Total Time: 30 minutes | Prep Time: 15 minutes | Cook Time: 15 minutes | Yields: 3 pounds chicken skewers | Serves: 4
This Huli Huli Chicken is a must! This has a wonderful homemade pineapple-ginger sauce that you can make easily and fast! Enjoy this Hawaiian grilled chicken at home with this simple recipe and serve it with rice or noodles.
Ingredients
2 teaspoons Sesame Oil
½ c. Tomato Ketchup
⅓ c. Sugar (light brown or white sugar)
½ c. Soy Sauce (Or ¾ c. reduced-sodium soy sauce)
1 c. Pineapple (juice)
2 teaspoons Ginger (grated, about 2″ piece of ginger)
1 teaspoon Garlic (grated, about 2-3 cloves of garlic)
3 pounds Chicken (boneless thighs, sliced into 2-inch pieces to make kabobs)
1 tablespoon Sriracha (adjust to taste)
2 teaspoons Mustard (ground Dijon mustard)
2 tablespoons Sherry Vinegar (Or 4 tablespoons Unseasoned Rice Vinegar)
Oil Spray (for grilling)
4 tablespoons Fresh Herbs (parsley, for garnish)
½ teaspoon Black Pepper (fresh fine cracked)
Salt (adjust to taste)
How to make Huli Huli Chicken with Amazing Huli Huli Sauce
Step 1: Into two sealable food-grade plastic bags, divide the diced chicken. You can also place the diced chicken into a container with a lid.
Step 2: Soak 6 to 8 wooden skewers in water and set aside.
Step 3: In a bowl, place the pineapple juice, along with soy sauce, vinegar, grated ginger, grated garlic, mustard, ketchup, sugar, sesame oil,
Sriracha, (about half tsp) salt, and black pepper. Mix well until everything is blended and the sugar is dissolved.
Step 4: Set aside 1 c. of the marinade and equally divide the remaining marinade between the two zip locks with chicken. Seal the bags and massage to coat the chicken. Place in the fridge and marinate the chicken for at least 30 minutes up to an hour.
Step 5: Prepare the grill. While the grill is preheating, skew about 6 to 8 pieces of chicken on each skewer. Then, discard the marinade.
Step 6: Using oil or oil spray, grease the grill. Place the chicken on the preheated grill and cook for about 8 to 10 minutes, turning and basting the chicken skewers with the reserved marinade until cooked through.
Step 7: To a serving plate, transfer the chicken skewers. Serve immediately, garnished with some chopped fresh parsley and scallions. Enjoy with the rest of the Huli-Huli sauce on the side. You can pair this Huli Huli Chicken with rice or noodles on the side. This dish is also great with grilled pineapple or grilled tomato/red onion rings.
Notes:
For this recipe, I used low-sodium, gluten-free Tamari Soy Sauce. You are welcome to use regular soy sauce.
To easily make the marinade into a thick dipping sauce you can simmer the reserved Huli-Huli sauce in a saucepan over low heat. Then, spoon 2 tbsp of the warm sauce into a small bowl and add 1 tsp cornstarch. Whisk well until the lumps are gone. Stir this into the simmering sauce and continue heating the sauce until thickened. Before serving, allow the sauce to cool.