Description
A quick and flavorful Hawaiian classic featuring juicy chicken thighs glazed with a sweet and smoky sauce, ready in just 30 minutes.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup pineapple juice (fresh preferred)
- 1/4 cup ketchup
- 1/4 cup soy sauce (low-sodium recommended)
- 1/4 cup packed brown sugar
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon freshly grated ginger
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- Optional: 1/4 teaspoon red pepper flakes
- Optional: 2 stalks green onions, sliced
- Optional: 1 tablespoon sesame seeds
Instructions
- In a large mixing bowl, whisk together pineapple juice, ketchup, soy sauce, brown sugar, garlic, ginger, apple cider vinegar, smoked paprika, and black pepper until smooth.
- Add chicken thighs to the marinade and toss to coat evenly. Marinate for at least 10 minutes; for best flavor, marinate 30 minutes to 1 hour or overnight in the fridge.
- Heat vegetable oil in a large skillet over medium-high heat.
- Remove chicken from marinade (reserve marinade) and cook chicken thighs in the skillet for 6-7 minutes per side until browned and cooked through (internal temperature 165°F).
- While chicken cooks, pour reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally to thicken.
- Brush the thickened glaze generously over the cooked chicken, flipping to coat both sides. Cook for another 1-2 minutes to set the glaze.
- Transfer chicken to a serving plate. Garnish with sliced green onions and sesame seeds if desired.
- Serve with steamed rice and your favorite vegetables.
Notes
[‘Use chicken thighs for juicier, more flavorful results compared to breasts.’, ‘Always boil the reserved marinade to kill bacteria and thicken it into a glaze.’, ‘Cook on medium to medium-high heat to avoid burning the sugar in the glaze.’, ‘Double the glaze for extra sticky chicken and baste twice during cooking.’, ‘Marinate longer if possible for deeper flavor.’, ‘Finish under the broiler for 1-2 minutes per side for a smoky charred effect if desired.’, ‘Use smoked paprika to add smoky flavor without a grill.’, ‘Reheat leftovers gently in a skillet with a splash of water or pineapple juice; avoid microwaving to prevent drying out.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1/4 of recipe (about
- Calories: 350
- Sugar: 14
- Sodium: 700
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 18
- Protein: 35
Keywords: Huli Huli chicken, Hawaiian chicken, sweet smoky chicken, quick chicken recipe, weeknight dinner, grilled chicken, chicken thighs, pineapple glaze