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Hawaiian Huli Huli Chicken Bites

Fast and easy bite-sized chunks of tender chicken coated in a thick, sticky, sweet and savory Hawaiian-inspired teriyaki glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade Base
  • 2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 0.5 cup low-sodium soy sauce
  • 0.5 cup unsweetened pineapple juice
  • 0.33 cup dark brown sugar packed
  • 0.25 cup ketchup
Aromatics & Cooking
  • 2 tbsp rice vinegar
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp toasted sesame oil
  • 1 tbsp cooking oil for pan-frying

Equipment

  • Medium mixing bowl
  • Large heavy-bottomed skillet
  • Small Saucepan

Method
 

  1. In a bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil until sugar dissolves.
  2. Place chicken cubes in a bag or bowl. Pour exactly half of the marinade over the chicken. Marinate in the fridge for 30 minutes to 4 hours.
  3. Pour the remaining untouched half of the marinade into a small saucepan.
  4. Heat oil in a large skillet over medium-high heat. Remove chicken from marinade (discard used marinade) and pan-fry for 6-8 minutes until browned and cooked through.
  5. While chicken cooks, bring the saucepan with reserved marinade to a simmer over medium heat. Let it reduce for 5-7 minutes until it becomes a thick syrup.
  6. Pour the thickened hot glaze over the cooked chicken in the skillet. Toss continuously for 1-2 minutes until pieces are heavily coated and sticky.
  7. Remove from heat immediately and serve hot over rice.

Notes

Do not let the chicken marinate for longer than 4 hours, as the pineapple juice enzymes will break down the meat too much.