Huli Huli Chicken Skewers

Name: Huli Huli Chicken Skewers
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 servings
Cuisine: hawaiian
Ingredients: 800 g chicken thigh (boneless, skinless, cut into 1.5-inch cubes); 1 cup pineapple juice (unsweetened); 0.5 cup soy sauce; 3 tbsp brown sugar (packed); 0.25 cup ketchup; 4 pcs garlic (cloves, minced); 1 inch ginger (peeled, grated); 2 tbsp rice vinegar; 1 tsp sesame oil; 1 pinch salt; 1 cup pineapple (fresh, cut into 1-inch chunks); 1 pcs bell pepper (large, cut into 1-inch pieces); 1 pcs red onion (medium, cut into 1-inch chunks); 2 pcs scallion (thinly sliced, for garnish)

RATING

4.6/5(137)

TASTE SCORE

9/10

Juicy, caramelized chicken skewers glazed with a sweet-and-savory Hawaiian pineapple-soy sauce. Famous from beach-side fundraisers, these skewers deliver smoky grilled flavor with a sticky, slightly charred finish that keeps everyone coming back for more.

PREP

20m

COOK

16m

SERVES

2 PIECES

522 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak the bamboo skewers.
Place 8 bamboo skewers in a shallow dish and cover with water. Soak for at least 30 minutes while you prepare the marinade — this keeps them from burning on the grill.
TIPWeigh the skewers down with a small plate so they stay fully submerged.
mix
Make the Huli Huli marinade.
1.In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, grated ginger, rice vinegar, sesame oil, and salt.
2.Pour 1 cup of the marinade into a small saucepan and set aside; this will become the basting glaze.
3.Pour the remaining marinade over the chicken in a large bowl or zip-top bag.
rest
Marinate the chicken.
Cover and refrigerate the chicken for at least 1 hour, or up to 4 hours for deeper flavor. Turn the bag or stir the bowl halfway through.
TIPDon't marinate longer than 8 hours — the pineapple enzymes can make the chicken mushy.
simmer · ~10 min
Reduce the reserved glaze.
Bring the reserved cup of marinade to a boil in the saucepan, then reduce heat and simmer until thickened and syrupy, about 8–10 minutes. It should coat the back of a spoon. Set aside.
TIPBoil the marinade for at least 1 full minute since it was in contact with raw chicken.
prep
Thread the skewers.
1.Remove chicken from marinade and let excess drip off; discard the used marinade.
2.Alternate threading chicken pieces, pineapple chunks, bell pepper, and red onion onto the soaked skewers.
3.Leave a small gap between each piece so heat circulates evenly.
TIPAim for 4–5 pieces of chicken per skewer for even cooking.
grill · ~8 min
Grill the skewers.
1.Preheat the grill to medium-high heat (375–400°F) and oil the grates.
2.Place skewers on the grill and cook 6–8 minutes, turning once halfway through.
3.Brush generously with the reduced glaze during the last 2 minutes of cooking, turning once more.
4.Cook until chicken reaches 165°F internally and edges are lightly charred.
TIPDon't baste too early — the sugars will burn. Wait until the last 2 minutes.
garnish · ~3 min
Rest and garnish.
Transfer skewers to a serving platter, let rest for 3 minutes, then scatter with sliced scallions. Serve with any remaining glaze on the side.

PRO TIPS

What to keep in mind.

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

1
Soak bamboo skewers at least 30 minutes to prevent charring on the grill.
2
Reserve 1 cup of marinade before adding raw chicken to create a safe basting glaze.
3
Don't marinate longer than 8 hours – pineapple enzymes can turn chicken mushy.
4
Thread ingredients loosely with small gaps for even heat circulation and caramelization.
5
Baste glaze only during the last 2 minutes of grilling to avoid burning the sugars.
6
Use an instant-read thermometer; pull skewers at 165°F internal temp for juicy chicken.
7
Let skewers rest 3 minutes off the grill so juices redistribute before serving.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip the sesame oil in the marinade and grill on a nonstick grill mat or well-oiled foil to reduce added fat while keeping the sticky glaze.

spicy

Spicy

Add 1-2 teaspoons sriracha or red pepper flakes to the marinade for a pineapple-chili kick that balances the sweetness.

vegetarian

Vegetarian

Substitute chicken with extra-firm tofu or halloumi; press tofu first, and marinate 30 minutes. Thread with pineapple and veggies for a meatless version.

gluten free