Dinner

Huli Huli Chicken Recipe

Name: Huli Huli Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: Hawaiian
Ingredients: 2 pounds chicken thighs or breasts, boneless and skinless; 1 cup pineapple juice; 1/2 cup soy sauce; 1/2 cup brown sugar; 1/4 cup ketchup; 1/4 cup rice vinegar; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon sesame oil; 1/2 teaspoon black pepper; 1 green onion, chopped (for garnish); Cooked white rice (for serving); Grilled pineapple slices (optional)

ByJeannette Jaeger January 10, 2026January 10, 2026

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Introduction

Huli Huli Chicken is a classic Hawaiian grilled dish bursting with a sweet and savory glaze. Tender chicken thighs marinated in a pineapple-based sauce make for an irresistible meal that’s perfect for summer cookouts or weeknight dinners.

The dish shows a white bowl filled with a base layer of fluffy white rice. On top, there are several pieces of grilled chicken breast with visible char marks, giving a dark brown and caramelized look. The chicken pieces are glazed with a shiny, slightly sticky sauce and mixed with small chunks of cooked bell peppers in red, yellow, and green colors scattered between the chicken pieces. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken thighs or breasts, boneless and skinless
1 cup pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup ketchup
1/4 cup rice vinegar
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon sesame oil
1/2 teaspoon black pepper
1 green onion, chopped (for garnish)
Cooked white rice (for serving)
Grilled pineapple slices (optional)

Instructions

Step 1: In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and black pepper until fully combined.
Step 2: Place chicken in a resealable plastic bag or shallow dish and pour half the marinade over it. Reserve the other half for basting later.
Step 3: Seal and refrigerate the chicken for at least 1 hour or ideally overnight to absorb the flavors.
Step 4: Preheat grill to medium-high heat. Remove chicken from marinade and discard used liquid.
Step 5: Grill chicken for 6–7 minutes per side, basting with the reserved marinade while cooking. Cook until internal temperature reaches 165°F (75°C).
Step 6: Let the chicken rest for 3–5 minutes, then slice it and serve over cooked white rice. Garnish with chopped green onions and add grilled pineapple slices if desired.

Tips & Variations

For extra smoky flavor, charcoal grilling works wonderfully with this recipe.
Use chicken thighs for juicier meat, or breasts if you prefer leaner cuts.
Marinate overnight to deepen flavor and tenderize the chicken.
Substitute brown sugar with honey or maple syrup for a different sweetness profile.
Add a pinch of red pepper flakes to the marinade for a mild spicy kick.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on a stovetop skillet to avoid drying out. The marinade can be prepared ahead and stored for up to 3 days in the fridge before use.

How to Serve

Grilled pieces of chicken with dark char marks, covered in shiny brown sauce, are arranged on a white plate with blue patterns. Between the chicken pieces, bright yellow pineapple slices with rough green edges peek through, adding a fresh contrast. The chicken looks juicy with visible grill marks and a slightly sticky texture from the sauce. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Yes, bone-in chicken can be used, but grilling times will be longer. Make sure to cook until the internal temperature reaches 165°F (75°C) for safety.

Is it necessary to baste the chicken during grilling?

Basting helps keep the chicken moist and builds up layers of glaze flavor, but if you prefer, you can skip it and brush the sauce on after grilling for a lighter coating.