• Cooking Time: 20 minutes on the grill
  • Servings: 4
  • Preparation Time: 10 minutes
  • 1 ½ pounds boneless skinless chicken thighs chicken breasts also work
  • ½ c. unsweetened pineapple juice
  • ¼ c. soy sauce (or use more pineapple juice if soy allergy)
  • ¼ c. brown sugar
  • 2 T. ketchup
  • 1 c. chicken broth
  • 1 t. fresh ginger, grated
  • 1 t. garlic, minced
  • 2 green onions, sliced
  1. In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken and sauce to a plastic bag and marinate at least 3 hours or overnight. Put on a grill preheated to 400F. Sear chicken on all sides, then reduce heat and baste with sauce. Keep turning and basting until chicken registers 165F on an instant thermometer. Sprinkle with green onions and serve immediately.
We enjoy chicken and serve it 2 or 3 times a week. During hot weather we prefer to use our outdoor kitchen, Huli Huli chicken is a bit different than just grilled or BBQ chicken and is really tasty.