Name: Hawaiian Grilled Huli Huli Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Hawaiian
Ingredients: ½ cup pineapple juice; ⅓ cup low-sodium soy sauce; ¼ cup ketchup; 3 tbsp brown sugar; 1 tbsp honey; 2 tbsp rice vinegar or apple cider vinegar; 1 tbsp fresh ginger, grated; 3 cloves garlic, minced; 1 tbsp sesame oil (optional for depth); ½ tsp red pepper flakes (optional for heat); 2 lbs boneless, skinless chicken thighs; Salt and pepper to taste; 1 tbsp oil (for grilling); Green onions and sesame seeds (for garnish); Grilled pineapple slices (optional for serving)

Description

Take your taste buds on a tropical getaway with this Hawaiian Grilled Huli Huli Chicken! Juicy, tender chicken thighs are marinated in a sweet and savory pineapple-soy glaze, then grilled until smoky and caramelized. It’s an easy, flavor-packed recipe perfect for weeknight dinners, backyard BBQs, or your next island-inspired gathering.

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Ingredients

Scale

For the Marinade:

½ cup pineapple juice
⅓ cup low-sodium soy sauce
¼ cup ketchup
3 tbsp brown sugar
1 tbsp honey
2 tbsp rice vinegar or apple cider vinegar
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1 tbsp sesame oil (optional for depth)
½ tsp red pepper flakes (optional for heat)

For the Chicken:

2 lbs boneless, skinless chicken thighs
Salt and pepper to taste
1 tbsp oil (for grilling)
Green onions and sesame seeds (for garnish)
Grilled pineapple slices (optional for serving)

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Instructions

Step 1: Make the Marinade

In a large bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, honey, vinegar, ginger, garlic, sesame oil, and red pepper flakes.
Reserve ½ cup of the marinade for glazing.

Step 2: Marinate the Chicken

Lightly season the chicken thighs with salt and pepper.
Place in a zip-top bag or container, pour in the marinade, and seal.
Refrigerate for at least 2 hours, ideally overnight for the best flavor.

Step 3: Preheat the Grill

Preheat grill to medium-high heat (around 400°F).
Brush grill grates lightly with oil to prevent sticking.

Step 4: Grill the Chicken

Remove chicken from the marinade, letting excess drip off.
Grill chicken thighs for 5–7 minutes per side, turning occasionally, until cooked through (internal temp should reach 165°F).
In the final minutes, brush with the reserved marinade for extra glaze and caramelization.

Step 5: Optional Glaze

Pour the reserved marinade into a small saucepan.
Bring to a simmer, and reduce for 5–7 minutes until slightly thickened.
Brush over chicken after grilling or serve on the side.

Step 6: Garnish & Serve

Rest the grilled chicken for 5 minutes.
Sprinkle with chopped green onions and sesame seeds.
Serve with grilled pineapple slices, steamed rice, and tropical slaw.

Notes

Use Chicken Thighs – They’re more flavorful and stay moist on the grill.
Marinate Longer – Overnight marinating gives the best flavor.
Avoid Flare-Ups – Keep a spray bottle of water nearby if grilling over open flame.
Baste Carefully – Apply glaze in the final minutes to prevent burning.
Double the Marinade – Make extra for dipping or serving over rice.

Prep Time: 10 minutes (plus marinating time)
Cook Time: 15 minutes
Cuisine: Hawaiian