This delicious flavour-packed Hawaiian Huli Huli Chicken is topped with grilled pineapple for extra Hawaiian vibes! Chicken thighs smothered in an amazing homemade pineapple Huli Huli sauce just screams summer! Baked to perfection, or grilled, if you prefer!

Here’s what you’ll need:

Chicken Thighs
Pineapple Juice
Soy Sauce – gluten free
Brown Sugar
Ketchup
Garlic
Sesame Oil
Rice Vinegar
Potato Starch – or corn starch
Water
Pineapple Slices

Get the full printable recipe below.
https://www.officiallyglutenfree.com/...

RECIPE NOTES FOR MAKING THE BEST HULI HULI CHICKEN:

- Internal temp in the thickest part should be 75°C/167°F (for thigh) or 65°C / 150°F (for breast).

- Store Leftovers in an airtight container in the refrigerator for up to 3 days.

- Make sure to use gluten free soy sauce.

- Corn starch can be used in place of the potato starch if preferred.

- This recipe makes a thick sauce. If you prefer a runnier sauce or marinade, you can skip the starch and water.

- The chicken can be marinated in the sauce if desired. Marinate for 4 hours or overnight.

- Skinless boneless chicken thighs can be used instead of the bone in and skin on chicken.

- The chicken can be grilled instead of baking if you’d rather. Preheat the grill to medium-high heat. Reduce the heat, lightly oil the grate. Cook around 5 minutes per side, until a thermometer reads 167℉.

- The pineapple slices can be baked in the oven or fried in frying pan or on a grill pan if needed.

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MUSIC: HAWAIIAN ATMOSPHERE BGM - hug from my room