Sticky Huli Huli Chicken with a Sweet Pineapple Glaze

A sweet and savory liquid flavors the meat and coats the outside in this Sticky Huli Huli Chicken with a Sweet Pineapple Glaze. The raw meat sits in the mixture before grilling. You build a dark, sticky crust by flipping and basting the pieces every minute until they reach 167°F (75°C).

The Pineapple Marinade

Canned or bottled unsweetened pineapple juice works best for this recipe. The commercial preservation process neutralizes the tenderizing enzymes in the fruit. You should never use fresh pineapple juice or fresh pineapple puree. Fresh juice contains active bromelain. This enzyme breaks down the meat quickly and makes the chicken mushy.

Extracting the liquid from a 14-ounce (430-gram) can of pineapple slices gives you roughly three-quarters of a cup of juice. Cut the amount of brown sugar in half when working with a sweetened version of the juice. Leaving the brown sugar out completely is the best approach when your pineapple pieces come packed in heavy syrup.

Pouring in a quarter cup of sherry brings a deep, savory flavor to the liquid. A Chinese cooking liquor like Shaoxing wine works just as well. If you decide to swap the alcohol for mirin, decrease the brown sugar by one tablespoon. You can make an alcohol-free version by substituting one-half cup of chicken stock that has less sodium. Choosing reduced-sodium soy sauce and ketchup will also drop the total salt amount in the meal.

You can use jarred ginger and garlic paste instead of fresh aromatics. Fresh ginger and garlic provide a sharper taste. A microplane grates unpeeled fresh ginger and garlic. The fine grating edges pull the flesh through and leave the tough skin behind.

Chicken & Oil

Boneless chicken thighs provide the best caramelization on the grill or in the skillet. Chicken breasts are also suitable for the recipe. You need a glass or ceramic container for the raw meat and the Pineapple Marinade. You should never soak the chicken in metal or plastic containers.

The meat absorbs the liquid best when you leave it covered in the refrigerator for 24 to 48 hours.

Grilling the meat

You must reserve three-quarters of a cup of the uncontaminated Pineapple Marinade for basting. You brush this clean liquid onto the meat during cooking. This separate liquid allows for quick flipping without food safety risks.

You brush the chicken and flip it every 60 seconds. This constant movement builds a thick, caramelized glaze on the outside of the meat.

Take the pieces off the heat as soon as a meat thermometer inserted into the center of the largest piece reads 167°F (75°C) for thighs or 150°F (65°C) for breasts. Stay away from brushing the meat with the used soaking liquid near the end of the cooking process. If you do apply that raw marinade, you must leave that specific side on the heat for two extra minutes.

Resting and Toppings

You remove the cooked chicken from the heat and cover it loosely with a sheet of foil. The meat needs to rest for three minutes before serving. You can finish the plate with Toppings like chopped green onions and grilled pineapple slices. The meat pairs well with several sides:

• Serve the dish alongside starches that fit a tropical theme, such as fried rice mixed with pineapple or a serving of rice seasoned with coconut and lime.
• Macaroni salad cuts through the sweet crust on the chicken.
• A complementary salad made with avocado and maize pairs well with the sticky poultry.
• Classic coleslaw adds a cool crunch to the plate.