Huli Huli Chicken
This Huli Huli Chicken is incredibly tender, charred to perfection, and coated with a sweet and tangy soy sauce. Ready in less than an hour!
Servings: 4 servings
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
Calories: 481kcal | Carbohydrates: 46g | Protein: 52g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 2609mg | Potassium: 1189mg | Fiber: 2g | Sugar: 39g | Vitamin A: 446IU | Vitamin C: 18mg | Calcium: 50mg | Iron: 2mg