Name: Huli Huli Chicken
Prep time: PT-489221H29M
Cook time: PT-489221H29M
Total time: 4 h 30 min
Cuisine: Hawaiian
Ingredients: 2 lb boneless skinless chicken thighs; 1 cup pineapple juice (canned or bottled); ½ cup soy sauce (light sodium preferred); ½ cup brown sugar, packed; ⅓ cup ketchup; 2 Tbsp rice vinegar or apple cider vinegar; 1 Tbsp olive oil or sesame oil; 1 Tbsp fresh grated ginger; 4 garlic cloves, minced; Optional: 1 tsp sriracha or a pinch of red pepper flakes; Reserved ½ cup marinade for basting

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A Hawaiian-style grilled chicken marinated in a sweet-savory pineapple-soy sauce, then basted while cooking to form a sticky, caramelized glaze. Perfect for backyard barbecues or casual dinners.

Why You’ll Love This Recipe

Tropical flavor explosion: Sweet pineapple juice and brown sugar meet savory soy and tangy ketchup.
Charred, juicy perfection: Marinated thighs stay moist while grill-basted glaze caramelizes beautifully.
One-pan simplicity: Minimal prep and easy grilling—just marinate, grill, grill, baste.
Crowd-pleaser: Aloha flavors that wow at summer parties or weeknight dinners.
Make-ahead convenience: Marinate in advance for deeper flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lb boneless skinless chicken thighs
1 cup pineapple juice (canned or bottled)
½ cup soy sauce (light sodium preferred)
½ cup brown sugar, packed
⅓ cup ketchup
2 Tbsp rice vinegar or apple cider vinegar
1 Tbsp olive oil or sesame oil
1 Tbsp fresh grated ginger
4 garlic cloves, minced
Optional for heat: 1 tsp sriracha or a pinch of red pepper flakes
Reserved marinade for basting

Directions

Make the marinade
Whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, oil, ginger, garlic, and sriracha (if using). Reserve about ½ cup for basting.
Marinate the chicken
Place chicken thighs in a large resealable bag or container. Pour in most of the marinade (keeping the reserved portion separate). Seal and refrigerate for at least 4 hours, ideally overnight.
Prep the grill
Heat grill to medium-high. Oil the grates to prevent sticking.
Grill the chicken
Remove chicken from marinade, allowing excess to drip off. Place on the grill and cook 5–7 minutes per side, until internal temperature reaches 165°F.
Baste to glaze
During the last few minutes, brush reserved marinade onto both sides of the chicken repeatedly to build a sticky glaze.
Rest and serve
Allow chicken to rest for 5 minutes after grilling. Garnish with sliced green onions and serve with grilled pineapple, coconut rice, or macaroni salad.

Servings and timing

Servings: 4
Prep time: 10 minutes + marinating
Cook time: 12–14 minutes
Total time: ~4 hours 30 minutes (including marination)

Variations

Bone-in or whole chicken: Works well—adjust grill time accordingly.
Smoky twist: Finish with a dash of liquid smoke or smoked paprika.
Spicy glaze: Use sriracha, red pepper flakes, or add a teaspoon of chili paste.
Oven-baked: Bake at 375°F for 25–30 minutes, then broil for a few minutes to caramelize.
Herb garnish: Top with fresh cilantro, parsley, or Thai basil.

storage/reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken for up to 3 months; thaw overnight.
Reheat: Warm gently in a 350°F oven for 8–10 minutes or slice and reheat in a skillet until heated through.

Huli Huli Chicken

FAQs

1. Can I use chicken breasts instead of thighs?

Yes—just reduce cooking time and remove when the thickest part hits 165°F to prevent drying.

2. Do I have to reserve marinade for basting?

Yes—the reserved portion isn’t raw-contaminated and helps build the caramelized glaze.

3. Why marinate overnight?

Longer marinating time deepens flavor and tenderizes the meat.

4. Can I cook this indoors?

Yes—use an oven broiler or a grill pan, turning often to prevent burning from sugar.

5. Is it gluten-free?

Yes—use gluten-free soy sauce (tamari) and verify other ingredients are GF.

6. Can I skip the sugar?

Brown sugar balances the acetic sharpness. Substitute with honey or maple syrup if desired.

7. How do I prevent burning?

Keep grill heat moderate, baste during the final minutes, and move chicken to indirect heat if sugars char too quickly.

8. What should I serve with it?

Classic Hawaiian pairings include coconut rice, grilled pineapple, macaroni salad, or a crunchy green salad.

9. Can I make extra glaze for dipping?

Yes—just simmer reserved and fresh marinade until thickened, cool, and serve alongside.

Conclusion

Huli Huli Chicken is a delicious fusion of sweet, savory, and tropical flavors with a beautifully caramelized glaze and juicy texture. Easy to prep, grill, and share, it brings Hawaiian aloha to any meal. Enjoy!