frequently (Huli means ‘turn’ in Hawaiian) every 5 to 7 minutes to prevent burning due to the sugar content.
  7. While the chicken cooks, combine the reserved marinade with the pineapple preserves in a small saucepan. Heat gently until the preserves melt into the sauce. This is your basting glaze.
  8. After the chicken has cooked for about 20 minutes, begin brushing it liberally with the basting glaze every time you turn it.
  9. Continue grilling and basting until the internal temperature reaches 165 degrees Fahrenheit and the skin is deeply caramelized and slightly charred, about 30 to 40 minutes total cooking time depending on the heat.
  10. Remove the chicken from the grill and let it rest for 5 minutes before serving.

Notes

  • Use chicken thighs for the juiciest results, as they handle the long grilling time better than breasts.
  • For authentic flavor, use a gas grill on low or charcoal, turning often to achieve the signature char without burning the glaze.
  • If you do not have pineapple preserves, substitute with 1/4 cup of apricot jam or an extra tablespoon of brown sugar mixed into the basting sauce.

Nutrition

Find it online: https://delishdreams.com/authentic-huli-huli-chicken-recipe/