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Bite into juicy chicken with sweet pineapple glaze and you'll feel like you're lounging in the tropics. Toss in some charred pineapple slices and sticky glaze, and you've got an explosion of bright flavors that always gets the party started at BBQs or big family meals.
The first time I tried this was for an at-home luau and it disappeared so fast, I barely got a taste. Now, every time we have a grill night, my buddies beg me to make it again.
Tasty Ingredients
- Fresh pineapple: go for a heavy, golden-skinned one for juiciest slices
- Soy sauce: packs in classic umami if you use low sodium, that's even better
- Sesame oil: toasted variety smells amazing and gives a nutty kick
- Sesame seeds and green onions: totally optional but awesome for crunch and color
- Garlic: grab fresh cloves for the best, strongest flavor
- Boneless chicken thighs or breasts: pick a pack with little extra liquid so you get tender, fresh pieces
- Teriyaki sauce: choose your favorite store-bought one or make it yourself for deeper taste
- Fresh ginger: grating by hand amps up that zippy flavor
- Brown sugar: sweeter and helps glaze turn gooey, just make sure it’s soft
- Pineapple juice: brings in that signature sweetness—find the kind with no added sugar
Delicious Step-by-Step Guide
- Finish and Serve:
- Move the chicken to your platter first. Drizzle pineapple rings over the top and give it a sprinkle of green onions and sesame seeds if you like a little extra crunch.
- Grill the Pineapple:
- Set pineapple rings on the grill while the chicken cooks. Two or three minutes on each side makes them sugar-sweet with caramel edges. Watch for those perfect golden marks!
- Grill the Chicken:
- Pull chicken out of the marinade, shake it off, and save any leftover sauce for basting (use a clean bowl). Lay the chicken on hot grates, turn just once, and cook for six or seven minutes per side, brushing with that extra marinade as it cooks for a shiny finish.
- Heat the Grill:
- Get your grill going to medium-high and let it preheat all over. This keeps stuff from sticking like crazy.
- Marinate the Chicken:
- Pop your chicken into a zip bag or glass dish and pour the marinade over it. Make sure every bit of chicken is really coated, slap on a lid, and chill in the fridge for at least two hours or overnight if you’ve got time.
- Make the Marinade:
- Mix up pineapple juice, teriyaki and soy sauces, brown sugar, ginger, garlic, and sesame oil in a big bowl. Stir until the sugar’s gone and the whole thing’s blended smooth.
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Pineapple always makes me think of beach trips. Piling a fresh slice on that hot chicken takes me right back to summer in the backyard—sticky fingers and all, thanks to that glossy glaze I always sneak more of.
Storage Ideas
Stash leftovers in a sealed container in the fridge where they’ll stay good up to three days. For prepping lunches, divvy up the chicken and pineapple into meal-sized tubs. If you freeze the cooked chicken, skip adding pineapple to keep it from getting mushy.
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Swaps for Ingredients
Chicken thighs make things juicy, but chicken breasts work well too, especially if you pound them to an even thickness. Want gluten-free? Check your soy sauce and swap with tamari or coconut aminos. No fresh pineapple around? Canned works if you rinse off the extra syrup.
Ways to Serve Up
Spoon this chicken over a mound of jasmine rice, or pile it on Hawaiian buns for tasty sliders. I’m a fan of tossing in a tangy lime slaw or setting it next to grilled corn when it’s hot out.
Legendary Huli Huli Chicken
The word huli is Hawaiian for “turn,” because back in the day, folks kept flipping the chicken while it cooked. This classic street food from the islands popped up in the 1950s and quickly became the go-to for family gatherings and backyard get-togethers.
Frequently Asked Questions
- → What’s Huli Huli chicken all about?
This is a classic from Hawaii, where chicken is soaked in a sweet and tangy pineapple-soy sauce then grilled up, with plenty of basting to lock in flavor and smokiness.
- → How long should I let chicken marinate?
Let the chicken rest in the marinade for at least a couple hours. Letting it chill overnight honestly makes it taste even better.
- → Can I use chicken breasts instead of thighs?
Absolutely! Thighs or breasts both work. Just watch the breasts so they don’t dry out and pull them off the grill a little sooner.
- → How do I get great grill marks on pineapple?
Get your grates hot, then lay down your pineapple slices and press gently. A few minutes per side should give you those nice lines.
- → Do I really have to keep basting the chicken?
Brushing more marinade on as you grill keeps the chicken juicy and helps make that sticky, tasty coating everyone loves.
- → What goes well on the side?
Steamed rice, a fresh salad, or crunchy veggies all go perfectly and balance the sweet and savory chicken and pineapple.