Grilled Huli Huli Chicken

Yeast Package
Yeast Package
Flour Bowl
Flour Bowl
Thermometer
Thermometer

Huli Huli chicken coated with a delightfully sticky sweet pineapple glaze that is seriously crave-worthy.

Skip the Hawaiian takeout joint and be sure to make enough because everyone will want seconds of this scrumptious tropical chicken.

Yeast Package
Yeast Package
Flour Bowl
Flour Bowl
Thermometer
Thermometer

WHY MAKE THIS RECIPE

Crowd-Pleaser – Everyone young and old will love this tasty chicken, and you can easily feed a crowd of people.

Pineapple Juice Soy Sauce Ketchup Brown Sugar Rice Vinegar

INGREDIENTS

HOW TO MAKE Grilled Huli Huli Chicken

Make the marinade by combining pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, garlic, ginger, sriracha, and sesame oil in a mixing bowl.

Set aside about ½ cup of the marinade for basting.

Add the chicken pieces into a zip-top bag, pour in the marinade, make sure all pieces are well coated, squeeze out the excess air, seal the bag, and refrigerate overnight.

Grill the chicken for about 5–6 minutes per side (or until the internal temperature reaches 165F / 74C), basting it with the reserved marinade as it cooks.

Swipe up to get the full recipe!

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