Huli Huli Pineapple Chicken: A Taste of Hawaiian Paradise

Imagine the sun-kissed beaches of Hawaii, the gentle sway of palm trees, and the irresistible aroma of smoky, sweet, and savory chicken wafting through the air. That’s the essence of Huli Huli Chicken, a beloved Hawaiian barbecue staple. This recipe takes the classic Huli Huli flavors and combines them with juicy pineapple for an extra burst of tropical sweetness, creating a dish that’s both incredibly delicious and surprisingly easy to make at home.

This Huli Huli Pineapple Chicken recipe is perfect for a summer cookout, a weeknight family dinner, or any occasion that calls for a taste of island paradise. It’s a crowd-pleaser that’s sure to impress, and the marinade is so flavorful that even the simplest cooking methods yield amazing results.

## What is Huli Huli Chicken?

“Huli” means “turn” in Hawaiian, and it refers to the traditional method of cooking the chicken – rotating it over a kiawe wood fire on a large grill. This constant turning ensures that the chicken is evenly cooked and beautifully caramelized. The signature flavor comes from a sweet and savory marinade typically featuring soy sauce, brown sugar, ginger, garlic, and pineapple juice. While a kiawe wood fire is ideal, this recipe adapts the flavors for home cooks using more accessible methods like grilling, baking, or even cooking in a skillet.

## Why This Huli Huli Pineapple Chicken Recipe Works

* **Authentic Flavors:** The marinade captures the essence of traditional Huli Huli Chicken, balancing sweet, savory, and tangy notes.
* **Pineapple Power:** Adding fresh pineapple not only enhances the sweetness but also tenderizes the chicken thanks to the bromelain enzyme.
* **Versatile Cooking Methods:** Whether you prefer grilling, baking, or pan-frying, this recipe delivers fantastic results.
* **Easy to Make:** The marinade comes together quickly, and the cooking process is straightforward.
* **Crowd-Pleasing:** The combination of flavors is universally appealing, making it a hit with both kids and adults.

## Ingredients You’ll Need

Here’s a detailed list of the ingredients needed for this Huli Huli Pineapple Chicken recipe. I’ll explain each ingredient and suggestions for substitutions where applicable.

* **Chicken:**
* 3-4 lbs boneless, skinless chicken thighs or breasts. Thighs are generally more flavorful and stay moister, but breasts are a leaner option. Cut into 1-inch cubes if making skewers, or leave whole if grilling or baking.
* **Marinade:**
* 1 cup pineapple juice: Provides sweetness and tenderizes the chicken. Freshly squeezed is best, but canned pineapple juice works well too. Avoid juice with added sugar if possible.
* ½ cup soy sauce: Adds umami and saltiness. Use low-sodium soy sauce to control the salt level.
* ¼ cup brown sugar: Contributes sweetness and helps with caramelization. Light or dark brown sugar can be used.
* 2 tablespoons rice vinegar: Adds acidity and balances the sweetness. Apple cider vinegar or white wine vinegar can be substituted in a pinch.
* 2 tablespoons grated fresh ginger: Provides a warm, spicy flavor. Ground ginger can be used, but fresh ginger is much more flavorful.
* 4 cloves garlic, minced: Adds pungent flavor. Garlic powder can be used as a substitute, but fresh garlic is preferred.
* 1 tablespoon sesame oil: Adds a nutty aroma and flavor. Toasted sesame oil is especially delicious.
* 1 teaspoon smoked paprika: Adds a smoky flavor that complements the grilling process. Regular paprika can be used if you don’t have smoked paprika.
* ½ teaspoon red pepper flakes (optional): Adds a touch of heat. Omit if you prefer a milder flavor.
* ¼ teaspoon ground black pepper: Enhances the other flavors.
* **Pineapple:**
* 1 fresh pineapple, cored and cut into 1-inch chunks: Adds sweetness and a tropical element. Canned pineapple chunks can be used, but fresh pineapple is preferred for its flavor and texture.
* **Optional for Garnish:**
* Chopped green onions
* Sesame seeds
* Fresh cilantro

## Equipment You’ll Need

* Large bowl or resealable plastic bag for marinating the chicken
* Whisk for mixing the marinade
* Cutting board and knife for preparing the chicken and pineapple
* Grill, oven, or skillet for cooking the chicken
* Skewers (if making pineapple chicken skewers)
* Meat thermometer (to ensure the chicken is cooked through)

## Step-by-Step Instructions

Here’s a detailed guide on how to make this delicious Huli Huli Pineapple Chicken. I’ve included instructions for grilling, baking, and pan-frying, so you can choose the method that works best for you.

