Huli Huli Marinade or Glaze

Makes enough for 2 lbs. chicken
  • 1/4 cup pineapple juice

  • 1/4 cup fresh squeezed lime juice

  • 1/4 cup brown sugar

  • 2 tbsp. ketchup

  • 2 tbsp. soy sauce or tamari*

  • 3 cloves garlic, finely minced

  • 1 tbsp. fresh ground ginger

  • 1 tbsp. canola oil

  • - kosher salt and freshly ground Kowalski's Black Peppercorns, to taste

  • *A note about gluten:
    To make this recipe gluten free, use a gluten-free tamari in place of soy sauce.


Marinade: Whisk together all ingredients in a medium mixing bowl.

Glaze: Whisk together all ingredients in a medium saucepan over medium-high heat. Once mixture comes to a bubble, cook until sauce coats the back of a spoon (about 5 min.). Cool slightly before using to baste chicken while it cooks or to glaze cooked chicken. You can also use this mixture warm or cool as a dipping sauce.