March | 2026 | Devon Larson

Green salad with blue cheese dressing

Huli-huli style chicken:

Marinade ingredients

For about 3.5 lb of thin (about 1/4 inch) chicken breast cutlets:

1 1/4 cups unsweetened pineapple juice
Scant 2/3 cup (10 tablespoons) soy sauce
1/2 cup packed light brown sugar
1/3 cup chicken stock or water
2 1/2–3 tablespoons grated fresh ginger
4–5 cloves garlic, minced
3 tablespoons neutral oil
2 1/2 tablespoons rice vinegar or apple cider vinegar

You also pre-salted the cutlets lightly before marinating, then kept them in the fridge.

Marinade and timing

Reserve 1/2 cup of the marinade in a jar for the glaze.
Chill the rest until about 1.5–2 hours before grilling.
Add the thin, pre-salted cutlets and marinate 1.5–2 hours (we aimed in the 1–3 hour window because of the acidity and thinness).

Spicy glaze (for non–nightshade-free portions)

Brush on in the last minute of grilling, or serve on the side, keeping it away from Chris’s portion.

Take the reserved 1/2 cup marinade.

Add 2 tablespoons ketchup.

Add 1–2 teaspoons sriracha or other hot sauce.

Simmer over medium-low heat until thick and glossy, about 5–8 minutes.

Cook

Grilled on charcoal

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