Easy Hawaiian Huli Huli Chicken

This is one of my all time favorite recipes! I love grilled chicken and there are so many different kinds of marinades you can use to flavor your meat. I will say that the longer you allow the meat to marinate-the more flavorful it will become. I like to marinate my meat for 24 hours, but I know that is not always possible. Not only will you get a more flavorful meat, but your meat will be fall apart tender as well. 

This marinade is pretty sweet, so you will definitely want to serve in with some steamed white rice and a side of vegetables. The leftover thickened marinade also makes a great sauce you can drizzle over your rice and vegetables as well. Enjoy!


4 lbs. boneless skinless chicken thighs
12 oz. pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup rice vinegar
1/3 cup ketchup
1 tsp minced fresh garlic
1 tsp minced fresh ginger
1 Tbsp worcestershire sauce
1 Tbsp cornstarch
green onion thinly sliced for garnish
toasted sesame seeds

For this recipe you will need the following ingredients...


1. Mix together all ingredients but chicken, cornstarch and green onion. Set aside 1 cup of marinade.

2. Pour remaining marinade over chicken in a bowl or zippered plastic bag and refrigerate for at least 3 hours. It would be even better if you could leave it to marinade for 24 hours.

3. In a saucepan combine 1 cup of reserved marinade and cornstarch, stir and heat until thickened. Discard marinade from chicken.

4. Place chicken on grill over medium heat. Cook on each side, turning several times and brushing chicken with thickened marinade after each turn. Grill until cooked through and glaze has thickened.

5. Garnish with green onions and toasted sesame seeds. Serve on a bed of steamed rice and serve with a side of macaroni salad.