Huli Huli Chicken
Fire up the grill for this juicy and flavorful Huli Huli Chicken—marinated in a bold mix of pineapple juice, soy sauce, garlic, and ginger, then grilled to smoky perfection. This island-inspired dish is perfect for backyard cookouts, family dinners, or meal prep with a tropical twist.
Ingredients
- 3 lbs boneless skinless chicken thighs
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 1 tbsp sesame oil
- 2 garlic cloves minced
- 1 tbsp fresh ginger grated
- 1/4 tsp crushed red pepper optional
- Chopped scallions and sesame seeds for garnish
Instructions
- Make the Marinade: In a mixing bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
- Marinate the Chicken: Place chicken in a large resealable bag or bowl. Pour in the marinade, cover, and refrigerate for at least 4 hours (preferably overnight).
- Preheat the Grill: Heat your grill to medium-high. Oil the grates to prevent sticking.
- Grill the Chicken: Remove chicken from marinade and shake off excess. Grill for 5–7 minutes per side, basting occasionally with reserved marinade until chicken is cooked through and slightly charred.
- Rest and Serve: Let chicken rest for 5 minutes. Slice or serve whole, garnished with scallions and sesame seeds.
Notes
Huli Huli Chicken – Helpful Tips
Cooking Tips & TechniquesUse bone-in, skin-on chicken thighs or drumsticks for the juiciest, most flavorful result.
Marinate the chicken for at least 4 hours—or overnight—in a mixture of pineapple juice, soy sauce, brown sugar, garlic, and ginger for that signature sweet-savory taste.
Grill over medium heat, turning frequently and basting with reserved marinade to build layers of sticky glaze.
Use indirect heat for thicker pieces to avoid burning the sugars before the chicken cooks through.
Always boil your basting marinade separately before using it to brush over grilled chicken. Serving Suggestions
Serve with steamed jasmine rice or Hawaiian-style mac salad for a traditional island pairing.
Add grilled pineapple rings and a sprinkle of green onions for extra tropical flavor.
Pair with a simple cucumber salad or slaw with rice vinegar dressing to balance the sweetness.
Slice and serve in Hawaiian rolls for Huli Huli sliders at your next cookout.
Try it alongside grilled corn on the cob brushed with a touch of the marinade. Make-Ahead & Storage
Make-Ahead: Marinate the chicken a day ahead to save time and deepen the flavor.
Refrigerator: Store leftover cooked chicken in an airtight container in the fridge for up to 4 days.
Freezer: Freeze raw marinated chicken in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before grilling.
Reheat: Reheat gently in the oven at 325°F, covered, or warm in a skillet with a splash of water or extra sauce to keep it juicy. Tasty Variations to Try
Oven-Baked Huli Huli Chicken: No grill? Roast in the oven at 400°F for 35–40 minutes, basting halfway through.
Spicy Kick: Add sriracha or crushed red pepper flakes to the marinade for a little heat.
Huli Huli Chicken Skewers: Cube the chicken and thread onto skewers with pineapple and red bell peppers.
Boneless Version: Use boneless chicken thighs for quicker grilling and easy slicing.
Vegetarian Twist: Marinate tofu or portobello mushrooms in the same sauce and grill until caramelized.