Huli Huli Chicken with Pineapple Salsa

5 from 8 votes

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 Time20

Cook Time15

Marinating Time8

Total Time8 35

Course: Main Dish, Side Dish

Cuisine: Hawaiian

Keyword: Chicken, pineapple salsa

Servings: servings

Calories: 438kcal

Author: MaryAnn Dwyer

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.

Nutrition