**1. Prepare the Marinade:**

* In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, smoked paprika, red pepper flakes (if using), and black pepper until well combined. Make sure the brown sugar is dissolved completely.

**2. Marinate the Chicken:**

* Place the chicken in the bowl with the marinade, or transfer both to a resealable plastic bag. Make sure the chicken is fully submerged in the marinade.
* Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. Longer marinating times will result in more flavorful and tender chicken. However, avoid marinating for longer than 4 hours, as the pineapple juice can start to break down the chicken too much, making it mushy.

**3. Prepare the Pineapple:**

* While the chicken is marinating, prepare the pineapple. Cut off the top and bottom of the pineapple, then stand it upright and slice off the skin from top to bottom, following the curve of the pineapple. Remove any remaining “eyes” with a small knife.
* Cut the pineapple into 1-inch thick rounds, then core each round using a cookie cutter or a small knife. Cut the rings into 1-inch chunks.

**4. Assemble the Skewers (Optional):**

* If making skewers, thread the marinated chicken and pineapple chunks onto skewers, alternating between chicken and pineapple. Leave a small space between each piece to allow for even cooking.

**5. Cooking Methods:**

* **Grilling:**
* Preheat your grill to medium heat (about 350-450°F or 175-230°C). Make sure the grates are clean and lightly oiled.
* Remove the chicken from the marinade, discarding the marinade. (Do not reuse marinade that has been in contact with raw chicken.)
* Place the chicken skewers (or individual chicken pieces) on the grill.
* Grill for 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Turn the chicken occasionally to ensure even cooking and prevent burning. If using whole chicken breasts, it may take longer, around 8-10 minutes per side, depending on the thickness.
* If the pineapple starts to brown too quickly, move the skewers to a cooler part of the grill or cover them loosely with foil.
* Remove the chicken from the grill and let it rest for a few minutes before serving.
* **Baking:**
* Preheat your oven to 400°F (200°C).
* Line a baking sheet with parchment paper for easy cleanup.
* Remove the chicken from the marinade, discarding the marinade. (Do not reuse marinade that has been in contact with raw chicken.)
* Arrange the chicken skewers (or individual chicken pieces) on the prepared baking sheet in a single layer. Make sure there is some space between each piece of chicken.
* Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Turn the chicken halfway through cooking to ensure even browning.
* If you want to add some color to the chicken, you can broil it for the last 1-2 minutes, but watch it carefully to prevent burning.
* Remove the chicken from the oven and let it rest for a few minutes before serving.
* **Pan-Frying:**
* Heat a large skillet over medium-high heat. Add a tablespoon of oil to the skillet.
* Remove the chicken from the marinade, discarding the marinade. (Do not reuse marinade that has been in contact with raw chicken.)
* Add the chicken to the skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and prevent the chicken from browning properly. You may need to cook the chicken in batches.
* Cook for 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Turn the chicken occasionally to ensure even cooking.
* If the pineapple is not already added to the skewers, you can add the pineapple chunks to the skillet during the last few minutes of cooking to warm them through.
* Remove the chicken from the skillet and let it rest for a few minutes before serving.

**6. Garnish and Serve:**

* Garnish the Huli Huli Pineapple Chicken with chopped green onions, sesame seeds, and fresh cilantro, if desired.
* Serve hot with rice, quinoa, or your favorite side dishes.

## Tips for Success

* **Don’t over-marinate:** While marinating the chicken is essential for flavor, avoid marinating it for too long, as the pineapple juice can break down the chicken’s texture.
* **Use a meat thermometer:** To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. It should reach 165°F (74°C).
* **Don’t overcrowd the pan or grill:** When cooking the chicken, avoid overcrowding the pan or grill. This will lower the temperature and prevent the chicken from browning properly. Cook in batches if necessary.
* **Rest the chicken:** After cooking, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
* **Use fresh ingredients:** Fresh pineapple, ginger, and garlic will provide the best flavor.

