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This Huli Huli Chicken is incredibly tender, charred to perfection, and coated with a sweet and tangy soy sauce made of sweet pineapple, honey, fresh ginger, garlic, and some more flavorful ingredients that create the perfect symphony of flavors. Ready in less than an hour!
This Hawaiian-inspired Huli Huli chicken is sticky sweet, flavorful, and the perfect option for a flavorful dinner especially when the temperatures are warmer. Perfect for BBQs, parties, cookouts, and any other occasion, this wholesome grilled chicken recipe is an easy recipe that will certainly be a crowd-pleaser. 🥰
Serve this recipe over a bed of rice and grilled pineapple wheels for an extra level of bold flavors. Also, this grilled Huli Huli chicken recipe is so yummy and a great option for a dinner or lunch that is dairy-free and filled with wholesome ingredients that are easy to find.
Summary
- Easy to make: This recipe is exactly what you need if you’re looking for something effortless and easy.
- Rich in flavor: All thanks to the Dijon mustard, vinegar, honey, pineapple, and other bold ingredients, this marinated chicken skewers recipe is rich in flavor and filled with vivid qualities.
- Great for crowds: If you’re looking to serve a crowd, then this Huli Huli chicken is definitely a crowd-pleaser that will please almost anyone!
Ingredients for Huli Huli Chicken
This is just a list of ingredients you will need to make this Huli Huli chicken. The full measurements are listed below.
- Pineapple, one can with the fruit
- Soy sauce, or coconut aminos
- Ketchup, organic or homemade
- Honey: agave would work too but I prefer honey/
- Ginger, freshly grated on the Microplane
- Garlic, freshly grated on the Microplane
- Sriracha
- Sesame oil
- Mustard, whole-grain Dijon mustard
- Vinegar: Sherry, or balsamic
- Chicken, boneless and skinless, cubed: you may also use boneless and skinless chicken thighs
- Parsley, fresh
- Optional: white rice, brown rice, or quinoa to serve.
How to Make Huli Huli Chicken
Make the sauce: First, in a mixing bowl, add the pineapple juice with the soy sauce, ketchup, honey, ginger, garlic, Sriracha, sesame oil, mustard, vinegar, salt, and pepper.
Marinate the chicken: Next, add the chicken to a bag and pour some of the marinades over the chicken. Allow the chicken to marinate for 30 minutes in the refrigerator. Also, reserve the rest of the sauce. Do not toss! You can place the rest of the marinade in the fridge.
Preheat oven or grill: Preheat the grill or oven to medium heat. Thread the skewers through the marinated chicken.
Cook the chicken: Next, cook the chicken four to five minutes on each side. Remove from heat.
Grill the pineapple and serve: Then, add the pineapples to the grill and cook until charred on both sides. Finally, serve the chicken and pineapple over red and fresh parsley. Enjoy!
Recipe Notes and Tips
- Don’t let the remainder of the marinade touch the raw chicken. Keep it separated.
- Be sure to cook the chicken to at least 165 degrees Fahrenheit.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
- For a gluten-free version, serve with gluten-free soy sauce.
- Use fresh ginger and garlic if possible. This brings out the flavor.
- For a healthier version, substitute the cooked rice for cauliflower rice. I have a great recipe for Cilantro lime rice that you can check out.
- You may use maple syrup or brown sugar instead of honey.
- Swap the chicken breast with boneless chicken thighs. If you prefer not to cook the Huli Huli chicken on skewers, you may cook the chicken breasts as is. Just make sure they are cooked at medium heat until they reach an internal temperature of 165 F.
- If using bamboo skewers, then be sure to soak them in water prior to use.
Frequently Asked Questions
You can serve this Huli Huli chicken with salads like this watermelon feta salad, potatoes like crispy parmesan roasted potatoes, plain white rice, or for a low carb option serve with cilantro lime cauliflower rice. Another great side would be a simple and classic macaroni salad.
Huli Huli means to constantly turn. When preparing Huli Huli chicken, the chicken is constantly turned and rotated throughout the cooking process for an even charred finish.
Huli sauce is used for chicken which is going to be cooked over an open flame like an open fire or grill. Also, you can grill the chicken using an indoor grill if you prefer.
Other Recipes You’ll Enjoy
- Hawaiian Chicken
- Shrimp Lettuce Wraps
- Pineapple Chicken Kabobs
- Grilled Chicken and Mango Salad
- Grilled Pineapple Shrimp Skewers
- Cajun Shrimp Pasta
- Balsamic Chicken Skillet
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Huli Huli Chicken
Ingredients
- 14.5 ounces canned pineapple, with the juice
- ⅔ cup reduced-sodium soy sauce, or coconut aminos
- ½ cup ketchup, organic or homemade
- ¼ cup honey
- 2 inches ginger, grated
- 2-3 cloves garlic, grated
- ½ tablespoon Sriracha, or to taste, optional
- 1 tablespoon sesame oil
- 2 teaspoons whole-grain Dijon mustard
- 2 tablespoons sherry vinegar, or balsamic vinegar
- Kosher salt and pepper , to taste
- 2 pounds chicken breasts, boneless, skinless, cut into 1.5" cubes
- 2 tablespoons fresh parsley, chopped
Instructions
- In a mixing bowl, add the pineapple juice together with the soy sauce, ketchup, honey, ginger, garlic, sriracha, sesame oil, mustard and balsamic. Mix well to combine.
- Place the cubed chicken into a large ziploc bag and pour over half of the huli huli marinade.
- Mix well through the bag to get all pieces well coated. Marinate for 30 minutes. Reserve the remaining half of the marinade to use as dipping sauce, but make sure it doesn't touch the raw meat.
- Thread the chicken pieces on aluminum or bamboo skewers. If using bamboo skewers, soak them in cold water for a few minutes before using.
- Preheat an outdoor grill or a grill pan over medium heat.
- Add the chicken skewers and cook for 4-5 minutes per side, or until charred fully cooked through.
- Once the chicken is cooked, add the pineapple slices to the heated grill and cook until nicely charred on both sides, about 2-3 minutes per side.
- Serve the huli huli chicken and grilled pineapple over cooked rice, if desired. Garnish with chopped parsley and enjoy!
Notes
- Don’t let the remainder of the marinade touch the raw chicken. Keep it separated.
- Be sure to cook the chicken to at least 165 degrees Fahrenheit.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
- For a gluten-free version, serve with gluten-free soy sauce.
- Use fresh ginger and garlic if possible. This brings out the flavor.
- For a healthier version, substitute the cooked rice for cauliflower rice. I have a great recipe for Cilantro lime rice that you can check out.
- You may use maple syrup or brown sugar instead of honey.
- Swap the chicken breast with boneless chicken thighs.
- If using bamboo skewers, then be sure to soak them in water before use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
