This Huli Huli Chicken with Pineapple Salsa is a Hawaiian dish that’s full of fabulous flavor!
I’ve been meaning to make this Huli Huli Chicken with Pineapple Salsa for quite a while guys and boy, I’m kinda bummed it’s taken me so long to get it to the table.
I got the idea for it from my sister Carolyn and brother-in-law John. They both love to cook and they make this dish quite often. When I saw a photo of it pop up on John’s IG feed recently, I knew I’d have to give it a try.
This dish is without a doubt, a winner, winner chicken dinner!
What is the origin of Huli Huli Chicken?
According to Hawaii Magazine in 1955, Ernest Morgado of Pacific Poultry barbecued his version of teriyaki chicken for a gathering of farmers. He cooked the chicken between two grills. The grills had to be flipped over. Since huli in Hawaiian is turn, the dish was named Huli Huli Chicken.
The marinade for this chicken is beyond flavorful. You’ll just need a handful of ingredients to make the marinade, but you’ll need to marinate the chicken for at least 8 hours to overnight to achieve that intense flavor.
The chicken goes perfectly with a side of pineapple salsa. The whole kit and kaboodle is like a party in your mouth!
Pineapple, red bell pepper, jalapeños, red onion, dressed with a bit of fresh lime juice make for an easy, refreshing summer side for this chicken. And it takes no time to whip up too!
This is one dish that needs to make your menu folks. Hope you give it a go!
And if you do, snap a pic and share. I’d love to see. Enjoy!
A Few Cook’s Notes for Huli Huli Chicken with Pineapple Salsa Recipe:
I used boneless, skinless chicken thighs for this recipe, but you can also use bone-in chicken parts or white chicken pieces. You will just need to adjust your grilling time until the chicken is cooked through to an internal temperature of 165 degrees F.
This Huli Huli Chicken with Pineapple Salsa is a Hawaiian dish that's full of fabulous flavor!
- 3 cups fresh pineapple, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup red onion, finely chopped
- 1 jalapeno, seeded and finely chopped
- 1/3 cup cilantro leaves, finely chopped
- 3 limes, juiced
- 1/2 cup ketchup
- 1/2 cup low sodium soy sauce
- 1/2 cup brown sugar, firmly packed
- 1/4 cup apple cider vinegar
- 1 1-inch piece ginger, peeled and finely grated
- 2 cloves garlic, minced
- 3 lbs. boneless, skinless chicken thighs
Combine all salsa ingredients in a medium bowl. Mix well.
In a large bowl, combine ketchup, soy sauce, brown sugar, apple cider vinegar, ginger and garlic. Whisk together until well combined. Reserve and refrigerate 1/2 cup of the marinade in a small bowl for basting chicken. Add the chicken thighs to the marinade in the bowl and stir until evenly coated. Refrigerate for at least 8 hours, or up to overnight, stirring the chicken once or twice.
Spray your grill grates with nonstick cooking spray. Heat the grill to medium, about 400 degrees. Add the chicken to the grill. Cover and cook about 7 minutes, then turn and continue to cook for 7 minutes more or until chicken is cooked through and no longer pink inside and to an internal temperature of 165 degrees F, basting it with the reserved marinade after turning. Cooking time will depend on the size of your chicken thighs.
Serve chicken either topped with some pineapple salsa or with the salsa on the side.
Recipe adapted from The New York Times