1. Prepare the Marinade:

• In a medium mixing bowl, combine the pineapple juice, soy sauce, packed brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper.
• Whisk everything together until the sugar is mostly dissolved and the marinade is well combined.

2. Marinate the Chicken:

• Place the boneless, skinless chicken pieces into a large resealable plastic bag or a shallow dish.
• Pour half of the prepared marinade over the chicken. Turn the chicken pieces to ensure they are well coated.
• Reserve the other half of the marinade in a separate container in the refrigerator – this will be used for basting later. Crucially, do not mix raw chicken marinade with basting marinade.
• Seal the bag (removing excess air) or cover the dish containing the chicken. Refrigerate and let the chicken marinate for at least 1 hour. For even more flavor, marinate for 4 hours or ideally overnight.

3. Preheat the Grill:

• When ready to cook, preheat your grill (outdoor or grill pan) to medium-high heat (about 400°F or 200°C). Clean and lightly oil the grill grates to prevent sticking.

4. Grill and Baste the Chicken:

• Remove the chicken from the refrigerator. Discard the marinade that the chicken was sitting in.
• Place the marinated chicken pieces onto the preheated grill grates.
• Grill for approximately 6-7 minutes on the first side.
• Flip the chicken pieces over. Now, start basting the cooked side generously with the reserved (unused) 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, juices run clear, and the internal temperature reaches 165°F (74°C). Watch carefully as the sugars in the marinade can cause flare-ups or burning – adjust heat or move chicken if needed.
• (Optional: Grill fresh pineapple slices alongside the chicken during the last few minutes).

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 allows the juices to redistribute, keeping the chicken moist.
• Slice the rested chicken against the grain into strips or serve whole pieces.
• Serve the Huli Huli Chicken hot over cooked white rice. Drizzle any remaining basting sauce (that hasn’t touched raw chicken) over the top if desired.
• Garnish with freshly chopped green onions and serve with grilled pineapple slices on the side, if using. Enjoy your taste of Hawaii!