Grilled Huli Huli Chicken
Today, I’m bringing the tropical flavours of Hawaii right to my backyard with this Grilled Huli Huli Chicken served in a Grilled Pineapple Boat.
This recipe is surprisingly easy to make. With just a few simple ingredients and a grill, you can create a meal that will wow your family and friends. So, fire up the grill and get ready to enjoy a taste of Hawaii with our Grilled Huli Huli Chicken in a Pineapple Boat!
A sweet and savoury Hawaiian classic
Huli Huli Chicken is a Hawaiian classic, known for its sweet and savoury marinade. The combination of soy sauce, pineapple juice, brown sugar, and ginger creates a mouthwatering glaze that caramelises beautifully on the grill. When paired with the smoky, sweet flavour of grilled pineapple, it’s a match made in heaven.
What makes this recipe even more special is the presentation. Serving the chicken in a halved grilled pineapple not only looks impressive but also adds an extra layer of flavour. The juices from the pineapple seep into the rice, infusing it with a subtle sweetness that perfectly complements the savoury chicken. A sprinkle of fresh coriander on top adds a burst of freshness that ties everything together.
Grilling brings out the best in this dish. The high heat of the grill caramelises the sugars in the marinade, creating a delicious crust on the chicken. Meanwhile, the pineapple becomes tender and even more flavourful as it grills.
Equipment
Lump Charcoal
Heat Resistant Gloves
Long Tongs
Roasting Tray
Thermapen® ONE
Fireboard 2 Drive
Churrasco Skewer Double Prong
Cooking Brush
Cast Iron Pan
Ingredients
1 kg chicken thighs
1 tbsp olive oil
Marinade
¾ cup pineapple, bottled or canned juice
1 ½ tbsp ginger, freshly grated
4 garlic cloves, freshly grated
½ cup tomato sauce
½ cup soy sauce
¼ cup Chinese cooking wine
¼ cup brown sugar
1 tbsp Sriracha
2 tbsp rice vinegar
1 tbsp sesame oil
Extras
1 cup steamed rice
1 pineapple, cut in half and hollowed
1 bunch coriander, finely chopped
Method
STEP 1In a medium bowl, combine pineapple juice, freshly grated ginger, garlic, tomato sauce, soy sauce, Chinese cooking wine, brown sugar, Sriracha, rice vinegar, and sesame oil. Mix well until the sugar dissolves and all the ingredients are fully combined.
STEP 2Place the chicken thighs in a large resealable bag or shallow dish. Pour ¾ of the marinade over the chicken, reserving the remaining ¼ for basting later. Ensure the chicken is well-coated, then seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for the best flavour.
STEP 3While the chicken marinates, cut the pineapple in half lengthwise and carefully hollow out each half, leaving about 1 cm of pineapple flesh intact to maintain structure. Set the pineapple halves aside.
STEP 4Preheat your grill to 250°C (480°F).
STEP 5Remove the marinated chicken from the fridge and thread the chicken thighs onto skewers. Discard the marinade the chicken soaked in.
STEP 6Place the skewers on the preheated grill and cook for about 5-7 minutes per side, turning occasionally. While grilling, baste the chicken with the reserved marinade for extra flavour. The chicken should have a nice caramelised glaze and reach an internal temperature of 75°C (165°F).
STEP 7Place the halved, hollowed pineapples cut side down on the grill. Grill for 3-4 minutes, until they are slightly softened and have beautiful grill marks. Remove from the grill and set aside.
STEP 8Spoon the steamed rice into the hollowed-out grilled pineapple halves. Place the grilled Huli Huli chicken skewers on top. Garnish with finely chopped coriander for a fresh finish.
STEP 9Serve your Grilled Huli Huli Chicken in Pineapple Boats with extra marinade sauce if desired, and enjoy this tropical meal!
Notes
For the most flavourful chicken, marinate the thighs overnight. The longer the chicken sits in the marinade, the more it absorbs the sweet, tangy flavours of the pineapple juice, soy sauce, and ginger. If you’re short on time, marinate for at least 2 hours.
When threading the chicken onto skewers, try to fold or layer the thighs to keep them evenly sized. This ensures that they cook uniformly and stay juicy on the grill. If you’re using wooden skewers, soak them in water for 30 minutes to prevent burning.
Want more heat? Add extra Sriracha to the marinade or toss in a chopped red chili for a spicy kick. If you prefer a milder version, you can reduce or omit the Sriracha and still retain all the savoury-sweet goodness.
For best results, use a ripe, but firm pineapple. When grilling, don’t overcook the pineapple halves—3-4 minutes is just enough to get those beautiful grill marks while keeping the flesh firm enough to hold the rice and chicken.
Feel free to customise the rice by mixing in your favourite ingredients like grilled veggies, coconut rice, or even a squeeze of lime for an extra tropical twist. You can also swap chicken thighs for chicken breast if preferred, but thighs tend to stay juicier on the grill.
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
