🍗 Grilled Huli Huli Chicken

This **Grilled Huli Huli Chicken** is sweet, savory, and perfectly sticky — marinated and basted with a pineapple-ginger sauce that’s iconic in Hawaiian cuisine. Grilled to juicy perfection, it's a crowd-pleasing main dish perfect for summer cookouts!

Ingredients

• Chicken: 4–6 boneless, skinless chicken thighs or breasts
• Marinade & Sauce: 1/2 cup ketchup
• 1/4 cup soy sauce (low sodium preferred)
• 1/4 cup pineapple juice (from canned pineapple or fresh)
• 1/4 cup brown sugar
• 2 tbsp rice vinegar or apple cider vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp sesame oil (optional)
• 1/2 tsp red pepper flakes (optional, for heat)

Instructions

1. Make sauce: In a bowl, whisk together ketchup, soy sauce, pineapple juice, brown sugar, vinegar, garlic, ginger, sesame oil, and red pepper flakes.
2. Marinate chicken: Reserve 1/3 cup for basting. Pour the rest over chicken in a bowl or bag. Marinate 30 minutes to 2 hours in the fridge.
3. Prep grill: Preheat grill to medium-high (375°F–400°F). Oil grates well to prevent sticking.
4. Grill chicken: Place chicken on grill. Cook 5–7 minutes per side, turning occasionally.
5. Baste: During the last 10 minutes, brush chicken generously with reserved sauce every few minutes for a sticky, caramelized glaze.
6. Check doneness: Chicken should reach 165°F internally. Avoid overcooking to keep it juicy.
7. Rest & serve: Let rest 5 minutes. Slice and serve over rice with grilled pineapple or veggies.

Tip: For extra flavor, skewer chicken and grill as Huli Huli chicken kabobs. Leftovers make a great sandwich or salad topping!

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