Lunch · 50 min · hawaiian

Huli Huli Chicken

Dinner decisions, handled: Huli Huli Chicken pairs chicken thighs with pineapple juice for a 50-minute Hawaiian lunch. It is weeknight cooking that still hits your targets — 69 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Chicken thighs
• 1 cup Pineapple juice
• 1/2 cup Soy sauce
• 1/4 cup Brown sugar
• 1/4 cup Ketchup
• 1 tbsp Fresh ginger
• 3 cloves Garlic
• 4 cups White rice

Steps

1. Whisk the huli huli sauce and marinate the chicken at least 2 hours — overnight if you plan ahead.
2. Grill over medium heat, turning and basting constantly; huli huli means turn-turn, and the turning is the technique.
3. The sugars will char — that mahogany crust is the goal, not a mistake.
4. Rest, chop into pieces, and serve over rice with the reduced marinade (boiled 3 minutes) as extra sauce.
5. Reserve some marinade before adding the chicken, boil it 3 minutes, and serve it as extra sauce.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes