Huli Huli Chicken

The smell of sweet, smoky pineapple and ginger instantly transports me to my first taste of Huli Huli Chicken. It was at a bustling roadside stand in Hawaii, the chicken glistening over open flames. I knew I had to recreate that magic. This Huli Huli Chicken recipe is the result of that passion—a taste of the islands that’s surprisingly simple to make. It’s become a family staple, right up there with our cozy weeknight chicken stroganoff.

What Makes This Huli Huli Chicken So Special?

What I adore most about this Huli Huli Chicken is how it delivers such incredible, complex flavor with minimal effort. With just 20 minutes of prep and 25 minutes on the grill, I can have a spectacular dinner on the table. The secret is in the marinade, a perfect balance of unsweetened pineapple juice, savory soy sauce, and a hint of fresh ginger and garlic. It’s a recipe that proves a delicious meal doesn’t have to take all day.

The Key Ingredients You’ll Need

I always insist on using bone-in, skin-on chicken thighs for maximum flavor and juiciness. Unsweetened pineapple juice is non-negotiable for that authentic, tangy base without being overly sweet. These simple choices make all the difference, much like in other simple recipes like my favorite baked chicken bites.

yasin

Huli Huli Chicken (Authentic Grilled Recipe)

This Authentic Grilled Huli Huli Chicken recipe features a sweet and savory pineapple-ginger marinade that caramelizes beautifully on the grill, creating an irresistible Hawaiian-inspired dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American, Hawaiian

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken

• 2.5 lbs bone-in, skin-on chicken thighs about 8 thighs

For the Huli Huli Marinade & Glaze

• 1 cup unsweetened pineapple juice
• 1/2 cup low-sodium soy sauce or tamari for gluten-free
• 1/2 cup packed brown sugar
• 1/3 cup ketchup
• 1/4 cup rice vinegar
• 2 tbsp fresh ginger finely grated
• 3 cloves garlic minced
• 1 tsp sesame oil
• 1 tbsp cornstarch for thickening the glaze
• 2 tbsp water to make the cornstarch slurry

For Garnish (Optional)

• 2 tbsp sliced green onions
• 1 tbsp toasted sesame seeds

Equipment

• Grill or Grill Pan
• Large Ziplock Bag or shallow dish
• Small saucepan
• Mixing Bowl
• Whisk
• Basting Brush

Method

 

• In a medium mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, and sesame oil. This will be used for both the marinade and the glaze.
• Reserve 1 cup of the mixture and set it aside in the refrigerator. This will be thickened into a glaze later. It's important to keep it separate to avoid cross-contamination.
• Place the chicken thighs in a large ziplock bag or a shallow non-reactive dish. Pour the remaining marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight for the best flavor.
• When ready to cook, preheat your grill to medium heat, around 375-400°F (190-200°C). Clean and lightly oil the grill grates to prevent sticking.
• While the grill preheats, prepare the glaze. Pour the reserved 1 cup of marinade into a small saucepan. In a separate small bowl, whisk the cornstarch and 2 tablespoons of water until smooth to create a slurry. Bring the marinade in the saucepan to a simmer over medium heat. Whisk in the cornstarch slurry and continue to simmer for 2-3 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Remove from heat.
• Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Place the chicken thighs skin-side down on the preheated grill. Cook for 6-8 minutes with the lid closed.
• Flip the chicken. Begin basting the top (now skin-side up) with the prepared glaze. Continue to grill, turning ('huli') and basting every 4-5 minutes, until the chicken is cooked through and has a beautiful caramelized char. The internal temperature should reach 165°F (74°C) in the thickest part. Total grill time will be about 20-25 minutes.
• Transfer the cooked chicken to a platter and let it rest for 5-10 minutes before serving. Garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately with your favorite sides like rice and grilled pineapple.

Notes

‘Huli’ means ‘turn’ in Hawaiian. The key to this dish is turning the chicken frequently while basting to build up layers of caramelized glaze without burning it. Watch the chicken closely as the sugar in the glaze can burn quickly.

**Oven Method:** If you don't have a grill, preheat your oven to 400°F (200°C). Place marinated chicken on a foil-lined baking sheet topped with a wire rack. Bake for 20 minutes, then start basting with the glaze every 5-7 minutes for another 15-20 minutes, or until cooked through. You can broil for the last 1-2 minutes for extra char.

**Storage:** Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

How I Make Huli Huli Chicken

I start by whisking together that incredible pineapple glaze and letting the chicken marinate for a few hours. When it’s time to cook, I grill the chicken, turning it every few minutes. The best part is basting it with the reserved sauce, watching it thicken and caramelize into a beautiful, sticky glaze. It’s a simple process with a truly rewarding result, unlike more involved recipes like my garlic parmesan chicken meatloaf.

My Secrets for Success

• Marinate Longer: If you have time, let the chicken marinate for at least 4 hours for deeper flavor.
• Reserve the Sauce: Don’t forget to set aside some marinade before adding the chicken to use for basting.
• Watch the Heat: The sugar in the glaze can burn, so keep an eye on it and grill over medium heat.

How I Serve and Store This Dish

My favorite way to serve this Huli Huli Chicken is with a side of fluffy coconut rice and some grilled pineapple slices to echo the flavors in the sauce. A sprinkle of green onions adds a fresh finish. Leftovers are fantastic! I store them in an airtight container in the refrigerator for up to 3 days, reheating gently.

FAQs

Can I use chicken breasts instead of thighs?

You certainly can, but I find thighs provide the best flavor and moisture for this Huli Huli Chicken recipe. If you use breasts, be sure to pound them to an even thickness and reduce the grilling time slightly to prevent them from drying out. Watch them closely!

What if I don’t have an outdoor grill?

No grill, no problem! I’ve had great success making this Huli Huli Chicken using a cast-iron grill pan on the stovetop over medium-high heat. You can also bake the chicken at 400°F (200°C) for about 20-25 minutes, basting it during the last 10 minutes and finishing it under the broiler for a nice char.

Is it possible to make the marinade in advance?

Absolutely! This is one of my favorite time-saving tricks for busy weeks. You can prepare the marinade up to three days ahead of time. Just whisk all the ingredients together, pour it into an airtight container or jar, and store it in the refrigerator until you’re ready to marinate the chicken.

Is this Huli Huli Chicken recipe spicy?

My version of Huli Huli Chicken is sweet, savory, and tangy, not spicy, making it a favorite for my entire family. If you prefer a little kick, feel free to add a teaspoon of sriracha or a pinch of red pepper flakes to the marinade to customize the heat level.

I Hope You Love This Recipe!

This recipe holds a special place in my heart, and I hope it brings as much joy to your table as it does to mine. The flavors are a true celebration. If you try this Huli Huli Chicken, I’d absolutely love to hear what you think in the comments below!

Follow us on Social Media : Facebook and Pinterest