A Taste of Aloha
In Hawaiian, “huli” means “to turn.” Traditionally, this chicken is flipped constantly over an open flame, basting it in a sweet ginger-soy glaze until it develops a deep, lacquered mahogany finish. Combined with caramelized pineapple, it’s a tropical symphony of flavors.
The ingredient
The Chicken & Fruit
- Boneless Chicken Thighs2 lbs
- Fresh Pineapple Rings1 Large
- Green Onions (Sliced)1/4 Cup
- Sesame Seeds1 tbsp
Huli Huli Sauce
- Pineapple Juice1/2 Cup
- Soy Sauce (Tamari)1/2 Cup
- Brown Sugar1/2 Cup
- Ketchup1/3 Cup
- Fresh Ginger (Grated)2 tbsp
- Minced Garlic3 Cloves
The instruction
The Glaze: Whisk together pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic. Reserve 1/2 cup of this sauce for basting later. Pour the rest into a bag with the chicken and marinate for at least 4 hours.
The Fire: Preheat your grill to medium-high heat. Lightly oil the grates to prevent the sugary glaze from sticking.
The “Huli” Method: Grill the chicken for 5-7 minutes per side. Flip (“huli”) frequently, brushing generously with the reserved sauce each time to build up a sticky, savory crust.
Tropical Finish: During the last 4 minutes of grilling, place the pineapple rings directly on the heat. Grill until charred and caramelized. Serve chicken topped with the fruit, sesame seeds, and green onions.
