Tropical Huli Huli Chicken with Zesty Pineapple Salsa

This Huli Huli Chicken with vibrant Pineapple Salsa is a Hawaiian culinary delight, bursting with incredible tropical flavors! The exquisite combination of tender, zesty grilled chicken and a refreshingly sweet, tangy salsa creates an unforgettable taste experience. It’s the ultimate showstopper for any backyard barbecue, summer gathering, or even a delightful weeknight meal. Get ready for your taste buds to embark on a festive journey to the islands!

Experience the Taste of Hawaii with Huli Huli Chicken and Pineapple Salsa

For far too long, I’ve eagerly anticipated bringing this incredible Huli Huli Chicken with Pineapple Salsa to my table, and I must admit, I’m truly regretful it took me this long to finally prepare it! The inspiration for this mouthwatering dish came from my sister, Carolyn, and my brother-in-law, John. They are both passionate cooks and frequently prepare this Hawaiian classic, which often features in their shared culinary adventures.

When I recently stumbled upon a captivating photo of their Huli Huli Chicken on John’s Instagram feed, I knew immediately that I had to recreate it. And let me tell you, this recipe is, without a doubt, a resounding winner that delivers a phenomenal chicken dinner experience!

The Rich History and Origin of Huli Huli Chicken

Delving into the captivating history of Huli Huli Chicken adds another layer of appreciation for this beloved Hawaiian dish. Its origins trace back to 1955, when Ernest Morgado, a visionary from Pacific Poultry, first showcased his unique teriyaki-style chicken at a gathering of farmers in Hawaii. Morgado’s innovative grilling technique involved cooking the chicken between two grills, which were then “huli” – the Hawaiian word for “turn” – from side to side.

This distinct method of repeatedly turning the chicken while it cooked over an open flame, allowing it to be basted generously with his signature sauce, led to the dish being affectionately named “Huli Huli Chicken.” Over the decades, it has evolved from a local specialty into a globally recognized symbol of Hawaiian cuisine, celebrated for its sweet, savory, and smoky flavor profile that perfectly encapsulates the spirit of aloha.

Why This Huli Huli Chicken Recipe Will Become Your New Favorite

Especially during the warmer months, one can never have too many outstanding grilling recipes, and this Huli Huli Chicken with Pineapple Salsa stands out from the crowd. Here’s why you’ll absolutely adore adding this recipe to your culinary repertoire:

Effortless Preparation: This recipe streamlines your cooking process. With just a handful of staple ingredients for both the flavorful chicken marinade and the vibrant pineapple salsa, you can achieve incredible results.
Minimal Active Time: Despite its complex taste, the active preparation time is remarkably short – approximately 15-20 minutes. Most of the magic happens during the marinating and grilling phases, leaving you free to enjoy your day.
Explosive Flavor: The Huli Huli marinade delivers an intensely savory, sweet, and tangy profile that deeply penetrates the chicken, ensuring every bite is succulent and packed with Hawaiian-inspired deliciousness.
Refreshing Sidekick: The fresh pineapple salsa is more than just a garnish; it’s a vital component that cuts through the richness of the chicken with its bright, fruity, and slightly spicy notes, creating a perfectly balanced meal.
Perfect for Grilling Season: Whether you’re hosting a casual backyard barbecue, a festive pool party, or simply enjoying an outdoor family dinner, this dish is designed for the grill, bringing smoky char and irresistible aroma.
Make-Ahead Friendly: Both the chicken marinade and the pineapple salsa benefit from sitting for a while. The salsa actually tastes better the next day, and the chicken requires a good long marination, making it ideal for meal planning and reducing last-minute stress.
Crowd-Pleaser: The vibrant colors and enticing flavors make this dish a guaranteed hit with guests of all ages. It’s a versatile meal that’s both exciting and comforting.

Essential Ingredients for a Tropical Feast

Crafting this incredible Huli Huli Chicken and Pineapple Salsa requires a thoughtful selection of fresh, high-quality ingredients. Each component plays a crucial role in building the layers of sweet, savory, tangy, and spicy flavors that define this Hawaiian classic.

