Entree: United States – Hawaii – Huli Huli Chicken (Hawaiian-style grilled chicken brushed with a sweet-savory pineapple and soy glaze)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 12 hrs

Total 12 hrs 35 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken thighs and/or drumsticks, approx. total weight
- 1 cup (240 ml) pineapple juice (preferably fresh)
- 1/2 cup (120 ml) soy sauce
- 1/3 cup (80 ml) ketchup
- 1/4 cup (60 ml) packed brown sugar, approx. 50 g
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) sesame oil
- 4 cloves garlic, approx. 0.5 oz (15 g), minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (5 g) grated citrus zest (orange or lime)
- 1/2 tsp (2 g) ground black pepper
- 1/2 tsp (2 g) kosher salt
- 2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) water to make a slurry (optional, for thickening reserved glaze)
- 2 green onions, approx. 0.7 oz (20 g), sliced for garnish
- 4 pineapple rings (optional) for grilling, approx. 1 lb (450 g) total

Instructions

1. Make the marinade and glaze: in a bowl whisk together 1 cup (240 ml) pineapple juice, 1/2 cup (120 ml) soy sauce, 1/3 cup (80 ml) ketchup, 1/4 cup (60 ml) brown sugar, 2 tbsp (30 ml) rice vinegar, 2 tbsp (30 ml) vegetable oil, 1 tbsp (15 ml) sesame oil, minced garlic, grated ginger, citrus zest, black pepper, and salt until sugar dissolves.
2. Reserve 1 cup (240 ml) of the mixture in a separate container and refrigerate for basting; pour the remaining marinade over the 3 lb (1.36 kg) chicken pieces in a nonreactive bowl or zip-top bag, cover, and refrigerate for 4–12 hours (overnight yields best flavor).
3. Prepare the grill: preheat a charcoal or gas grill to medium-high (maintain a two-zone setup if possible with a cooler side for finishing). Oil the grate lightly to prevent sticking.
4. Grill and baste: remove chicken from marinade and place over direct heat; grill 5–7 minutes per side to get good char marks, then move to indirect heat. Meanwhile, simmer the reserved 1 cup (240 ml) glaze in a small saucepan for 3–4 minutes; optionally stir in the cornstarch slurry to thicken, then cool slightly.
5. Continue cooking and brushing: brush the chicken generously with the warm glaze every 3–5 minutes while cooking over indirect heat until the chicken is cooked through and glaze is sticky and caramelized, about 20–30 minutes more (internal temperature 165°F / 74°C).
6. Finish and serve: if using pineapple rings, grill them briefly until caramelized. Remove chicken from the grill, let rest 5 minutes, garnish with sliced green onions, and serve with grilled pineapple and steamed rice.