• reheat your grill (outdoor or indoor grill pan) to medium-high heat (around 400°F or 200°C).
• Clean the grill grates well and lightly oil them to prevent the chicken from sticking.

4. Grill and Baste the Chicken:

• Remove the chicken pieces from the marinade they were sitting in and discard that used marinade.
• Place the chicken pieces onto the preheated grill grates.
• Grill for approximately 6-7 minutes on the first side.
• Flip the chicken pieces over using tongs. Now, begin basting the cooked side generously with the reserved (clean) marinade using a pastry brush.
• Continue grilling for another 6-8 minutes on the second side, basting occasionally with the reserved marinade, until the chicken is cooked through, has nice grill marks, juices run clear, and the internal temperature reaches 165°F (74°C). Watch carefully during the final minutes as the sugars in the basting sauce can cause flare-ups or burn easily. Adjust heat or move chicken as needed.
• (Optional: Grill fresh pineapple slices alongside the chicken during the last few minutes of cooking until lightly charred).

5. Rest, Slice, and Serve:

• Once fully cooked, remove the chicken from the grill and transfer it to a clean cutting board.
• Let the chicken rest for 5-10 minutes before slicing. This step is vital for keeping the chicken juicy!
• Slice the rested chicken against the grain into strips or serve the pieces whole.
• Serve the Huli Huli Chicken hot over a bed of cooked white rice. Drizzle any remaining basting sauce (the clean, reserved portion, perhaps gently warmed) over the top if desired.
• Garnish with freshly chopped green onions and serve with grilled pineapple slices on the side, if using. Enjoy your delicious taste of Hawaii!