Huli Huli Chicken Bites

Tangy and sweet, Huli Huli Chicken Bites have all the flavor of Hawaii’s ever-popular Huli Huli chicken, but with a quicker cooking process to make dinner time even easier.

Fresh ginger, chili paste, and pineapple are combined in a simple marinade for these tender chicken bites.

Huli Huli Chicken is typically slow-cooked using a rotisserie or barbecue grill. I’ve adapted the more traditional recipe for this stovetop method because if you know me at all, you know that simple stir-fry and skillet recipes are my thing.

The result is bite-size pieces of chicken with an irresistible sticky sauce. The chicken cooks in just a couple of minutes.

Then the glaze ingredients are simmered until thickened to create a sweet and tangy sauce that coats each piece of chicken.

Don’t miss the cook’s note below for a quick thickening tip if you’re rushed for time!

I served the Huli Huli Chicken Bites over Pineapple Rice with Cilantro and Lime. My kids devoured it in minutes and immediately asked for seconds. Another family favorite is Ginger and Sesame Oil Chicken.

This chicken would also be great served with plain rice, roasted or steamed vegetables, or even on its own.

Kitchen Tip: I use this knife, this skillet, and this spatula to make this recipe.

Huli Huli Chicken Bites

Recipe adapted from here

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Servings: 4 -5 servings

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Ingredients 

• ▢ 1 cup water
• ▢ 1 cup soy sauce
• ▢ 6 garlic cloves minced
• ▢ 1 tablespoon  finely minced fresh ginger
• ▢ 2 pounds boneless skinless chicken thighs cut into 3/4″ pieces
• ▢ 1 tablespoon coconut oil or light olive oil
• ▢ Optional: green onions thinly sliced (for topping)
• ▢ Glaze Ingredients:
• ▢ 2- inches  fresh ginger sliced into tiny matchsticks
• ▢ 2 teaspoons garlic chili paste
• ▢ 4 cloves garlic minced
• ▢ 2 cups pineapple juice
• ▢ 1/4 cup light or dark brown sugar
• ▢ 1/4 cup soy sauce
• ▢ 1/4 cup ketchup
• ▢ 1/4 cup rice vinegar

Instructions

• Combine the water, soy sauce, minced garlic, and ginger with the chicken in an airtight container or gallon size zip-close bag. Refrigerate for at least an hour and up to 24 hours.
• Warm a large skillet over medium high heat and add the oil. When the oil is shimmering, drain the marinade off the chicken and add the chicken to the hot skillet. Toss the chicken in the oil, then spread it across the skillet and let it cook for about 30 seconds without stirring. Toss again and continue cooking while stirring the chicken for about 3 more minutes, until mostly cooked through. Transfer the chicken to a plate next to the stove.
• Place all the glaze ingredients in the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer for 15-20 minutes, until the sauce has reduced and thickened. Add the chicken back to the skillet, trying not to add any liquids that may have accumulated on the plate with the chicken.
• Increase the heat to high. Stir to coat all the pieces and continue tossing the chicken in the sauce for about 1 minute. When the chicken is sticky and well coated, remove from the pan and sprinkle with green onions. Enjoy!

Notes

Chicken breasts or thighs both work well with this recipe. When the chicken finishes cooking, remove it from the pan immediately. The small pieces will continue cooking if they are left in the hot pan.
If you’re short on time, whisk 2 teaspoons cornstarch with a couple tablespoons water and then add to the glaze ingredients. Simmer for just 2-3 minutes and remove from the heat when it has thickened.

Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 5/26/16 – recipe notes updated 3/1/21}

Here are a few more chicken recipes you might like:

Cheesy Bacon Chicken with Mustard Sauce by I Am Baker

Very Greek Grilled Chicken by Kalyn’s Kitchen

Chipotle Chicken Skewers with Avocado Cream Sauce by Barefeet In The Kitchen

Honey Sriracha Glazed Chicken Bites by Foodie with Family