Huli Huli Chicken with Pineapple Salsa

This Huli Huli Chicken with Pineapple Salsa is a Hawaiian dish that’s full of fabulous flavor! The combination of juicy, zesty chicken and refreshing fruity salsa is like a party for your taste buds! It’ll be a hit at your next backyard BBQ for sure!

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.

Step-By-Step Instructions

The first step is to combine ketchup, soy sauce, brown sugar, apple cider vinegar, ginger and garlic in a bowl and 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.

The next step is to make your salsa by combing all the ingredients in a bowl and tossing until well combined. You can make the salsa while your chicken is marinating. You can also make the salsa a day ahead, because it gets better as it sits.

The final step is to 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. 

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 and the longer it sits the better it tastes, so feel free to make a day ahead when you make the marinade for the chicken.

Huli Huli Chicken with Pineapple Salsa

Author: MaryAnn Dwyer

Servings: 6 servings

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This Huli Huli Chicken with Pineapple Salsa is a Hawaiian dish that's full of fabulous flavor! The combination of juicy, zesty chicken and refreshing fruity salsa is like a party for your taste buds! It'll be a hit at your next backyard BBQ for sure!

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Marinating Time 8 hours hrs

Total Time 8 hours hrs 35 minutes mins

Ingredients  

Huli Huli Chicken

• 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

Pineapple Salsa

• 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

Instructions 

Huli Huli Chicken

• 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.

  While the chicken is marinating you can make your pineapple salsa. See directions below.
• 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.

Pineapple Salsa

• Combine all salsa ingredients in a medium bowl. Mix well. Refrigerate until you're ready to serve.

Notes

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.

Keyword: Chicken, pineapple salsa

Cuisine: Hawaiian

Course: Main Dish, Side Dish

Recipe adapted from The New York Times