Huli Huli Chicken (Hawaiian Grilled Pineapple Chicken)
Bring the bold, sweet, and tangy flavors of Hawaii to your backyard with this easy Huli Huli Chicken. Marinated in a delicious pineapple-soy glaze and grilled until smoky and caramelized, this chicken is juicy, flavorful, and perfect for family dinners or summer cookouts. Serve it with rice and grilled pineapple for a tropical plate that tastes like sunshine in every bite.
Ingredients
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2 pounds boneless, skinless chicken thighs or breasts
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1 cup pineapple juice
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1/2 cup soy sauce
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1/2 cup brown sugar
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1/4 cup ketchup
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1/4 cup rice vinegar
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4 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1 teaspoon sesame oil
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1/2 teaspoon black pepper
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1 green onion, chopped (for garnish)
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Cooked white rice, for serving
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Grilled pineapple slices (optional)
Instructions
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Make the marinade:
In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and black pepper. -
Marinate the chicken:
Place chicken in a resealable bag or shallow dish. Pour half of the marinade over the chicken and reserve the rest for basting. Refrigerate for at least 1 hour, or overnight for best flavor. -
Preheat the grill:
Heat grill to medium-high. Remove chicken from marinade and discard the used liquid. -
Grill:
Cook chicken for 6–7 minutes per side, basting with the reserved marinade while grilling. Cook until the internal temperature reaches 165°F (75°C). -
Rest and serve:
Let the chicken rest for 3–5 minutes. Slice and serve over rice. Garnish with green onions and add grilled pineapple if desired.
Notes
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Marinate overnight for deeper flavor and extra tenderness.
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Use chicken thighs for juicier results; breasts cook leaner and faster.
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Don’t baste with the used marinade to avoid contamination — only use the reserved portion.
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Grill pineapple slices for 2–3 minutes per side for extra sweetness.
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No grill? Bake at 400°F (200°C) for 20–25 minutes, then broil for a caramelized finish.