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Hawaiian Huli Huli Chicken

Tender bite-sized chicken thighs drenched in a sticky, sweet, and savory pineapple-ginger glaze. A fast and easy stovetop version of the Hawaiian classic.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lbs boneless skinless chicken thighs cut into 1 inch cubes
  • 1 tbsp vegetable oil for frying
Huli Huli Sauce
  • 1 cup pineapple juice
  • 0.5 cup soy sauce low sodium preferred
  • 0.5 cup brown sugar packed
  • 0.3 cup ketchup
  • 0.25 cup chicken broth
  • 1 tbsp fresh ginger grated
  • 4 cloves garlic minced
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 1 tbsp water (optional for thickness)

Equipment

  • Large Skillet or Wok
  • Mixing bowls
  • Whisk
  • Knife and cutting board

Method
 

  1. Cut chicken thighs into bite-sized 1.5-inch pieces and pat dry.
  2. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, broth, ginger, garlic, and sesame oil.
  3. Marinate the chicken in 1/2 cup of the sauce for at least 30 minutes. Reserve the remaining sauce.
  4. Heat oil in a large skillet over medium-high heat. Sear chicken in batches until browned and cooked through (about 6-8 mins). Remove chicken.
  5. Pour the reserved sauce into the hot skillet. Simmer for 5 minutes. Stir in cornstarch slurry if a thicker glaze is desired.
  6. Add chicken back into the pan, tossing to coat heavily in the glaze. Serve immediately.

Notes

Serve with steamed white rice and mac salad for an authentic plate lunch experience.