Huli Huli Chicken or Ribs
Savor the irresistible flavors of Hawaii with this Huli Huli Chicken or Ribs recipe, a tropical twist on classic barbecue that will transport your taste buds to paradise. Juicy chicken thighs or tender pork ribs are marinated in a luscious blend of pineapple juice, brown sugar, soy sauce, and aromatic ginger and garlic, delivering the perfect balance of sweet, tangy, and savory. With a smoky char from the grill or a caramelized glaze from the oven, each bite bursts with Hawaiian-inspired goodness. Garnished with fresh green onions and sesame seeds, this crowd-pleaser is ideal for backyard cookouts, weeknight dinners, or festive gatherings. Serve alongside fluffy white rice, creamy macaroni salad, or vibrant grilled veggies for the ultimate island-style feast.
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Recipe Information
Ingredients
- 2 pounds chicken thighs or pork ribs
- 1 cup pineapple juice
- 0.5 cup brown sugar
- 0.5 cup ketchup
- 0.25 cup soy sauce
- 0.25 cup rice vinegar
- 1 tablespoon (grated) ginger
- 2 minced garlic cloves
- 1 tablespoon sesame oil
- 1 teaspoon chili paste or sriracha (optional)
- 3 stalks green onions (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
In a medium mixing bowl, whisk together the pineapple juice, brown sugar, ketchup, soy sauce, rice vinegar, grated ginger, minced garlic, sesame oil, and chili paste (if using) until fully combined. This will be the marinade and basting sauce.
Reserve 1/2 cup of the marinade and set it aside for basting later.
Place the chicken thighs or pork ribs in a large resealable plastic bag or a shallow dish. Pour the remaining marinade over the meat, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours or preferably overnight for maximum flavor.
Preheat your grill to medium heat or your oven to 375°F (190°C).
If grilling, oil the grill grates to prevent sticking. Place the chicken thighs or ribs on the grill, skin-side down (if applicable). If baking, arrange the meat on a foil-lined baking sheet with a wire rack.
Cook the chicken thighs or ribs for 20 minutes on one side, then flip. Begin basting the meat with the reserved marinade every 5-7 minutes until completely cooked through—about 40 minutes total for chicken and 45-50 minutes for ribs. The internal temperature should reach 165°F (74°C) for chicken and 190°F (88°C) for tender pork ribs.
Remove the meat from the grill or oven and let it rest for 5 minutes.
Garnish with chopped green onions and sesame seeds before serving. Pair with rice, macaroni salad, or grilled vegetables for an authentic Hawaiian meal.
Nutrition Facts
Calories |
2655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 3529 mg | 153% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 127.1 g | ||
| Protein | 210.3 g | 421% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 336 mg | 26% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2949 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
