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Sink your teeth into tender chicken topped with a sweet pineapple drizzle and it feels like a mini getaway. Add grilled pineapple rings and a sticky sauce over everything for the kind of loud, happy flavors that light up BBQs and family feasts.
The very first time I made this for a backyard luau, it vanished right off the platter. Now, every time we drag out the grill, my friends won’t stop asking for another round.
Vibrant Ingredients
- Boneless chicken thighs or breasts: Aim for pieces that aren’t too wet to stay juicy and fresh
- Pineapple juice: Adds that must-have sweetness—pick unsweetened to let fruit shine
- Brown sugar: Makes the glaze extra sticky and sweet, just check it’s nice and soft
- Fresh ginger: Hand-grated is best for bright, punchy bites
- Teriyaki sauce: Go for homemade or a store favorite for big flavor
- Garlic: Smash up fresh cloves for max flavor
- Soy sauce: Classic savory notes—grab low sodium for a healthier spin
- Fresh pineapple: The juiciest ones feel heavy and look golden
- Sesame oil: Pick toasted for a deep nutty aroma
- Green onions and sesame seeds: Totally up to you, but great for a little crunch and a pop of color
Savory Step-by-Step Fun
- Make the Marinade:
- Grab a big bowl. Mix together your pineapple juice, teriyaki and soy sauces, brown sugar, ginger, garlic, and sesame oil. Stir until there aren’t any sugar grains left and it’s all mixed up.
- Marinate the Chicken:
- Drop your chicken in a bag or glass dish, then pour the marinade on top. Make sure it’s totally covered! Snap on a lid and stick it in the fridge for a couple of hours or all night if you can.
- Heat the Grill:
- Crank your grill to medium-high and let it heat evenly. That way, stuff won’t stick later.
- Grill the Chicken:
- Take the chicken out of the marinade and shake off any excess. Set aside extra sauce for basting in a new bowl. Toss the chicken on the hot grill, turning once while it cooks. Six or seven minutes per side does the trick. Brush on extra marinade for a glossy look.
- Grill the Pineapple:
- Flip your pineapple rings on the grill right alongside the chicken. Let them cook for two or three minutes per side until they’re caramel-y and gold. Watch those grill marks!
- Finish and Serve:
- Place your grilled chicken onto a platter. Lay those warm pineapple slices on top, then shower with green onions and sesame seeds if you love a little crunch.
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Pineapple always gives off vacation vibes for me. Stacking a thick chunk on warm chicken feels like summer on a plate—sticky, sweet, and messy in all the right ways because I totally pour extra sauce on top.
Keep it Fresh
Tuck any leftovers in a tight container in the fridge and they'll last up to three days. Packing lunches? Portion out chicken and pineapple into small containers. And if you freeze the chicken, keep pineapple out or it'll go mushy.
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Ingredient Switches
Chicken thighs are the juiciest choice, but breasts do the trick—just pound them flat. Want a gluten-free option? Make sure your soy sauce is wheat-free or go for coconut aminos or tamari. Only have canned pineapple? Use it! Just rinse off all the syrup first.
How to Dish It Up
Pile the chicken on fluffy jasmine rice, or make quick sliders with Hawaiian rolls. I like to add a zippy lime slaw or set everything beside grilled corn when it's hot outside.
Legendary Huli Huli Chicken
Huli means 'to turn' in Hawaiian. Back in the day, they’d keep flipping the chicken all through cooking. This island street food started in the '50s and quickly turned into a star dish for hangouts and big backyard meals.
Common Recipe Questions
- → How does Huli Huli chicken stand out?
It’s a Hawaiian favorite where you soak chicken in sweet pineapple soy sauce before grilling, basting like crazy for max flavor and a little smokiness.
- → How long should I keep the chicken in the marinade?
Give it a minimum of a few hours for solid flavor. If you can let it marinate overnight, you’ll love the results even more.
- → Switch breasts for thighs—is that cool?
For sure! Thighs or breasts both do the trick. Just keep an eye on breasts since they dry out faster—pull ‘em off the grill sooner if you need to.
- → What’s the trick for grilled pineapple lines?
Crank up the heat, slap on those pineapple rings, and press down softly. You’ll see grill lines pop up after just a couple minutes per side.
- → Is basting all the time actually needed?
Yep! Brushing on more of that marinade keeps your chicken juicy and makes the outside shiny and sticky in the best way.
- → Need some tasty things on the side?
Fluffy rice, fresh salad, or some crisp veggies will balance those sweet pineapple and savory chicken flavors easily.