Hawaiian Huli Huli Chicken

Instructions:

1. Make the marinade:
   In a mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, and sesame oil.
2. Marinate the chicken:
   Place the chicken pieces in a large zip-top bag or container. Pour the marinade over the chicken, seal, and refrigerate for at least 4 hours or overnight for maximum flavor.
3. Prepare the grill:
   Preheat your grill to medium-high. Lightly oil the grates to prevent sticking.
4. Grill the chicken:
   Remove chicken from the marinade and place on the grill. Grill for 5–7 minutes per side, basting occasionally with reserved marinade, until fully cooked and slightly charred.
5. Optional glaze:
   Pour remaining marinade into a saucepan and bring to a simmer. Mix cornstarch with water to make a slurry, then whisk into the simmering marinade. Cook until thickened into a glaze.
6. Serve:
   Plate the grilled chicken and drizzle with the warm glaze if using.
7. Garnish:
   Sprinkle with chopped green onions and sesame seeds for a fresh finish.

Variations:

• Use bone-in chicken thighs for extra juiciness and flavor.
• Add a splash of Sriracha or chili paste to the marinade for a spicy kick.
• Try grilling pineapple rings alongside the chicken for an extra island vibe.

Tips:

• Turn the chicken often on the grill to evenly caramelize the surface without burning.
• If using wooden skewers for smaller cuts, soak them in water for 30 minutes beforehand.
• This dish pairs beautifully with coconut rice, grilled veggies, or a tropical fruit salad.