Huli-Huli Chicken

Serves: About 6

Prep Time: 3-4 hours (to marinade)

Cook Time: 30-40 minutes (depending on preferred method)

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Celebrate Asian American and Pacific Islander Heritage month with this delicious and nutritious, protein-rich chicken dish.

Recipe Developed by: Jackie Lavigueur, CFW Health & Fitness Professional

Ingredients:

  • 4 lbs. of boneless, skinless chicken thighs
  • ½ cup of light brown sugar
  • ½ cup of ketchup
  • ½ cup of light soy sauce (substitute coconut aminos for gluten free)
  • 1 can of pineapple rings, reserving ½ cup of juice
  • 1 tablespoon of fresh ginger, minced
  • 1 clove of fresh garlic, minced
  • 3 tablespoons of apple cider vinegar
  • ½ teaspoon of paprika
  • ½ teaspoon of cumin
  • Salt and pepper to taste
  • 1 bunch of green onions, sliced

What is coconut aminos?

Coconut aminos is a savory sauce made from the sap of the coconut plant, or nectar of the coconut flowers. It is sometimes used as a substitute for soy sauce is it's lower in salt, but it can be slightly sweeter due to the natural sugars from the plant. 

Preparation Instructions:

  1. Wash your hands thoroughly with soap and warm water.
  2. In a large bowl combine all ingredients except chicken thighs.
  3. Reserve ½ cup of the sauce mixture and set aside.
  4. Add chicken thighs to sauce bowl and submerge in the marinade. Refrigerate for at least 3-4 hours.
  5. Grill Instructions:
    Heat grill to medium/high heat. Place the chicken on grill and cook for 10 minutes on each side until internal temperature reaches at least 165 degrees. When the chicken is halfway done, add the pineapple rings and cook until golden.
  6. Oven Bake Instructions:
    Preheat oven to 400 degrees. Bake chicken in preheated oven without turning for 30-35 minutes until internal temperature reaches at least 165 degrees.
  7. Air Fryer Instructions:
    Add chicken to air fryer and fry at 400 degrees for about 10 minutes on each side until internal temperature reaches at least 165 degrees.
  8. Brush the reserved marinade over the cooked chicken, top with pineapple slices and serve over rice/vegetables.
  9. Leftovers can be stored in the refrigerator in an airtight container for up to 2-3 days.

Nutrition info:

  • Recipe makes approximately 6. servings
  • 214 calories/serving
  • 27g protein, 9g fat, 6g carbs