Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup pineapple juice
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar, packed
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch (for thickening, optional)
- 1 fresh pineapple, cut into 1/2-inch thick rings, or 1 can (20 oz) pineapple rings, drained
- 2 cups cooked jasmine rice, for serving
- 2 green onions, thinly sliced, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- Prepare the Huli Huli Marinade: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper. Reserve 1/4 cup of this marinade for basting later.
- Marinate the Chicken: Place the chicken thighs in a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, for maximum flavor.
- Cook the Chicken: Preheat your grill to medium-high heat (about 375-400°F) or preheat your oven to 400°F (200°C) if baking. If grilling, lightly oil the grates. Remove chicken from marinade, discarding any excess marinade. Grill chicken for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C) and chicken is nicely charred and cooked through. If baking, place chicken on a baking sheet and bake for 20-25 minutes, flipping halfway, until cooked through and lightly browned.
- Prepare Pineapple and Glaze: While chicken cooks, grill or pan-fry the pineapple rings for 2-3 minutes per side until lightly caramelized and warm. In a small saucepan, bring the reserved 1/4 cup marinade to a simmer over medium heat. If desired, mix cornstarch with 1 tablespoon of water to create a slurry and whisk into the simmering marinade. Cook, stirring constantly, until the sauce thickens into a glossy glaze. This glaze will be used for basting and serving.
- Baste and Finish: During the last few minutes of cooking, brush the chicken generously with the thickened Huli Huli glaze, allowing it to caramelize slightly on the chicken.
- Assemble the Stacks: To serve, create individual stacks. Place a serving of cooked jasmine rice on a plate. Top with a grilled Huli Huli chicken thigh, and then a grilled pineapple ring. Drizzle with any remaining Huli Huli glaze, and garnish with sliced green onions and a sprinkle of sesame seeds, if using. Serve immediately.
Notes
For an extra layer of flavor, consider adding a pinch of red pepper flakes to the marinade if you enjoy a little heat. This dish also works wonderfully with chicken breasts, just adjust cooking time accordingly to ensure they remain juicy. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent drying out.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 15g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg