Step 1

Divide diced chicken into two seal-able food grade plastic bags or add all to a container with lid (large enough to hold chicken and marinade). Also, if using wooden skewers, soak 6-8 skewers in water. Set aside.

Step 2

To make Huli-Huli marinade, in bowl add pineapple juice, soy sauce, vinegar, grated ginger, grated garlic, mustard, ketchup, sugar, sesame oil, sriracha, salt and black pepper. I use about 1/2 tsp of salt. Always adjust per taste. Whisk well until sugar is dissolved.

Step 3

Reserve 1 cup marinade and divide rest equally among two zip locks with chicken. Seal and mush to coat everything in marinade. Refrigerate to marinate for 30 minutes to an hour.

Step 4

Preheat grill. Skew chicken on skewers (6-8 skewers). 6-7 small pieces of chicken per skewer. Discard the marinade used to marinate this chicken.

Step 5

Brush grill with oil or use oil spray. Grill chicken skewers turning (huli huli) often and basting with half of reserved marinade until chicken is fully cooked, 8-10 minutes.

Step 6

Once cooked, transfer to serving platter. Garnish with scallions and chopped fresh parsley. Serve remaining Huli-Huli sauce on the side. (See Note Serve with side of rice or noodles, grilled pineapple, grilled tomato/red onion rings. Enjoy!