Huli Huli Chicken with Pineapple Ginger Glaze
By Helen Park
Prep
15 min
Cook
20 min
Total
35 min
Servings
6
Level
Easy
Brown sugar in the marinade adds a caramel flavor to chicken when cooked over medium heat․ Chicken thighs are a hearty meat․ I use this huli huli chicken recipe whenever I want to make grilled chicken with a pineapple and soy sauce glaze without burning the chicken or sauce (I enjoy the burned parts of my food)․
I blend the marinade to dissolve the brown sugar and reserve one cup to use during cooking․ I use the reserved marinade while cooking to add grill marks to the chicken․ I like to watch my food while it cooks․
Cook on medium heat․ Preseason the grill to avoid burning the chicken‚ which contains sugar and is especially susceptible to burning during basting․ I want to avoid overly burned seasonings on the browned portions of the chicken․ Allow the chicken to rest for 5 minutes after grilling so its juices stay inside․
I use 100% canned pineapple juice and low-sodium soy sauce as marinade ingredients‚ as well as fresh garlic and fresh-grated ginger․ These ingredients are all part of the marinade․ I use fresh-grated ginger as a garnish․ I serve chicken with steamed white rice and macaroni salad on the side for a plate lunch․
Why you'll love this recipe
- Chicken thighs stay moist when grilled‚ even though the sauce applied to them may shrink as it browns․
- The brown sugar helps blend with other marinade ingredients to avoid a gritty glaze․
- A container of marinade can be used to baste poultry in the final minutes of grilling․
- Medium heat will fully cook the chicken while caramelizing the sugary coating․
- Letting the chicken sit for 5 minutes keeps less juice from running onto the serving plate during carving․
- The grill burns some parts of the dish․ Pineapple juice adds sweetness to the sauce․
Ingredients
- •3 lb boneless, skinless chicken thighs (about 6-8 thighs)
- •1 cup unsweetened pineapple juice
- •½ cup low-sodium soy sauce
- •½ cup brown sugar (packed)
- •⅓ cup ketchup
- •1 tbsp fresh ginger (freshly grated)
- •3 cloves garlic (minced)
- •1 tbsp rice vinegar
Instructions
- 1
Whisk the pineapple juice, soy sauce, brown sugar, ketchup, ginger, garlic, and rice vinegar in a medium bowl until the brown sugar fully dissolves.
- 2
Measure out 1 cup of marinade into a separate container, cover it, and refrigerate it for basting.
- 3
Put the chicken thighs in a large resealable bag or shallow dish. Pour the remaining marinade over the chicken and coat all the pieces.
- 4
Seal the bag or cover the dish, then marinate the chicken in the refrigerator for at least 4 hours or overnight.
- 5
Preheat the grill to medium heat, about 375-450°F. Lightly oil the grates.
- 6
Lift the chicken from the marinade and let the excess drip off. Discard the used marinade, then place the chicken on the preheated grill.
- 7
Grill for 6-8 minutes per side. During the last 4-5 minutes, baste with the reserved marinade each time you flip the chicken, and cook until it reaches 165°F with a caramelized exterior.
- 8
Remove the chicken from the grill and rest it for 5 minutes before serving.
FAQ
Nutrition (per serving)
Calories
385
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