Huli Huli Chicken

Prep time:  5 mins, plus 5 hours to refrigerate marinade

Cook time:  10-15 mins on the grill

Total time:  20 mins
Serves: 4



  • 1 Cup Brown Sugar
  • 3/4 Cup Soy Sauce
  • 3/4 Cup Ketchup
  • 1/3 Cup Wine (or chicken broth)
  • 2 Tablespoons Garlic, minced
  • 2 teaspoons ginger
  • 1 pound chicken thighs (I used boneless/skinless)


  •  Put all marinade ingredients and meat in a large ziplock bag and refrigerate for 5 hours. 

Veggies/Fruit Kabobs

  • 1 Onion, sliced thick
  • 1 Green Bell Pepper, sliced thick
  • 1 Pineapple, Skin/middle removed & cut into thick chunks. (Reserve 1/2  pineapple for Pineapple Upside Down Cake)
  • 1 wooden skewer


  •  Slice the onion and bell pepper, pineapple in thick slices. Assemble onto wooden skewer.
  • Drizzle with olive oil



  • Drain and discard marinade from Chicken.
  •  Grill the chicken until cooked through. About 7 minutes each side. Set aside and let rest about 5 minutes before serving.
  • Grill the vegetables/fruit until tender, turning frequently, about 10 minutes
  • Serve Chicken over Coconut Rice with Grilled Kabobs

Huli Huli Chicken (3)Huli Huli Chicken (4)

Huli Huli Chicken (1)Huli Huli Chicken (2)


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