I stole this recipe for Grilled Huli Huli Chicken from a cookbook called Celebrate Every Season with Six Sisters’ Stuff. The marinade is what makes this recipe so delicious. Pineapple juice, brown sugar, ketchup, soy sauce, ginger and garlic are whisked together in a bowl. Then chicken is marinated overnight in the pineapple juice mixture. Next the chicken is grilled with pineapple slices from the can of pineapple juice. This grilled recipe is a delicious way start grilling season this Memorial Day.
The ingredients in this recipe are: ½ cup pineapple juice, ½ cup brown sugar, ⅓ cup ketchup, ⅓ cup soy sauce, ¼ tsp ground ginger, 2 cloves garlic and 6 boneless, skinless chicken breasts.
In a small bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, ginger and garlic.
Transfer marinade to a large zipper top plastic bag and then add chicken. Seal bag and place in the refrigerator for at least 8 hours or overnight.
Remove bag from fridge, drain and discard marinade. Grill chicken over medium-high heat for 6 to 8 minutes on each side until reaches 165 F internal temperature.
I double the marinade and save half to use for a baste while grilling. If using juice from canned pineapples grill the slices with the chicken.
Serve the tender chicken and pineapple with your favorite side.
If you liked this recipe for Grilled Huli Huli Chicken then you can also try Grilled Lemon Garlic Chicken, Italian BBQ Ranch Grilled Chicken, Honey Mustard Grilled Chicken or Linda’s Best Marinated Chicken.
Grilled Huli Huli Chicken
The marinade is what makes this recipe so delicious. Pineapple juice, brown sugar, ketchup, soy sauce, ginger and garlic are whisked together in a bowl. Then chicken is marinated overnight in the pineapple juice mixture. Next the chicken is grilled with pineapple slices from the can of pineapple juice.
Ingredients
- ½ cup pineapple juice
- ½ cup brown sugar
- ⅓ cup ketchup
- ⅓ cup soy sauce
- ¼ tsp ground ginger
- 2 cloves garlic minced
- 6 boneless skinless chicken breasts
Instructions
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In a small bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, ginger and garlic. Transfer marinade to a large zipper top plastic bag and add chicken. Seal bag and place in the refrigerator for at least 8 hours or overnight.
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Remove bag from fridge, drain and discard marinade.
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Grill chicken over medium-high heat for 6 to 8 minutes on each side until reaches 165 F internal temperature.
Recipe Notes
I double the marinade and save half to use for a baste while grilling.