Honestly and Truly Huli Huli Chicken

Honestly and Truly Huli Huli Chicken


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No grill-out is complete without some heavenly chicken like this. With hints of pineapple and sherry, this sweet and savory meal is the perfect way to bring some flair to any gathering this summer.

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Chicago, IL

Time needed

2 hour preparation + 10 min cooking

Serving Size / Yield

2-4 servings


  • 2 Pounds of Boneless Chicken Breasts
  • 1 Cup of Pineapple Juice
  • ½ Cup of Soy Sauce
  • ½ Cup of Brown Sugar
  • ¼ Cup of Ketchup
  • ¼ Cup of Sherry
  • 1 Teaspoon of Grated Ginger
  • 1 Teaspoon of Minced Garlic
  • 1 Cup of Pineapple Rings

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To begin, whisk together your pineapple juice, soy sauce, brown sugar, ketchup, ginger, sherry, and garlic in a bowl. Poke some holes into your chicken and put them into a resealable bag so that you can pour the sauce mixture in as a marinade. Keep about ½ cup of the sauce mix separate from the rest to add onto the chicken while it’s grilling later. Let this sit in your refrigerator for 2 hours or overnight.

After the chicken has marinated, grill it over a medium-high heat on each side until evenly cooked -- around 7-9 minutes. Once both sides are mostly cooked, start adding the leftover sauce onto each side as they grill. Grill the pineapple rings for 2-3 minutes to really bring out the flavor and serve the chicken on top of them.

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