Huli Huli Chicken

Name: Huli Huli Chicken
Prep time: 15 min
Cook time: 30 min
Yield: 8
Ingredients: 2 (3 pound) chickens, each cut into 8 pieces; 1 cup unsweetened pineapple juice; 1/2 cup soy sauce; 1/2 cup brown sugar; 1/3 cup ketchup; 1/4 cup sherry; 1 (2 inch) piece fresh ginger, crushed; 3 cloves garlic, crushed; 4 green onions, chopped; 1/4 teaspoon dry mustard

⏱️ Ready in 45 min 🥄 Prep 15 min 🔥 Cook 30 min 👥 8 servings 👁️ 34 views

'Huli Huli Chicken' (turn, turn) was invented by Ernest Morgado when he cooked teriyaki chicken for a group of farmers in 1955. This has been a Hawaiian staple with sticky rice ever since. This is my family's version of Huli Huli Chicken. Use aji mirin (sweet rice wine) in place of sherry if desired.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 15 min

Cook 30 min

Serves 8

Difficulty Medium

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 527

% Daily Value*

Total Fat 25.8g 33%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1204mg 52%

Total Carbohydrate 23.6g 9%

Dietary Fiber 0.5g 2%

Total Sugars 19.3g

Protein 47.5g 95%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) 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.

👨‍🍳 Instructions

Rinse chicken pieces and pat dry with paper towels.

Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved.

Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade.

Refrigerate at least 4 hours to overnight.

Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).

Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.

Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes.

Baste with remaining marinade after each turning.

An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).