## Variations and Substitutions

* **Vegetarian Option:** Substitute the chicken with firm tofu or tempeh. Press the tofu or tempeh to remove excess moisture before marinating.
* **Spicier:** Add more red pepper flakes or a pinch of cayenne pepper to the marinade for a spicier kick.
* **Other Fruits:** Experiment with other fruits like mango, peaches, or bell peppers for different flavor combinations.
* **Honey:** Substitute honey for brown sugar for a slightly different sweetness profile.
* **Gluten-Free:** Use tamari instead of soy sauce to make the recipe gluten-free.

## Serving Suggestions

Huli Huli Pineapple Chicken is a versatile dish that can be served in many ways. Here are a few serving suggestions:

* **With Rice:** Serve the chicken over a bed of white rice, brown rice, or coconut rice.
* **With Quinoa:** For a healthier option, serve the chicken with quinoa.
* **In Tacos:** Shred the chicken and serve it in tacos with your favorite toppings.
* **In Salads:** Add the chicken to a salad for a protein-packed meal.
* **As Appetizers:** Serve the chicken skewers as appetizers at your next party.
* **With Grilled Vegetables:** Serve the chicken alongside grilled vegetables like zucchini, bell peppers, and onions.

## Make-Ahead Instructions

The marinade can be made ahead of time and stored in the refrigerator for up to 3 days. The chicken can also be marinated ahead of time and stored in the refrigerator for up to 24 hours. Do not marinate for longer than 24 hours, as the pineapple juice can break down the chicken’s texture.

## Storage Instructions

Cooked Huli Huli Pineapple Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

## Nutritional Information (Approximate)

(Per serving, based on 4 servings):

* Calories: 400-450
* Protein: 35-40g
* Fat: 15-20g
* Carbohydrates: 20-25g

*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*

## Huli Huli Pineapple Chicken Recipe Card

Here is the full recipe summarized in a concise and printer-friendly recipe card:

**Recipe Name:** Huli Huli Pineapple Chicken

**Yields:** 4 servings

**Prep Time:** 15 minutes

**Marinating Time:** 30 minutes – 4 hours

**Cook Time:** 20-25 minutes (depending on cooking method)

**Ingredients:**

* 3-4 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes or left whole
* **Marinade:**
* 1 cup pineapple juice
* ½ cup soy sauce
* ¼ cup brown sugar
* 2 tablespoons rice vinegar
* 2 tablespoons grated fresh ginger
* 4 cloves garlic, minced
* 1 tablespoon sesame oil
* 1 teaspoon smoked paprika
* ½ teaspoon red pepper flakes (optional)
* ¼ teaspoon ground black pepper
* 1 fresh pineapple, cored and cut into 1-inch chunks
* Optional for garnish: Chopped green onions, sesame seeds, fresh cilantro

**Instructions:**

1. **Prepare the Marinade:** In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, smoked paprika, red pepper flakes (if using), and black pepper until well combined.
2. **Marinate the Chicken:** Place the chicken in the bowl with the marinade, or transfer both to a resealable plastic bag. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. **Prepare the Pineapple:** Core and cut the pineapple into 1-inch chunks.
4. **Assemble the Skewers (Optional):** Thread the marinated chicken and pineapple chunks onto skewers, alternating between chicken and pineapple.
5. **Cook the Chicken:**
* **Grilling:** Grill over medium heat for 6-8 minutes per side, or until cooked through (165°F/74°C).
* **Baking:** Bake at 400°F (200°C) for 20-25 minutes, or until cooked through (165°F/74°C).
* **Pan-Frying:** Cook in a skillet over medium-high heat for 5-7 minutes per side, or until cooked through (165°F/74°C).
6. **Garnish and Serve:** Garnish with chopped green onions, sesame seeds, and fresh cilantro, if desired. Serve hot with rice, quinoa, or your favorite side dishes.

Enjoy this taste of Hawaiian paradise!