Huli Huli Chicken Hawaiian BBQ (Print)

Tender chicken grilled in tangy-sweet marinade with pineapple and ginger, topped with smoky sauce and fresh green onion.

# What You'll Need:

01 - 4-5 pounds boneless skinless chicken thighs
02 - ½ cup packed light brown sugar
03 - ½ cup ketchup
04 - ½ cup light soy sauce
05 - ½ cup canned pineapple juice
06 - 1 tablespoon ginger paste or minced ginger
07 - 1 tablespoon garlic paste or minced garlic
08 - 3 tablespoons apple cider vinegar
09 - ½ teaspoon cumin
10 - ½ teaspoon coarse black pepper
11 - ½ teaspoon smoked or sweet paprika
12 - Pineapple rings, from 1 pineapple or 1 can of slices (drained)
13 - ½ cup sliced green onions for garnish

# How to Make It:

01 - Rinse chicken thighs and pat them dry.
02 - In a large bowl or gallon-sized zip-top bag, combine all ingredients except the chicken. Mix well.
03 - Remove ½ cup of the sauce mixture and set aside for serving the chicken.
04 - Add the chicken thighs to the remaining sauce, ensuring all pieces are submerged in the marinade. Cover or seal and refrigerate for at least 4 hours or overnight.
05 - Heat your grill to medium-high (400°F) and lightly brush the grates with oil.
06 - Place the chicken on the heated grill. Cook for approximately 10 minutes without turning, then flip and continue cooking for another 10 minutes or until the internal temperature reaches 165°F. Discard the marinade used for the chicken.
07 - When the chicken is halfway through cooking, add the pineapple rings to the grill. Cook until golden on both sides.
08 - Remove the chicken and pineapple from the grill. Brush the reserved marinade over the chicken. Optionally, thicken the marinade by broiling the chicken briefly or heating the marinade in a saucepan before brushing.

# Additional Notes:

01 - Store leftovers covered in the refrigerator for 1-2 days.
02 - Freeze for 1 month unless the chicken was previously frozen.
03 - Adjust seasonings before brushing the finished chicken for a personal flavor preference.
04 - Clean the grill grates thoroughly before use.
05 - Allow excess marinade to drip off to prevent grill flare-ups.
06 - Cooking time may vary for larger chicken pieces or cuts with bones.

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