Huli Huli Chicken

Chicken thighs marinated in a sweet, tangy sauce and broiled in the oven. Served with the chicken is a side of rice as well as a zucchini and pineapple mixture.


512 CALS






50g 49g 13g


The information in the following tables are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients. 

This Post Has 7 Comments

  1. Jayson Keevy

    4 stars
    Good flavour on this chicken marinade. The second time I made this I actually opted to partially cook the marinaded chicken in a ripping hot wok with some oil, before removing the chicken and setting aside to pour the marinade into the wok to reduce and thicken. Just before it’s nice and tacky I throw the chicken back in to the wok and coat the chicken and cook through.

  2. Jerusha Blackburn

    4 stars
    Very tasty. Made it for the whole family. Everyone liked it. The kids said the pineapple helped cover the zucchini taste (kids, you know)

  3. Jaden Baca

    5 stars
    I marinated overnight and it came out good! I accidentally overcooked the chicken though (it dried out because my oven cooks hilariously uneven). I am considering cooking the chicken on a grill instead. Well done on the marinade! The pairing of the pineapple and the zucchini is definitely a winner.

  4. Brent Movson

    1 star
    5 lbs of chicken is not enough for 10 servings. 5 lbs made abut 7 servings

  5. Brendan Cannata

    5 stars
    Fantastic recipe and very flavorful. I’ve found it cooks much faster and makes the sauce more present if you skip the marinade and just pan cook all of the chicken.

    Cut the chicken into 1 inch-ish cubes, brown in the pan for 2-3 minutes, and then just toss all the sauce in the pan with it for another 4-5 minutes until it’s all cooked. Then you can add a bit of flour to thicken the sauce into a gravy.

    This makes the rice taste better too and cuts out handling all the drippings from the oven.

  6. Brooke

    2 stars
    I had a tiny bit more chicken then the recipe said to use but this still did not fill me up, unfortunately. All the other recipes so far have been quite filling so maybe I measured something wrong.

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