Huli Huli Chicken

This Huli Huli Chicken is the ultimate tropical barbecue recipe! It’s juicy, smoky, and drenched in a sweet and savory pineapple-ginger glaze that will transport you straight to the Hawaiian islands. Whether you’re grilling for a summer cookout or craving a taste of the islands year-round, this dish is a surefire crowd-pleaser that’s bursting with flavor.

I still remember the first time I made Huli Huli Chicken on the grill—it was one of those spontaneous “try something new” kind of evenings. I marinated the chicken overnight, threw it on the grill the next day, and when that pineapple-soy aroma hit the air… my husband literally peeked out the back door to see what magic was happening. Ever since then, it’s been on repeat in our house. Now it’s our go-to for backyard dinners, especially when we want something easy but impressive.

Why You’ll Love Huli Huli Chicken

• Bold, Tropical Flavors from pineapple juice, ginger, and garlic

• Tender, Juicy Chicken marinated to perfection

• Grill-Friendly or Oven-Baked – works great both ways

• Perfect for Summer BBQs or Family Dinners

Ingredients Notes For Huli Huli Chicken

• Chicken Thighs: Bone-in, skin-on for the juiciest results

• Pineapple Juice: Brings sweetness and tang

• Soy Sauce: Adds a savory, umami punch

• Brown Sugar: For caramelization and a hint of molasses

• Garlic & Ginger: The aromatics that make it pop

• Ketchup: Gives the glaze its signature richness

• Rice Vinegar: For a touch of acidity to balance the sweetness

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Recipe Steps

1. Make the Marinade: Whisk together pineapple juice, soy sauce, brown sugar, ketchup, garlic, ginger, and vinegar.

2. Marinate: Pour over chicken and refrigerate for at least 4 hours, preferably overnight.

3. Preheat Grill: Medium-high heat. Oil the grates.

4. Grill the Chicken: Grill for 6–8 minutes per side, basting with reserved marinade until caramelized and slightly charred.

5. Serve: Garnish with green onions or grilled pineapple slices.

Storage Options

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze grilled chicken (without garnish) for up to 2 months. Thaw and reheat gently.

Variations & Substitutions

• Use Chicken Breasts if you prefer leaner cuts—just don’t overcook

• Add Crushed Red Pepper to the marinade for a kick

• Grill Pineapple Rings alongside for extra tropical flavor

Frequently Asked Questions

Can I bake it instead of grilling? Yes! Bake at 400°F for 35–40 minutes, basting halfway.

Do I have to marinate overnight? Overnight is best, but even 2–4 hours will still give great flavor.

What does “Huli Huli” mean? It means “turn turn” in Hawaiian—referring to how the chicken is traditionally rotated over the grill.

Huli Huli Chicken

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Course: Main Course

Kitchen: Hawaiian, Polynesian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

Ingredients

 

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• ▢ For the Marinade & Sauce:
• ▢ ¾ cup 0.38 lbs pineapple juice
• ▢ ½ cup 0.25 lbs soy sauce
• ▢ ½ cup 0.25 lbs brown sugar, packed
• ▢ ¼ cup 0.12 lbs ketchup
• ▢ ¼ cup 0.12 lbs rice vinegar (or apple cider vinegar)
• ▢ 2 tablespoons grated fresh ginger
• ▢ **4 cloves garlic minced
• ▢ 1 tablespoon sesame oil optional
• ▢ 1 teaspoon smoked paprika optional for depth
• ▢ For the Chicken:
• ▢ 3 to 4 lbs boneless skinless chicken thighs (or bone-in if preferred)

Instructions

• Make the Marinade:
• In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, garlic, and optional sesame oil and paprika.
• Marinate the Chicken:
• Place chicken in a large zip-top bag or bowl.
• Pour in about two-thirds of the marinade (reserve the rest for basting).
• Refrigerate for at least 4 hours, preferably overnight.
• Grill the Chicken:
• Preheat grill to medium heat. Oil the grates to prevent sticking.
• Grill chicken for 6–7 minutes per side, basting with the reserved marinade as it cooks.
• Turn frequently (“huli huli!”) to prevent burning and build flavor.
• Cook until internal temp reaches 165°F (75°C).
• Serve:
• Let chicken rest for a few minutes before slicing.
• Serve with rice, grilled pineapple, or a fresh salad.