Divine! The smell of this filled the kitchen and we all loved it!

Imagine the savory aroma of chicken grilling, coated in a sweetly spiced glaze that just screams summer. That's Huli Huli Chicken for you—a Hawaiian gem that’s as fun to eat as it is to say! Created in the 1950s by a guy named Ernest Morgado, this dish has spun its way right from the Pacific islands to backyards nationwide. It's perfect for those lovely days when you're yearning for a little culinary escapade but still need to get back to real life come Monday.

Huli Huli has the spirit of a beach bonfire, but it doesn't take a vacation day to whip up. Trust me, whether it's for a casual family dinner or impressing the heck out of your potluck pals, this chicken will have everyone swooning—and possibly even doing a little hula dance.

When it comes to what you should serve with this delight, think tropical, think fresh! A scoop of sticky jasmine rice or a fluffy mound of coconut rice makes the perfect bed for those juices to soak into. Go for a bright, tangy slaw or a crisp green salad to balance the sweet and tangy flavors of the chicken. And don’t forget the grilled pineapple—because, seriously, it’s a match made in heaven.

Grilled Huli Huli Chicken
Servings: 4

- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/2 cup ketchup
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon ginger, freshly grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 green onions, thinly sliced for garnish
- Sliced pineapple, for grilling (optional)

1. Let’s get marinating! In a bowl whisk together pineapple juice, ketchup, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and sesame oil to create a taste of the tropics.

2. Reserve about 1/4 cup of this sweet and tangy ambrosia for basting later, and pour the rest over your chicken. Let the chicken soak up the flavors for at least an hour, though if you've got the time, overnight in the fridge will make it even more wow-worthy.

3. Heat up the grill to medium-high heat. We’re talking about a sizzle when the meat hits the metal. Shake off excess marinade from the chicken and let it hit the grill. Grill each side for about 6-7 minutes but don’t wander off—you’ll need to baste with that reserved marinade and turn the chicken frequently to get that fabulously caramelized glaze.

4. Grill slices of pineapple alongside the chicken if you're feeling extra, and serve it all up hot off the grill, sprinkled with those sassy green onions.

- Swap chicken breasts for thighs if you're in the mood for something a bit juicier.
- No grill? No problem! A grill pan on the stove can be your go-to for that charred goodness.
- For those watching their sugar, try honey instead of brown sugar—it's still sweet but keeps things a bit more on the "I'm being good" side.
- Veg friends at the table? Sub out the chicken for thick slices of tofu and follow all the same steps. Keep everyone's tummy happy!

Huli Huli Chicken is honestly kind of a mini vacay on a plate—it’s the zest to your regular chicken fest. So, let’s get grilling, my friends, and bring a little aloha to our dinner tables!