Contents
- 1 The First Bite
- 2 My Kitchen Mishap
- 3 Why It Tastes So Good
- 4 A Taste of History
- 5 Ingredients:
- 6 Your Guide to Perfect Huli Huli Chicken
- 7 Three Tasty Twists on the Classic
- 8 How to Serve Your Island Feast
- 9 Storing Your Grilled Chicken
- 10 Fixes for Common Grilling Problems
- 11 Your Questions, Answered
- 12 A Taste of Sunshine
- 13 Hawaiian Grilled Chicken with Sweet Glaze
The First Bite
I first tasted this chicken at a beachside stand. The sweet smoke filled the salty air. That first juicy bite was pure magic. Ever wondered how to bring that island vacation feeling home? This recipe is your answer. It turns a simple weeknight into something special.
My Kitchen Mishap
My first try ended with a smoky kitchen. I used the marinade for basting. It caused huge flames on the grill. I learned to always set some sauce aside. That mistake taught me a good life lesson. Simple steps prevent big problems, in cooking and in life. Now my chicken is perfect every time.
Why It Tastes So Good
Two things make this dish stand out. The sweet pineapple caramelizes on the hot grill. The savory soy sauce makes the chicken incredibly juicy. These flavors create a perfect balance. Which flavor combo surprises you most, the sweet or the savory? Tell me in the comments below.
A Taste of History
This style comes from Hawaii. It started in the 1950s. A man named Ernest Morgado created the famous sauce. He used it for a big fundraiser. The dish became a local favorite. *Did you know “huli” means “turn” in Hawaiian?* You turn the chicken on the grill. What is your favorite food with a fun history? Share your stories with me!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless skinless chicken thighs | 4 to 5 pounds | |
| Brown sugar | ½ cup | Packed tight |
| Ketchup | ½ cup | |
| Light soy sauce | ½ cup | |
| Pineapple juice | ½ cup | Canned |
| Ginger paste | 1 tablespoon | Or minced garlic |
| Apple cider vinegar | 3 tablespoons | |
| Cumin | ½ teaspoon | |
| Coarse black pepper | ½ teaspoon | |
| Paprika | ½ teaspoon | Smoked or sweet |
| Sliced pineapple rings | 1 can | Drained (or 1 pineapple) |
| Sliced green onions | ½ cup | For garnish |
Your Guide to Perfect Huli Huli Chicken
Step 1 First, grab a big bowl or a zip-top bag. Mix everything together except the chicken and green onions. This makes your sweet and tangy marinade. (Hard-learned tip: Use a bag for easy mixing and cleanup). Step 2 Now, set aside half a cup of the sauce. You will use this later for serving. Pour the rest over your chicken thighs. Make sure every piece gets a good coating. Step 3 Let the chicken soak up all that flavor in the fridge. Wait at least four hours, or even overnight. This step is key for the best taste. Step 4 Fire up your grill to medium-high heat. Cook the chicken for about ten minutes per side. Always check that the inside reaches 165°F. Step 5 Grill your pineapple rings until they have nice marks. Throw away the marinade the raw chicken was in. Warm your saved sauce and brush it on at the end. What’s the most important temperature for chicken? Share below! Cook Time: 20 minutes Total Time: 4 hours 30 minutes Yield: 8 servings Category: Dinner, GrillingThree Tasty Twists on the Classic
Try these fun ideas to mix things up. They keep dinner exciting and new for everyone. Spicy Kick Add a spoonful of sriracha to your marinade. It gives a nice heat that balances the sweet. Veggie Power Use big portobello mushrooms instead of chicken. They soak up the sauce just as well. Salad Style Chop the cooked chicken and pineapple. Toss it with greens for a hearty salad. Which spin would you try first? Tell me in the comments!How to Serve Your Island Feast
This chicken deserves the perfect partners. I love it with simple coconut rice. A fresh cucumber salad is also great. The cool crunch is perfect with the rich chicken. For drinks, try a cold pineapple juice spritzer. A light lager or pale ale also pairs nicely. It cuts through the sweet glaze on the chicken. Which would you choose tonight, the spritzer or the beer?
Storing Your Grilled Chicken
Let the chicken cool completely first. Store it in a sealed container in the fridge. It will stay good for up to four days. You can also freeze it for two months. Just thaw it in the fridge overnight.
Reheat it gently in the oven or on the grill. This keeps it from drying out. I always make a double batch for easy meals. My grandkids love it in their school lunches. What is your favorite leftover meal?
Fixes for Common Grilling Problems
Is your sauce burning on the grill? Just move the chicken to a cooler spot. If the chicken sticks, your grates might not be hot enough. Always preheat your grill properly.
Not getting those nice grill marks? Do not move the chicken too soon. Let it cook for the full ten minutes first. This matters because it seals in the juices. Nobody likes dry chicken!
Your Questions, Answered
Q: Can I make this gluten-free? A: Yes, just use tamari instead of regular soy sauce. It works great.
Q: How far ahead can I make the marinade? A: You can mix it up to two days in advance.
Q: What if I don’t have pineapple juice? A: Orange juice is a good swap. It will still taste sweet.
Q: Can I use chicken breasts instead? A: You can, but thighs stay much more juicy on the grill.
Q: Can I double this recipe for a crowd? A: Absolutely! It scales up perfectly for big parties. Have you tried it for a gathering?
A Taste of Sunshine
This dish always brings back happy memories of summer nights. I hope it becomes a favorite in your home too. I would love to see your creations. Share your photos and tag Savory Discovery on Pinterest. Happy cooking! —Elowen Thorn.
Hawaiian Grilled Chicken with Sweet Glaze
Description
Huli huli chicken grills up juicy with sweet pineapple and savory soy sauce in every bite. This easy recipe brings bold island flavor to any meal.
Ingredients
Instructions
- Rinse chicken leg quarters and pat dry.
- In a large bowl or gallon-size Ziploc bag, combine all ingredients except for the chicken. Mix well.
- Remove ½ cup of the sauce mixture and set aside for serving the chicken.
- To the remaining sauce, add the chicken thighs, mixing well so that all of the chicken is submerged in the marinade.
- Cover or seal and place in the refrigerator to marinate for at least 4 hours and up to overnight.
- Heat grill to medium-high heat (400°F).
- Lightly brush the grates with oil.
- Place the chicken on the heated grill. Cook for about 10 minutes without turning or moving. Flip and continue cooking until the internal temperature of the chicken reaches 165°F (about 10 minutes more). Discard the marinade that the chicken was in.
- When the chicken is about halfway done cooking, add the pineapple rings to the grill and cook until golden on each side.
- Remove everything from the grill.
- Brush the reserved marinade over the chicken. You can place the chicken under the broiler for just a few minutes to thicken the sauce, or heat the reserved sauce in a small saucepan on the stovetop to thicken it slightly and then brush it over the chicken.