We’re new to Huli-Huli chicken, but boy are we hooked! Originating in Hawaii, this recipe is sincerely all about the sauce. Pineapple juice, soy sauce, brown sugar, and (stay with us) ketchup make for an insanely scrumptious base, and masses of garlic and ginger convey a few acidity and brightness.
Freshly ground black pepper
- Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.
- Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.
- Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.
- Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium saucepan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.
- When pineapple is done the cooking, remove from grill and add chicken thighs, skin side down. Cook, turning occasionally and basting with sauce until the skin is crisp and chicken is cooked through, about 20 minutes in total.
- Serve pineapple and grilled chicken together, garnished with green onions.