For the Irresistible Huli Huli Chicken Marinade:

Boneless, Skinless Chicken Thighs: Chosen for their rich flavor and ability to remain juicy even after grilling, they absorb the marinade beautifully. You can also use breasts or bone-in pieces, adjusting cooking times accordingly.
Ketchup: Provides a sweet and tangy base, adding body and a subtle tomato depth to the marinade.
Low-Sodium Soy Sauce: A cornerstone of Hawaiian-inspired marinades, offering umami, saltiness, and a dark hue without making the dish overly salty.
Brown Sugar: Essential for that signature Huli Huli sweetness and caramelization on the grill, contributing to a gorgeous, glossy finish.
Apple Cider Vinegar: Adds a bright, acidic counterpoint, balancing the sweetness and tenderizing the chicken.
Fresh Ginger: Finely grated, it infuses the chicken with a warm, pungent, and aromatic zest that is characteristic of Asian-influenced Hawaiian cuisine.
Garlic: Minced, it provides a foundational savory and aromatic note, complementing the ginger and rounding out the flavor profile.

For the Vibrant Pineapple Salsa:

Fresh Pineapple: The star of the salsa, offering a juicy, sweet, and tart tropical burst that perfectly complements the grilled chicken. Ensure it’s ripe for the best flavor.
Red Bell Pepper: Adds a crisp texture, a touch of mild sweetness, and a beautiful contrasting color to the salsa.
Red Onion: Provides a sharp, pungent bite that is mellowed by the lime juice, offering a delightful contrast to the sweet pineapple.
Jalapeño: Freshly chopped (and seeded for less heat), it introduces a subtle kick of spice, enhancing the overall vibrancy of the salsa without overpowering it.
Fresh Cilantro: Offers a herbaceous, citrusy freshness that brightens the entire salsa and ties all the flavors together.
Limes: Freshly squeezed lime juice is crucial for bringing acidity, cutting through the sweetness, and waking up all the flavors in the salsa.

The marinade for this Huli Huli chicken is exceptionally flavorful, a perfect balance of sweet, savory, and tangy notes. While it only requires a handful of ingredients to create this complex profile, the key to achieving that deep, intense flavor is patient marination. For optimal results, allow the chicken to marinate for a minimum of 8 hours, or ideally, overnight. This extended time allows the flavors to truly infuse into every fiber of the chicken, making it incredibly tender and delicious.

Step-By-Step Guide to Crafting Huli Huli Chicken with Pineapple Salsa

Follow these detailed instructions to create an unforgettable Hawaiian-inspired meal right in your own kitchen or backyard.

Part 1: Preparing the Huli Huli Chicken Marinade and Marinating the Chicken

Combine Marinade Ingredients: In a large mixing bowl, combine the ketchup, low-sodium soy sauce, firmly packed brown sugar, apple cider vinegar, grated fresh ginger, and minced garlic.
Whisk Until Smooth: Whisk all these ingredients together thoroughly until they are well combined and the brown sugar has dissolved. This creates your rich Huli Huli marinade.
Reserve Marinade for Basting: Carefully scoop out about 1/2 cup of the prepared marinade and transfer it to a small separate bowl. Cover this reserved marinade and refrigerate it. This portion will be used later for basting the chicken while it grills.
Marinate the Chicken: Add the boneless, skinless chicken thighs to the remaining marinade in the large bowl. Stir the chicken well, ensuring that each piece is completely and evenly coated with the marinade.
Refrigerate for Flavor Infusion: Cover the bowl with plastic wrap and refrigerate the marinating chicken for at least 8 hours, or ideally, overnight. For best results, stir the chicken once or twice during the marinating period to ensure even flavor distribution. While the chicken is marinating, you can begin preparing your pineapple salsa.

