Huli Huli Chicken with Pineapple Salsa
This Huli Huli Chicken with Pineapple Salsa is a Hawaiian dish that's full of fabulous flavor!
Servings: 6 servings
Calories: 438kcal
Ingredients
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
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
Instructions
Pineapple Salsa
- Combine all salsa ingredients in a medium bowl. Mix well.
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.
- 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.
Nutrition
Calories: 438kcal | Carbohydrates: 42g | Protein: 46g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 1100mg | Potassium: 858mg | Fiber: 3g | Sugar: 32g | Vitamin A: 696IU | Vitamin C: 70mg | Calcium: 69mg | Iron: 3mg