Description
This Hawaiian-style Huli Huli Chicken is sweet, tangy, and loaded with tropical flavor. Marinated in a bold pineapple-soy-ginger glaze and baked to juicy perfection, it’s a family-friendly main dish ready in under 40 minutes. Serve with rice or tropical veggies for a vibrant plate.
Ingredients
4–5 pounds boneless skinless chicken thighs
½ cup packed light brown sugar
½ cup ketchup
½ cup light soy sauce
½ cup canned pineapple juice
1 tablespoon ginger paste or minced ginger
1 tablespoon garlic paste or minced garlic
3 tablespoons apple cider vinegar
½ teaspoon cumin
½ teaspoon coarse black pepper
½ teaspoon smoked or sweet paprika
Pineapple rings – 1 pineapple or 1 can of slices, drained
½ cup sliced green onions for garnish
Instructions
Preheat oven to 375°F
Combine brown sugar, ketchup, soy sauce, pineapple juice, ginger, garlic, vinegar, cumin, pepper, and paprika in a bowl
Add chicken thighs and mix to coat thoroughly
Let marinate for at least 30 minutes (longer if possible)
Place chicken in a baking dish and bake for 25 minutes
Top with fresh pineapple rings and continue baking until chicken reaches 165°F
Remove, garnish with green onions, and let rest 5 minutes before serving
Notes
Use gluten-free soy sauce if avoiding gluten
Add marinade while baking for increased flavor
For a fresh alternative, use pineapple juice plus apple cider vinegar with added brown sugar
Store leftovers refrigerated for 3-4 days
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 35g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 66g
- Cholesterol: 150mg