Grilled Huli Huli with Pineapple

10 minutes Prep Time
15 minutes Cook Time
4 Servings

This grilled huli huli chicken is the perfect summer meal! Featuring chicken thighs marinated in a sweet & savory “teriyaki-like” sauce then grilled until slightly charred & brushed with even more glaze! It’s a quick & easy dinner & best served with grilled pineapple!   @kalefornia_kravings   @thefeedfeed

Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup brown sugar, or coconut sugar

  • 1/2 cup Red Gold® 32 oz Ketchup Folds of Honor

  • 1/4 cup rice vinegar
  • 4 garlic cloves, minced
  • 1 teaspoon ginger, freshly grated, optional
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon black pepper, freshly ground
  • 2 pounds boneless-skinless chicken thighs
  • 10 pineapple slices
  • green onions, sliced for serving

Instructions

Step one

Whisk together soy sauce, brown sugar (or coconut sugar), ketchup, rice vinegar, garlic, grated ginger (if using), smoked paprika and black pepper together in a bowl.  Set aside 1/2-3/4 cup of marinade for basting later.

Step two

Add chicken thighs to a glass or ceramic bowl and pour the remaining marinade over the top. Give the chicken a good stir then let it marinate for 3 hours – overnight. 

Step three

Brush grill grates with olive oil then heat the grill to medium-high heat.

Step four

Once hot, remove the chicken from the marinade and place them on the grill.  Discard the marinade.

Step five

Grill chicken for 5-6 minutes per side (or until a meat thermometer reads 165°F when inserted into the thighs).  Baste the thighs (on both sides) with reserved marinade during the last 2-3 minutes then transfer them to a plate once done.

Step six

Place pineapple rings on the grill and cook until you see grill marks (about 1-2 minutes).

Step seven

Serve Huli Huli Chicken immediately with grilled pineapple and any extra marinade.  Sprinkle green onion over the top, if desired.  

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