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Juicy grilled chicken thighs smothered in a sweet and tangy pineapple-ginger sauce, served on a soft bun with a slice of caramelized pineapple. A taste of Hawaiian barbecue in a delicious sandwich.
In a medium saucepan, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced ginger, and minced garlic. Reserve 1 cup of this mixture in a separate bowl or zip-top bag for the marinade. Set aside.
Bring the remaining sauce in the saucepan to a simmer over medium heat. In a small bowl, whisk the cornstarch and 2 tbsp of water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly. Cook for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside.
Place the chicken thighs into the reserved marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, but no more than 4 hours. The acidity in the pineapple juice can alter the chicken's texture if marinated for too long.
Preheat your grill to medium-high heat (about 400°F or 200°C). Clean and lightly oil the grates with vegetable oil.
Remove the chicken from the marinade, letting any excess drip off. Discard the used marinade. Place the chicken on the hot grill and cook for 6-8 minutes per side, until the internal temperature reaches 165°F (74°C) and you have nice char marks. During the last 2-3 minutes of cooking, brush the chicken generously with the thickened Huli Huli sauce.
While the chicken is grilling, place the pineapple rings and red onion slices on the grill. Cook for 2-3 minutes per side, until softened and lightly charred.
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Juicy grilled chicken thighs smothered in a sweet and tangy pineapple-ginger sauce, served on a soft bun with a slice of caramelized pineapple. A taste of Hawaiian barbecue in a delicious sandwich.
This hawaiian recipe takes 40 minutes to prepare and yields 4 servings. At 796.12 calories per serving with 44.92g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Lightly toast the brioche buns on the grill for 30-60 seconds until golden.
To assemble, spread mayonnaise on the inside of the top and bottom buns. Place a lettuce leaf on the bottom bun, followed by a grilled chicken thigh, a grilled pineapple ring, and a slice of grilled red onion. Drizzle with extra sauce if desired, place the top bun on, and serve immediately.
This recipe works wonderfully with pork tenderloin or firm tofu. Adjust grilling times accordingly.
For a spicy kick, add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce.
Add sliced avocado, crispy bacon, or a slice of provolone cheese for extra flavor and texture.
Skip the bun and serve the sliced Huli Huli chicken over a bed of coconut rice with the grilled pineapple and a side of steamed broccoli.
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
Both ginger and garlic are known for their potent anti-inflammatory and antioxidant compounds, which can help reduce inflammation and support overall immune health.
Pineapple contains bromelain, a natural enzyme that can help break down proteins and aid in digestion, potentially reducing bloating and indigestion.
A single Huli Huli Chicken Sandwich contains approximately 650-750 calories, depending on the size of the chicken thigh and bun, and the amount of sauce and mayonnaise used.
It can be part of a balanced diet. The chicken provides lean protein, but the sauce is high in sugar and sodium from the brown sugar and soy sauce. To make it healthier, you can use low-sodium soy sauce, reduce the sugar, and opt for a whole wheat bun.
Absolutely. You can cook the chicken and pineapple in a cast-iron skillet or a grill pan on your stovetop over medium-high heat. You'll still get a delicious char and caramelization.
Yes, the sauce can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. Remember to keep the portion for the marinade separate from the basting sauce.
Classic pairings include macaroni salad, coleslaw, sweet potato fries, or a simple green salad with a light vinaigrette.