Huli Huli Grilled Chicken Skewers with Kuleana Sunflower Oil

Huli Huli chicken is a Hawaiʻi cookout staple for good reason — sweet, smoky, and slightly caramelized from the grill. This skewer version is easy to prep ahead, cooks fast, and holds up beautifully over high heat thanks to a marinade built on Kuleana Sunflower Oil's high smoke point.

Why this recipe works with sunflower oil: The marinade sugars (brown sugar, ketchup, pineapple juice) are prone to burning at grill temperatures. A high smoke point oil in the marinade helps the glaze caramelize instead of scorch, giving you that classic sticky-charred exterior without bitterness.

Ingredients (serves 4–6)

• 2 lbs boneless chicken thighs, cut into 1.5-inch pieces

• 1/3 cup Kuleana Sunflower Oil, plus more for the grill

• 1/3 cup soy sauce

• 1/4 cup brown sugar

• 1/4 cup ketchup

• 2 tbsp pineapple juice

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• Bamboo or metal skewers

• Sliced green onion and toasted sesame seeds, to finish

Instructions

1. Whisk together sunflower oil, soy sauce, brown sugar, ketchup, pineapple juice, garlic, and ginger.

2. Reserve 1/4 cup of the marinade for basting. Add chicken to the rest and marinate 2–4 hours (or up to overnight) in the refrigerator.

3. If using bamboo skewers, soak in water for 30 minutes before grilling.

4. Thread chicken onto skewers. Brush lightly with additional sunflower oil to prevent sticking.

5. Grill over medium-high direct heat, turning every 2–3 minutes, basting with reserved marinade, until charred at the edges and cooked through (about 10–12 minutes total).

6. Rest 3 minutes, then top with green onion and sesame seeds.

Notes: Serve over rice with grilled pineapple on the side, or tuck into a lettuce wrap for a lighter plate.

This Month's Offer

These skewers are even better when you're stocked up. From July 3–31, buy one 8.5 oz Kuleana Sunflower Oil and get a second 8.5 oz bottle 50% off online. Use code GRILLING at checkout.

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