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Recipe Card
ingredients
- 2 pounds boneless-skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup brown sugar (or coconut sugar)
- 1/2 cup Red Gold’s Folds of Honor Ketchup
- 1/4 cup rice vinegar
- 4 garlic cloves, minced
- 1 teaspoon fresh grated ginger (optional)
- 1 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 10 pineapple slices
- Green onions, sliced for serving
Marinade:
Method
Step 1
Whisk together soy sauce, brown sugar (or coconut sugar), ketchup, rice vinegar, garlic, grated ginger (if using), smoked paprika and black pepper together in a bowl. Set aside a ½-¾ cup of marinade for basting later.
Step 2
Add chicken thighs to a glass or ceramic bowl and pour the remaining marinade over the top. Give the chicken a good stir then let it marinate for 3 hours - overnight.
To grill the chicken:
Step 1
Brush grill grates with olive oil then heat the grill to medium-high heat.
Step 2
Once it's hot, remove the chicken from the marinade and place them on the grill. Discard the marinade.
Step 3
Grill chicken for 5-6 minutes per side (or until a meat thermometer reads 165°F when inserted into the thighs). Baste the thighs (on both sides) with reserved marinade during the last 2-3 minutes then transfer them to a plate once done.
To grill the pineapple:
Step 1
Next place pineapple rings on the grill and cook until you see grill marks (about 1-2 minutes).
To serve:
Step 1
Serve Huli Huli Chicken immediately with grilled pineapple and any extra sauce. Sprinkle green onion over the top, if desired.