Part 2: Crafting the Fresh Pineapple Salsa

Prepare Ingredients: Finely chop the fresh pineapple, red bell pepper, red onion, and seeded jalapeño. Roughly chop the fresh cilantro leaves.
Combine Salsa Ingredients: In a medium bowl, combine all the chopped pineapple, red bell pepper, red onion, jalapeño, and cilantro.
Add Lime Juice: Squeeze the juice from the three limes over the salsa ingredients.
Toss and Chill: Gently toss all the salsa ingredients together until they are well combined. Cover the bowl and refrigerate the salsa until you are ready to serve. The flavors of the salsa actually meld and deepen over time, so feel free to make it a day ahead for an even more vibrant taste.

Part 3: Grilling the Huli Huli Chicken to Perfection

Preheat the Grill: Before you start grilling, spray your grill grates with a nonstick cooking spray to prevent the chicken from sticking. Preheat your grill to a medium heat, aiming for an internal temperature of approximately 400 degrees Fahrenheit (200 degrees Celsius).
Grill the Chicken: Carefully place the marinated chicken thighs onto the preheated grill grates. Close the grill lid and cook for about 7 minutes.
Flip and Baste: After 7 minutes, open the grill, turn the chicken pieces over, and generously baste them with the reserved marinade. Close the lid again.
Continue Cooking: Continue to cook for another 7 minutes, or until the chicken is thoroughly cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit (74 degrees Celsius), and there should be no pink remaining inside. Remember that cooking time may vary slightly depending on the thickness and size of your chicken thighs.
Serve and Enjoy: Once cooked, remove the Huli Huli chicken from the grill. Serve it immediately, either topped generously with spoonfuls of the fresh pineapple salsa or with the salsa served on the side, allowing everyone to customize their meal. The combination of the succulent chicken and the bright salsa is truly a party in your mouth!

The juicy Huli Huli chicken pairs perfectly with the refreshing pineapple salsa. This whole ensemble is like a symphony of tropical flavors. The vibrant mix of pineapple, crisp red bell pepper, a hint of spicy jalapeño, and pungent red onion, all brightened with a generous squeeze of fresh lime juice, creates an effortlessly refreshing summer side dish for this incredible chicken. It takes no time at all to whip up, and as mentioned, the longer it sits, the better it tastes – so preparing it a day ahead, perhaps when you’re marinating the chicken, is highly recommended.

Folks, this is truly one dish that absolutely needs to make it onto your menu, especially during BBQ season. I genuinely hope you give it a try!

Please do let me know if you decide to make this recipe. And if you do, snap a picture and share it – I would absolutely love to see your creations! If you have any questions about the recipe or need further tips, feel free to drop a comment below. Enjoy!

Expert Tips for Perfect Huli Huli Chicken and Pineapple Salsa

Achieving restaurant-quality Huli Huli Chicken and Pineapple Salsa is simple with a few insider tips:

Choosing Your Chicken: While I opted for boneless, skinless chicken thighs for their tenderness and flavor, this recipe is highly adaptable. You can use bone-in chicken parts (thighs, drumsticks), or even boneless, skinless chicken breasts. Just remember to adjust your grilling time accordingly. Bone-in pieces will take longer, while breasts might cook faster and could dry out if overcooked. Always ensure chicken reaches an internal temperature of 165°F (74°C).
Maximizing Marinade Flavor: Don’t skimp on the marinating time. The 8-hour minimum is crucial for the flavors to truly penetrate the chicken. Overnight marination yields the most succulent and flavorful results. Stirring occasionally ensures even coating.
Grilling Technique:
- Prevent Sticking: Always spray your grill grates with nonstick cooking spray before preheating.
- Medium Heat is Key: A medium grill heat (around 400°F or 200°C) allows for good caramelization without burning the sugary marinade too quickly.
- Basting Wisely: Baste the chicken only after flipping it once. This ensures that any bacteria from the raw chicken that might be in the reserved marinade is cooked off. Never use marinade that has touched raw chicken to baste cooked chicken without boiling it first.
- Avoid Flare-Ups: The sugar in the marinade can cause flare-ups. Keep an eye on the chicken and move pieces if necessary to prevent charring.
Salsa Perfection:
- Fresh Pineapple is Best: While canned pineapple can work in a pinch, fresh pineapple offers superior flavor and texture for the salsa.
- Adjust Spice Level: If you prefer less heat, remove all the seeds and membranes from the jalapeño. For more heat, leave some in or add another half.
- Make Ahead: The pineapple salsa truly benefits from sitting for at least 30 minutes, or even a day ahead. This allows the flavors to meld beautifully.
Serving Suggestions: Beyond enjoying it plain, this Huli Huli Chicken is fantastic with fluffy white rice, a simple green salad, grilled corn on the cob, or even served in soft tortillas for a unique twist on chicken tacos.
Storage and Reheating: Leftover Huli Huli chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet, oven, or microwave until warmed through. The salsa can also be stored separately for up to 2-3 days.

