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Huli Huli Chicken

Huli Huli Chicken

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Course: Main Course
Kitchen: Hawaiian, Polynesian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients
 

  • 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.