Delicious Hawaiian-style Huli Huli Pineapple Chicken Recipe

Enjoy the flavors of the tropics with this mouthwatering Huli Huli Pineapple Chicken recipe. Marinated in a sweet and tangy blend of pineapple juice, soy sauce, ginger, and garlic, this grilled chicken is perfectly moist and tender with a hint of tropical fruitiness. Serve it up with some grilled pineapple slices and a side of coconut rice for a complete Hawaiian-inspired meal. This recipe is sure to transport your taste buds to a sunny beach paradise!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons minced ginger
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 fresh pineapple, sliced
• 2 cups cooked rice
• 1/2 cup coconut milk
• 1 tablespoon chopped fresh cilantro

Directions

1. In a bowl, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, ginger, garlic, salt, and black pepper.
2. Place the chicken breasts in a Ziploc bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the grill to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Reserve the marinade for basting.
4. Grill the chicken for about 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Baste the chicken occasionally with the reserved marinade while grilling.
5. While the chicken is grilling, brush the pineapple slices with some of the marinade and grill them for 2-3 minutes per side, until lightly caramelized.
6. In a saucepan, combine the cooked rice and coconut milk. Bring to a simmer and cook for 5 minutes, or until the rice is heated through and the coconut milk is absorbed. Stir in the chopped cilantro.
7. Serve the grilled Huli Huli Pineapple Chicken with the grilled pineapple slices and coconut rice. Garnish with additional chopped cilantro, if desired. Enjoy!

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