Huli Chicken Skewers Recipe
Make Huli Chicken Skewers Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Huli Huli Marinade & Glaze
Chicken & Skewers
Finish & Garnish
Method
Huli Huli Marinade & Glaze
- 1
Make the marinade
In a medium bowl, whisk together 1 cup pineapple juice, 1 cup soy sauce, 1 cup packed brown sugar, 1 tablespoon ketchup, 1 tablespoon minced ginger, 2 teaspoons minced garlic, 2 tablespoons rice vinegar and 2 tablespoons vegetable oil until sugar is mostly dissolved and mixture is smooth. If using, add 1 teaspoon liquid smoke and whisk to combine.
- 2
Reserve glaze
Pour about 1/2 cup to 3/4 cup of the marinade into a small saucepan and set aside for reducing into a glaze. This reserved portion will be cooked (brought to a simmer) to use during grilling. Keep the remaining marinade for marinating chicken.
- 3
Thicken glaze
In the small saucepan with the reserved marinade, bring to a gentle simmer over medium heat. In a small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering marinade and cook 1–2 minutes more until slightly thickened. Remove from heat and set aside.
Chicken & Skewers
- 4
Prep chicken and vegetables
If not already done, cut 1 lb (about 2 cups) boneless skinless chicken thighs into 1- to 1.25-inch cubes. Cut red bell pepper into 1-inch pieces and drain pineapple chunks if using canned. Season the chicken pieces with 1 teaspoon kosher salt and 1 teaspoon black pepper and toss to coat evenly.
- 5
Marinate
Place the seasoned chicken in a shallow dish or resealable bag and pour the remaining marinade over it. Cover or seal and refrigerate at least 1 hour, ideally 3–4 hours. Do not use the reserved cooked glaze as part of the raw marinade.
- 6
Soak wooden skewers (if using)
If using wooden skewers, submerge them in water for at least 30 minutes before grilling to prevent burning.
- 7
Assemble skewers
Thread marinated chicken cubes onto skewers, alternating with pineapple chunks and red pepper pieces. Leave a little space between pieces so heat circulates. Reserve any leftover raw marinade in the refrigerator (do not use it later unless boiled for at least 2 minutes).
- 8
- 9
Grill skewers — initial cook
Place skewers on the hot grill and cook for 4–5 minutes per side, turning every 4–5 minutes so all sides sear evenly. During the first 8–10 minutes do not glaze heavily; just allow the chicken to brown and start cooking through.
- 10
Glaze while grilling
During the last 6–8 minutes of cooking, brush the thickened reserved glaze onto the chicken and pineapple every 1–2 minutes, turning the skewers each time, to build up a shiny sticky coating. Continue until chicken reaches an internal temperature of 165°F (74°C) and glaze is caramelized but not burned.
- 11
Alternative broiler method
If using the broiler, place assembled skewers on a foil-lined rimmed baking sheet. Broil for about 4–6 minutes per side, then brush with glaze and broil another 1–2 minutes per side, repeating until cooked through and caramelized. Watch closely to avoid burning.
Finish & Garnish
- 12
Rest and finish
Remove skewers from heat and let rest 3–5 minutes to allow juices to redistribute.
- 13
Garnish and serve
Arrange skewers on a platter, spoon any remaining warmed glaze over them if desired, and sprinkle with 1 teaspoon sesame seeds and 2 tablespoons chopped green onions. Serve with lime wedges on the side for squeezing over the skewers.