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Huli Huli Chicken Breasts with Bacon Pineapple Pico

Recipe Source by the Perdue Farms Culinary Team

Huli Huli Chicken Breasts with Bacon Pineapple Pico

Recipe Source by the Perdue Farms Culinary Team
Our take on a classic Huli Huli chicken recipe, this Hawaiian-inspired chicken marinade pairs sweet pineapple flavors with smoky bacon included in the pico topping. A perfect recipe for summer cookouts!

Recipe Quick Facts

Prep
10
Minutes .
Marinate
2
Hours .
Cook
30
Minutes .
The link to Huli Huli Chicken Breasts with Bacon Pineapple Pico has been copied

Ingredients

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 cup unsweetened pineapple juice
  • 1/4 cup sherry vinegar
  • 1/2 cup water
  • 3/4 cup soy sauce
  • 1 cup packed light brown sugar
  • 3/4 cup ketchup
  • 2 teaspoons fresh chopped or grated ginger
  • 1 1/2 teaspoon chopped or grated fresh garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh small-diced pineapple
  • 1/2 cup chopped bacon
  • 1/4 cup sliced scallions
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon salt
  • A few dashes of Tabasco

Made with Our

Approx. 3-lb. pack of succulent and juicy chicken breasts ― portioned in three 1-lb. pouches

Your Price

$39.99 Each
avg/ea

Step 1

Recipe step image

Step 1

Stir together pineapple juice, vinegar, water, soy sauce, brown sugar, ketchup, ginger, garlic, salt and pepper in a medium bowl.

Step 2

Step 2

Separate 1/2 cup of marinade for basting. Place chicken in bowl, pour remaining marinade on top, cover, place in the refrigerator and marinate for two to three hours.

Step 3

Step 3

To make pico: Mix last six ingredients together and let it sit in the refrigerator at least 2 hours before use.

Step 4

Step 4

Remove chicken from marinade and discard marinade.

Step 5

Step 5

Preheat grill to medium or 400 F. Oil the grates and place the chicken breasts on the grill

Step 6

Step 6

Turn and baste chicken often using the reserved marinade. Cook until the internal temperature of chicken reaches 165 F. Slice and place over a bed of rice topped with pico.

Nutritional information for marinade only.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS