Huli Huli Chicken with Pineapple-Ginger Sauce

Huli Huli Chicken with Pineapple-Ginger Sauce

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From: EatingWell Magazine, January/February 2019

"Huli" is a Hawaiian word that means to turn over. Traditional versions of this dish are grilled, constantly turning the chicken back and forth as a rotisserie would. This easy recipe is made in the oven to save you time and elbow grease. Recipe adapted from Chef Greg Harrison, Pacific'O Restaurant.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Chicken
  • 2 tablespoons coconut oil
  • 1 head garlic, halved
  • 3 (4 inch) stalks lemongrass, smashed and diced
  • 1 (3 inch) piece fresh ginger, chopped
  • 4 cups ice water
  • 1 cup reduced-sodium tamari
  • 1 orange, sliced
  • 8 bone-in chicken thighs (about 4 pounds)
  • Sauce
  • ¾ cup pineapple juice
  • ⅓ cup chopped pineapple
  • ⅓ cup reduced-sodium tamari
  • 3 tablespoons light brown sugar
  • 1½ tablespoons minced garlic
  • 1 scallion, sliced
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced shallot
  • 1½ tablespoons rice vinegar


  • Prep

  • Ready In

  1. To prepare chicken: Heat oil, garlic halves, lemongrass and ginger in a medium skillet over medium heat. Cook, stirring, until starting to brown, about 2 minutes. Immediately transfer the mixture to a large bowl and add water, 1 cup tamari and orange. Add chicken, cover and refrigerate for at least 6 hours and up to 1 day.
  2. Meanwhile, to prepare sauce: Puree pineapple juice and pineapple in a blender until smooth. Transfer to a medium saucepan and add tamari, brown sugar, garlic, scallion, ginger, shallot and vinegar. Bring to a boil over medium-high heat; cook, stirring occasionally, until reduced by half, 8 to 10 minutes.
  3. Position rack in upper third of oven; preheat to 425°F. Line a rimmed baking sheet with foil.
  4. Remove the chicken from the marinade and pat dry with paper towels. (Discard the marinade.) Place on the prepared pan. Bake until an instead-read thermometer inserted in the thickest part without touching bone registers 160°F, about 25 minutes. Brush with 2 tablespoons of the sauce. Increase oven temperature to broil. Broil on high until charred in spots, 2 to 3 minutes.
  • To make ahead: Brine chicken (Step 1) for up to 1 day.

Nutrition information

  • Serving size: 1 thigh
  • Per serving: 358 calories; 20 g fat(6 g sat); 0 g fiber; 11 g carbohydrates; 32 g protein; 12 mcg folate; 173 mg cholesterol; 8 g sugars; 5 g added sugars; 105 IU vitamin A; 7 mg vitamin C; 25 mg calcium; 2 mg iron; 777 mg sodium; 390 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 4½ medium-fat protein, ½ other carbohydrate

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