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    Tropical Huli Huli Chicken

    clock-icon150 minutes
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    Pixicook editorial team

    Get ready to savor the flavors of the tropics with this delectable Huli Huli Chicken recipe. This dish marries sweet, savory, and tangy notes, creating a symphony of taste that will transport you to a sun-kissed Hawaiian beach.

    Ingredients for Tropical Huli Huli Chicken

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Boneless, Skinless Chicken Breasts

    each

    Substitute chevron-down

    Pineapple Juice

    cups

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    Soy Sauce

    cups

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    Ketchup

    cups

    Substitute chevron-down

    Brown Sugar

    cups

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    Rice Vinegar

    cups

    Substitute chevron-down

    Garlic Clove, minced

    each

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    Freshly Grated Ginger

    tablespoons

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    Sesame Oil

    tablespoons

    Substitute chevron-down

    Worcestershire Sauce

    teaspoons

    Substitute chevron-down

    Fresh Pineapple Slices, for grilling

    optional

    Substitute chevron-down

    Green Onions

    for garnish

    Substitute chevron-down

    How to Make Tropical Huli Huli Chicken

    1. Prepare the marinade

    In a large mixing bowl, combine the pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, minced garlic, freshly grated ginger, sesame oil, and Worcestershire sauce. Whisk these ingredients together until the sugar is dissolved and the mixture is well-blended.

    2. Marinate the chicken

    Place the chicken breasts in a resealable plastic bag or a shallow dish and pour half of the marinade over them, ensuring each piece is well-coated. Reserve the remaining marinade for basting during grilling. Seal the bag or cover the dish and refrigerate for at least 2 hours, but preferably overnight.

    3. Preheat the grill

    Preheat your grill to medium-high heat. Oil the grates to prevent sticking. Remove the chicken from the marinade and let any excess drip off. Discard the used marinade to avoid contamination.

    4. Grill the chicken

    Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). As you grill, baste the chicken occasionally with the reserved marinade to keep it moist and enhance the flavor.

    5. Grill pineapple slices (optional)

    If you want to add a tropical touch, grill some fresh pineapple slices alongside the chicken.

    6. Rest and garnish the chicken

    Once the chicken is cooked through and has a lovely char, remove it from the grill and let it rest for a few minutes. Garnish with freshly chopped green onions, and serve.

    Variations

    Huli Huli Skewers

    Thread the marinated chicken and chunks of pineapple and bell peppers onto skewers.

    Stir-fry Huli Huli

    Cut the chicken into bite-sized pieces and stir-fry with the marinade, adding vegetables.

    Baked Huli Huli

    Bake the marinated chicken in an oven, basting occasionally with extra sauce.

    Huli Huli Shrimp

    Marinate shrimp for a short time and grill them.

    Spicy Huli Huli

    Add chili flakes or a splash of sriracha to the marinade.

    Pitfalls and tips

    Marinate for Maximum Flavor

    Use freshly grated ginger and minced garlic, and marinate at least 4 hours, ideally overnight for deep flavor infusion.

    Internal Temperature is Key

    Use an instant-read thermometer to aim for 165°F (74°C) for perfectly cooked chicken.

    Quality Ingredients

    Choose high-quality soy sauce and fresh pineapple juice, and use local honey for nuanced sweetness.

    Rest Before Serving

    Allow the chicken to rest for 5 minutes after grilling for a moist and juicy result.

    Grill Technique

    Use indirect heat on a charcoal grill and preheat for a good sear. On a gas grill, set different temperatures for direct and indirect cooking.


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