Huli Huli Chicken (Printable Version)
Grilled chicken stays juicy with a punch of teriyaki and pineapple, then gets topped off with sweet fruit and crunchy extras.
# What You'll Need:
→ Main
01 -
4 boneless, skinless chicken breasts or thighs
02 -
1 cup teriyaki sauce
03 -
1/2 cup pineapple juice
04 -
1/4 cup soy sauce
05 -
2 tablespoons brown sugar
06 -
2 cloves garlic, minced
07 -
1 teaspoon fresh ginger, grated
08 -
1 tablespoon sesame oil
09 -
1 fresh pineapple, sliced into rings
→ Garnish (optional)
10 -
Sesame seeds
11 -
Green onions, thinly sliced
# Step-by-Step Guide:
01 -
Pour teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil into a bowl and whisk until smooth.
02 -
Drop your chicken pieces into a dish or zip-top bag, cover with marinade, close it up, then chill for a few hours or overnight if you can swing it.
03 -
Heat your grill to medium-high and give it a moment to warm up.
04 -
Pull chicken out of the marinade and keep some marinade behind to use for basting while grilling.
05 -
Toss the chicken on the grill, cooking each side for about 6-7 minutes. Brush it with the reserved marinade a couple times. Chicken's done when the center isn't pink anymore.
06 -
Put pineapple rings on the grill, cook them for 2-3 minutes on each side until they've got grill marks and are caramelized.
07 -
Dump any leftover marinade that touched raw chicken.
08 -
Lay cooked chicken on a serving plate, stack the grilled pineapples on top, and sprinkle with green onion and sesame seeds if you feel like it.
# Additional Notes:
01 -
Marinating overnight helps the flavors soak into the chicken, and using fresh pineapple adds a nice, tangy sweetness once it's grilled.