If you know me, you know I love Hawaii! And any recipe that can make me feel like I am on the island again I am going to try. I made this Huli Huli chicken recipe last week, and I have to say it is yummy! I tried it on the smoker, smoked it for about 60 to 90 minutes, however, I think with the sugars in the marinade it will actually be better on the BBQ, so I’m trying it on the grill tonight! Can’t go wrong with a great chicken dish. I paired it with corn on the cob and a light angle hair pasta dish. Tonight I am pairing it with grilled asparagus and a salad. Enjoy!
Serves: 4 | Serving Size: 6oz of chicken breasts
Ingredients
- 4 boneless skinless chicken breasts, chicken thighs will work also.
- 1 cup unsweetened pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- ¼ cup chicken broth
- 2 teaspoons fresh ginger root, grated
- 1½ teaspoons minced garlic
Directions
- In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1/2 cup to 1 cup of the sauce for basting. Add the chicken thighs and sauce to a Ziploc bag and marinate at least 3 hours or overnight.
- Grill chicken, covered, over medium heat for about 10 minutes on each side or until internal temperature reaches 165 degrees. Baste occasionally with reserved marinade. Enjoy!
Nutrition Information:
Per serving: Calories: 422, Fat 4g, Carbohydrates 35g, protein 35g
Nutrition Bonus: Vitamin C 34%, Potassium 333mg
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