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Huli Huli Chicken

Glazed Huli Huli chicken thighs with pineapple on a white ceramic plate.
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A taste of the islands with minimal effort. This Hawaiian grilled chicken features a tangy, sweet, and savory pineapple-soy glaze that caramelizes beautifully on the grill. It’s a simple, crowd-pleasing meal perfect for weeknights or summer barbecues.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs (or breasts)
  • 1 cup unsweetened pineapple juice
  • 1/2 cup soy sauce (or tamari for gluten-free)
  • 1/3 cup ketchup
  • 1/3 cup packed brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil

Instructions

  1. Make the marinade: In a medium bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, garlic, ginger, rice vinegar, and sesame oil until sugar dissolves. Reserve 1/2 cup of marinade in a separate bowl for basting.
  2. Marinate the chicken: Place chicken in a large resealable bag or shallow dish. Pour the remaining marinade over chicken, ensuring it’s coated. Seal or cover and refrigerate for at least 30 minutes, up to 4 hours.
  3. Preheat grill: Preheat grill to medium-high heat (375-400°F). Lightly oil the grates.
  4. Grill the chicken: Remove chicken from marinade, discarding the used marinade. Place chicken on hot grill. Cook for 6-8 minutes per side, until nearly cooked through and grill marks appear.
  5. Glaze and finish: In the last few minutes of cooking, brush the reserved clean marinade onto the chicken. Turn and glaze the other side. Cook until internal temperature reaches 165°F. Let rest for 5 minutes before serving.

Notes

For food safety, do not baste with the marinade that touched raw chicken. Always use the reserved portion. Chicken thighs are recommended for juiciness, but breasts work if watched closely. A grill pan or broiler can be used if an outdoor grill is unavailable.

Nutrition

Find it online: https://www.homestyletable.com/huli-huli-chicken/