Huli Huli Chicken Pineapple (Print-Friendly Version)
# What You'll Need:
→ Main
01 -
1 fresh pineapple, cut into rings
02 -
1 tablespoon sesame oil
03 -
1 teaspoon grated fresh ginger
04 -
2 cloves garlic, chopped
05 -
2 tablespoons brown sugar
06 -
1/4 cup soy sauce
07 -
1/2 cup pineapple juice
08 -
1 cup teriyaki sauce
09 -
4 skinless, boneless chicken breasts or thighs
→ Garnish (optional)
10 -
Sliced green onions
11 -
Sesame seeds
# Step-by-Step Directions:
01 -
Lay out your grilled chicken, slide those pineapple rings right on top, then sprinkle with some sesame seeds and green onion if you're feeling fancy.
02 -
Don't keep any leftover marinade that touched raw chicken. Toss it out for safety.
03 -
Toss the pineapple rings on the grill, give each side 2 or 3 minutes. They’ll get some solid grill marks and taste a little sweeter.
04 -
Pop the chicken on the grill and cook about 6 or 7 minutes per side. Brush occasionally with your saved marinade until it’s cooked through.
05 -
Take the chicken out of the marinade and keep the extra sauce off to the side for basting.
06 -
Heat the grill up to medium-high—get it nice and hot.
07 -
Drop the chicken into a big zip bag or dish, cover it with your marinade, then seal and let it chill in the fridge for at least 2 hours—overnight is even better.
08 -
Grab a bowl and combine teriyaki sauce, soy sauce, pineapple juice, brown sugar, ginger, garlic, and sesame oil. Give it a good whisk.
# Helpful Notes:
01 -
Letting the chicken marinate overnight makes it even tastier. Grilling fresh pineapple gives the best, sweet caramelized texture.