A delicious Hawaiian dish featuring juicy chicken thighs marinated in a sweet and smoky sauce, grilled to perfection and served over rice with grilled pineapple.
Servings 4servings
Prep Time 2 hourshrs
Cook Time 15 minutesmins
Total Time 2 hourshrs15 minutesmins
Ingredients
For the marinade
1/4cupsoy sauce
1/4cupketchup
1/4cupbrown sugar
1/4cuppineapple juice
2clovesgarlic, minced
1teaspoongrated ginger
1tablespoonvegetable oilFor grilling pineapple
For the main dish
2lbschicken thighsSubstitute with chicken breasts if preferred
Pineapple slices, for grilling
Green onions, for garnish
Rice, for servingSteamed rice works well
Instructions
Preparation
In a bowl, mix the soy sauce, ketchup, brown sugar, pineapple juice, minced garlic, and grated ginger to create the marinade.
Add the chicken thighs to the marinade, cover the bowl, and let it refrigerate for at least 2 hours or overnight for best flavor.
Grilling
Preheat your grill to medium-high heat.
Remove the chicken from the marinade, reserving the marinade for later. Grill the chicken for 5-7 minutes on each side or until it’s cooked through and has nice grill marks.
While the chicken is grilling, brush the pineapple slices with vegetable oil and grill them until they are caramelized and have grill marks.
Serving
To serve, place the grilled chicken over a bed of steamed rice, top it with the grilled pineapple slices, and garnish with chopped green onions. Enjoy your delicious Huli Huli Chicken Stack!
Notes
For maximum flavor, let the chicken marinate overnight. Use the reserved marinade to baste the chicken while grilling for extra flavor.