Escape to a Hawaiian luau without leaving your kitchen thanks to this easy, oven-baked take on a true island classic – Huli Huli Chicken. Beloved for its finger-licking sweet and tangy glaze, this recipe captures the essence of Hawaiian flavor in a simplified cooking method perfect for weeknight dinners.
The name “huli huli” actually translates to “turn turn” in Hawaiian, describing the rotisserie-style cooking technique traditionally used to prepare it by creator Ernest Morgado in the 1950s. But this straightforward adaptation lets you achieve the same caramelized, barbeque-style chicken right at home.
4 boneless, skinless chicken breasts
1 cup pineapple juice
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup brown sugar
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 teaspoon black pepper
Optional: sliced green onions and sesame seeds for garnish
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