On Tuesday night we celebrated Mother’s Day with my mother-in-law. We were away over the weekend and she had been in the hospital so we delayed our celebration. Since she is supposed to be taking it easy and reducing her stress (good luck on that one) we decided bringing dinner would be a good gift. I called my kids and Aaron and Summer joined us unfortunately, Jordan had to work. Of course, being who I am I couldn’t make a tried and true recipe for a celebration so I hit up Pinterest for chicken marinades. I kept coming across recipes for Hawaiian Huli Huli chicken. The recipes were all very similar, and sounded delicious so I decided to give it a try.
I knew I wanted my Huli Huli Chicken to marinate for a long time so I started the day before. Hubby picked up 3 pounds of fresh chicken breasts. I used my favorite Meat Tenderizer tool that I recently got off Amazon and I tenderized and pounded down those breasts. Since the individual breasts were large I cut them in half and set them aside before mixing up the marinade. I mixed up the marinade in a medium metal bowl. Next I dipped each chicken piece in the marinade, coating it well, before I placed the chicken in a gallon size zippy bag. Once all the chicken was in the bag, I poured the remaining marinade in the bag, zipped the bag up, laid it on a plate in the refrigerator to marinate.
Tuesday morning, I flipped the bag over on the plate and massaged it a bit before returning it to the fridge. When we arrived at my in-law’s house Aaron oiled the grill (olive oil on a paper towel works great for this) and heated it to medium-high heat. While he did that, Ron cut up the pineapple for our side dish. Together they grilled the chicken and then the pineapple to perfection. Dinner was served with a side salad and it was delicious.
- 3 lbs boneless, skinless chicken breasts
- ½ cup brown sugar
- ½ cup ketchup
- ½ cup soy sauce
- ¼ cup chicken broth
- ½ tsp ground ginger
- 4 cloves of garlic, minced
- ¼ tsp black pepper
- 1 whole pineapple, peeled, cored and sliced
- 1 cup brown sugar
- 2 tsp ground cinnamon
- Use a meat tenderizer, or fork pierce the chicken several times to help marinade infuse the chicken. Pound the chicken so that it is uniform thickness. Cut large breasts in half to facilitate quicker and more thorough cooking.
- In a bowl mix together the ½ cup brown sugar, ketchup, soy sauce, chicken broth, ginger, garlic and pepper.
- Dip each piece of chicken in the marinade to cover well before placing it in a gallon size zippy bag. Repeat for each piece of chicken. Pour any remaining marinade into the bag.
- Seal the bag and place it on a plate in the refrigerator 6-24 hours.
- Oil the grill (use olive oil on a paper towel) and heat to medium high.
- Place chicken on grill and cook for 4-5 minutes per side.
- While the chicken is cooking, pour any remaining marinade in a small pan and bring to a rolling boil for at least 2 minutes.
- When you turn over the chicken, baste it with the boiled marinade so that you get a nice glaze on the chicken.
- Oil the grill again.
- In a zippy bag mix together the brown sugar and cinnamon.
- Place 2 slices of pineapple in the bag at a time and dredge in the sugar mixture. Then place them on a plate and repeat with the rest of the pineapple.
- Grill the pineapple slices over medium-high heat for 3-5 minutes per side.
If you don’t own a Pineapple Corer , this is the kind I have, we have used it for years. Hubby and I love to snack on fresh pineapple so this gadget comes in very handy in our kitchen. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!