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<!DOCTYPE html><html lang="en"><head><meta charset="utf-8"><meta name="viewport" content="width=device-width,initial-scale=1,maximum-scale=1,user-scalable=no,shrink-to-fit=no"><title>Tank Cooks Huli Huli Chicken</title><link rel="stylesheet" type="text/css" href="https://htlbid.com/v3/app.barstoolsports.com/htlbid.css"><script async src="https://htlbid.com/v3/app.barstoolsports.com/htlbid.js"></script><script>window.htlbid=window.htlbid||{},htlbid.cmd=htlbid.cmd||[],htlbid.cmd.push((function(){htlbid.setTargeting("pagetype","blog"),htlbid.setTargeting("authorId","63331"),htlbid.setTargeting("tags",["sports","frank-cooks","tank-cooks","chicken","chicken-thighs","grilling","pineapples","hawaiian","huli-huli-chicken","stew-leonards"]),htlbid.setTargeting("Verity_keywords",["cup","hooli hooli chicken","hootie","pineapple","chicken broth","time","little bit","old-fashioned barbecue sauce","garlic","marinade","bowl","soy sauce","teaspoon","pineapple slice","huli huli chicken today"]),htlbid.setTargeting("Verity_IABv2",["210","215","216"]),htlbid.setTargeting("Verity_IABv3",["210","216","215"]),htlbid.setTargeting("Verity_positive","0.12"),htlbid.setTargeting("Verity_neutral","0.87"),htlbid.setTargeting("Verity_negative","0.01"),htlbid.setTargeting("is_testing","no"),htlbid.layout()}))</script><script>var googletag = googletag || {};
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Send your recipe ideas to NJTank99@gmail.com. Ingredients <ul><li>2 lbs. Boneless Skinless Chicken Thighs </li><li>1 cup Pineapple Juice </li><li>1 cup Chicken Broth</li><li> 1/2 cup Low-Sodium Soy Sauce </li><li>1/2 cup Light Brown Sugar, packed </li><li>1/3 cup Tomato Ketchup (BBQ Sauce) </li><li>2 tsp. Fresh Ginger, minced</li><li> 1-1/2 tsp. Freshly Chopped Garlic </li><li>Pinch Salt </li><li>Cored Pineapples</li></ul>Directions <ol><li>Mix pineapple juice, broth, soy sauce, brown sugar, ketchup, ginger, garlic, and salt. Reserve 1 cup of marinade for brushing.</li><li>Place chicken in a large bowl and pour over the remaining marinade. Refrigerate for at least 3 hours or up to overnight.</li><li> Remove the chicken from the marinade and discard the marinade in a bowl. </li><li>Preheat the grill to medium (350°F —400°F). Place the chicken on oiled grates; grill, turning occasionally, until a meat thermometer registers 160°F, about 25 to 35 minutes. </li><li>Transfer chicken to a platter. Baste pineapple slices with the reserved marinade; place on oiled grates, and grill, uncovered, until grill marks appear, about 4 minutes per side. </li><li>Place pineapple slices on top of the chicken and brush all with the remaining marinade. </li></ol>

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