More Delicious Chicken Dishes to Inspire Your Next Meal

If you loved the vibrant flavors of this Huli Huli Chicken, you’re in for a treat with these other fantastic chicken recipes that promise to delight your palate:

Mexican Spiced Chicken Bites: These flavorful bites are perfect for appetizers or a light meal, packed with zesty Mexican spices.
Marry Me Chicken Meatballs: Indulge in rich, creamy, and utterly delicious chicken meatballs that are so good, they’ll have everyone asking for the recipe.
Sweet and Sour Chicken: A classic takeout favorite, this homemade version offers crispy chicken in a perfectly balanced sweet and sour sauce.

Huli Huli Chicken with Pineapple Salsa

Author: MaryAnn Dwyer

Servings: 6 servings

This Huli Huli Chicken with Pineapple Salsa is a Hawaiian dish that’s full of fabulous flavor! The combination of juicy, zesty chicken and refreshing fruity salsa is like a party for your taste buds! It’ll be a hit at your next backyard BBQ for sure!

Prep Time: 20 mins

Cook Time: 15 mins

Marinating Time: 8 hrs

Total Time: 8 hrs 35 mins

Ingredients

Huli Huli Chicken

1/2 cup ketchup
1/2 cup low sodium soy sauce
1/2 cup brown sugar, firmly packed
1/4 cup apple cider vinegar
1 1-inch piece ginger, peeled and finely grated
2 cloves garlic, minced
3 lbs. boneless, skinless chicken thighs

Pineapple Salsa

3 cups fresh pineapple, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup red onion, finely chopped
1 jalapeno, seeded and finely chopped
1/3 cup cilantro leaves, finely chopped
3 limes, juiced

Instructions

Huli Huli Chicken

In a large bowl, combine ketchup, soy sauce, brown sugar, apple cider vinegar, ginger and garlic. Whisk together until well combined. Reserve and refrigerate 1/2 cup of the marinade in a small bowl for basting chicken. Add the chicken thighs to the marinade in the bowl and stir until evenly coated. Refrigerate for at least 8 hours, or up to overnight, stirring the chicken once or twice. While the chicken is marinating you can make your pineapple salsa. See directions below.
Spray your grill grates with nonstick cooking spray. Heat the grill to medium, about 400 degrees F (200 C). Add the chicken to the grill. Cover and cook about 7 minutes, then turn and continue to cook for 7 minutes more or until chicken is cooked through and no longer pink inside and to an internal temperature of 165 degrees F (74 C), basting it with the reserved marinade after turning. Cooking time will depend on the size of your chicken thighs.
Serve chicken either topped with some pineapple salsa or with the salsa on the side.

Pineapple Salsa

Combine all salsa ingredients in a medium bowl. Mix well. Refrigerate until you’re ready to serve.

Notes

I used boneless, skinless chicken thighs for this recipe, but you can also use bone-in chicken parts or white chicken pieces. You will just need to adjust your grilling time until the chicken is cooked through to an internal temperature of 165 degrees F (74 C).

Nutrition

Keyword: Chicken, pineapple salsa

Cuisine: Hawaiian

Course: Main Dish, Side Dish

If you make this recipe, I’d love to see! Be sure to follow thebeachhousekitchen on Instagram and mention @thebeachhousekitchen or tag #thebeachhousekitchen!

Recipe adapted from The New York Times