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Hawaiian Huli Huli Chicken

Serves 4 to 6
Hawaiian Huli Huli Chicken


20-ounce can pineapple rings
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon sesame oil (or substitute vegetable oil)
1/4 cup ketchup
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
2 pounds boneless, skinless chicken thighs


Drain the juice of the pineapple into a large bowl. Add the soy sauce, vinegar, sugar, oil, ketchup, ginger and garlic and whisk together. Remove 1/4 cup of the marinade and set aside. Cut the chicken thighs into 1 1/2 inch-pieces and add to the large bowl of marinade. Cover the bowl and refrigerate for 2 hours, or overnight. To grill, cover the grill with heavy foil or use a silicone grill liner. Preheat the grill to medium-high. Place the chicken onto metal skewers. Place the skewers onto the grill and grill for 5 to 6 minutes per side. When the chicken is almost done, use a brush to coat the skewers with the reserved marinade. Remove from heat when cooked through (165°F). Place the pineapple onto the grill and grill on both sides to produce grill marks, 1 to 2 minutes per side. Serve chicken and pineapple over steamed rice; if desired, serve with grilled vegetables such as grilled red onion, red pepper, zucchini, etc.