Huli Huli Chicken Sandwich

Name: Huli Huli Chicken Sandwich
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: hawaiian
Ingredients: 600 g chicken thigh (boneless, skinless); 0.5 cup pineapple juice; 0.25 cup soy sauce; 2 tbsp brown sugar (packed); 2 tbsp ketchup; 1 tsp ginger (grated); 2 pcs garlic (cloves, minced); 1 tsp sesame oil; 1 tbsp rice vinegar; 1 pinch salt; 1 pinch black pepper; 2 cup green cabbage (shredded); 0.5 cup carrot (shredded); 2 tbsp mayonnaise; 1 tbsp lime juice; 4 pcs hamburger bun (brioche preferred); 4 slices pineapple (rings, fresh); 2 tsp oil (for greasing grill)

RATING

4.5/5(88)

TASTE SCORE

9/10

Juicy, smoky grilled chicken thighs glazed with a sticky-sweet pineapple and ginger sauce, piled onto a soft bun with a tangy slaw. This Hawaiian roadside classic brings a backyard luau right to your plate.

PREP

25m

COOK

15m

SERVES

1 PIECE

610 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Make the Huli Huli sauce.
1.In a small bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, garlic, sesame oil, rice vinegar, salt, and black pepper.
2.Reserve 1/4 cup of the sauce separately for basting.
prep · ~20 min
Marinate the chicken.
Place chicken thighs in a dish and pour the remaining sauce over them. Turn to coat evenly. Cover and marinate at room temperature for 20 minutes, or refrigerate for up to 4 hours.
TIPDon't marinate longer than 8 hours — the pineapple enzymes can make the chicken mushy.
mix · ~3 min
Make the tangy slaw.
1.Toss shredded cabbage and carrot with mayonnaise and lime juice.
2.Season with a pinch of salt. Set aside to soften slightly.
grill · ~4 min
Grill the pineapple slices.
Lightly oil the grill pan and heat over medium-high. Grill pineapple rings 2 minutes per side until caramelized and grill marks appear. Set aside.
TIPGet a good char on the pineapple to bring out natural sweetness.
grill · ~12 min
Grill the chicken thighs.
1.Remove chicken from marinade and let excess drip off. Discard used marinade.
2.Grill chicken over medium-high heat 5-6 minutes per side, basting generously with reserved sauce.
3.Cook until internal temperature reaches 165°F and the glaze is sticky and slightly charred.
TIPBaste during the last few minutes of cooking to prevent the sugars from burning too early.
grill · ~1 min
Toast the buns.
Split the buns and place cut-side down on the grill for 30-60 seconds until lightly golden.
assemble · ~2 min
Assemble the sandwiches.
1.Place a grilled chicken thigh on the bottom bun.
2.Top with a grilled pineapple ring.
3.Pile a generous spoonful of tangy slaw over the pineapple.
4.Close with the top bun and serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat chicken thighs dry before marinating to help the sauce cling better.
2
Reserve a separate portion of sauce for basting to avoid cross-contamination from raw chicken.
3
Grill the pineapple slices until deep caramelized marks appear for maximum sweetness.
4
Use a grill pan or outdoor grill at medium-high heat to achieve a sticky, slightly charred glaze.
5
Let the cooked chicken rest for 2 minutes before slicing to keep juices locked in.
6
Toast buns cut-side down just until golden — this prevents sogginess from the slaw and glaze.
7
For a make-ahead meal, prep the slaw and sauce up to one day in advance and store separately.