Description
This Grilled Huli Huli Turkey Breast Recipe offers a flavorful Hawaiian-inspired twist on turkey breast, marinated in a sweet and savory blend of pineapple juice, soy sauce, ginger, garlic, and spices, then grilled to perfection. The recipe features a homemade marinade and glaze, complemented by a fresh pineapple salsa, creating a perfect balance of tangy, spicy, and smoky flavors for an impressive, juicy main dish.
Ingredients
Scale
For the Turkey and Marinade:
- 1 5-6 pound fresh turkey breast
- 1 cup unsweetened pineapple juice
- 2 tablespoons low-sodium soy sauce
- ¼ cup kosher salt
- ½ cup dark brown sugar
- 4 cloves garlic, peeled and minced
- 1 inch piece fresh ginger, peeled & grated (or 1½ teaspoons ground ginger)
- 1 teaspoon crushed red pepper flakes
- 2 cups ice
Dry Spice Rub:
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1½ teaspoons sweet paprika
- 1½ teaspoons smoked paprika
- 1½ teaspoons ground cumin
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons kosher salt
- ½ teaspoon ground black pepper
For the Huli Huli Glaze:
- 2 cups unsweetened pineapple juice
- ½ cup ketchup
- ½ cup low-sodium soy sauce
- 2 tablespoons mild molasses
- ½ cup dark brown sugar
- 2 tablespoons white vinegar
- 2 inch piece fresh ginger, peeled & grated (or 2 teaspoons ground ginger)
- 4 cloves garlic, peeled and minced
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons kosher salt
- Juice of 1-2 lemons
- Extra lemon and/or lime juice for basting during grilling
Pineapple Salsa:
- 1 fresh pineapple, peeled, cored, cut into ¼-inch slices (divided)
- ½ cup red onion, diced
- 1 medium jalapeño pepper (1-2 peppers), seeded and diced
- 1 red bell pepper, seeded and diced
- 1 inch piece fresh ginger, peeled and grated
- Zest & juice from 1 lime
- ¼ cup fresh chopped cilantro leaves
- Pinch of kosher salt
Optional Garnish:
- Fresh chopped cilantro leaves
Instructions
- Prepare the Marinade: In a large bowl, combine 1 cup unsweetened pineapple juice, 2 tablespoons low-sodium soy sauce, ¼ cup kosher salt, ½ cup dark brown sugar, 4 cloves minced garlic, 1 inch grated fresh ginger, 1 teaspoon crushed red pepper flakes, and 2 cups ice. Stir until sugar and salt are dissolved to create the marinade.
- Marinate the Turkey: Place the 5-6 pound fresh turkey breast into a large container or resealable bag. Pour the marinade over the turkey, ensuring it is fully submerged. Cover and refrigerate for at least 6 hours or preferably overnight to infuse the flavors deeply.
- Prepare the Dry Spice Rub and Huli Huli Glaze: Mix together the dry spice rub ingredients: 2 tablespoons garlic powder, 1 tablespoon onion powder, 1½ teaspoons sweet paprika, 1½ teaspoons smoked paprika, 1½ teaspoons ground cumin, ½ teaspoon crushed red pepper flakes, 2 tablespoons kosher salt, and ½ teaspoon ground black pepper. For the glaze, combine 2 cups pineapple juice, ½ cup ketchup, ½ cup low-sodium soy sauce, 2 tablespoons molasses, ½ cup dark brown sugar, 2 tablespoons white vinegar, 2 inches grated fresh ginger, 4 cloves minced garlic, 2 teaspoons crushed red pepper flakes, 2 teaspoons kosher salt, and juice of 1-2 lemons in a saucepan. Simmer gently, stirring frequently until thickened. Set aside to cool.
- Make the Pineapple Salsa: Grill half of the pineapple slices until lightly charred and tender. Chop grilled pineapple and combine in a bowl with diced red onion, seeded jalapeño, diced red bell pepper, grated fresh ginger, lime zest and juice, ¼ cup chopped fresh cilantro, and a pinch of kosher salt. Stir well and refrigerate until ready to serve.
- Grill the Turkey Breast: Remove turkey from marinade and pat dry. Rub evenly with the prepared dry spice rub. Preheat grill to medium heat. Place turkey breast on the grill, basting frequently with the huli huli glaze and additional lemon or lime juice for extra brightness. Grill for approximately 2 hours, turning occasionally, until internal temperature reaches 165°F (74°C). For the final 10 minutes, grill some of the pineapple slices alongside the turkey as a sweet accompaniment. Remove turkey from grill and let rest for 10-15 minutes before slicing. Serve topped with pineapple salsa and garnished with fresh cilantro if desired.
Notes
- Marinating overnight allows the turkey to absorb maximum flavor and ensures tenderness.
- Use low-sodium soy sauce to control salt levels in the recipe.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- Make sure to monitor the grill temperature and avoid flare-ups from sugary glaze.
- Resting the turkey after grilling helps retain juices for moist slices.
- If you do not have a grill, this recipe can be adapted for oven roasting at 350°F (175°C) until the same internal temperature is reached.
