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Grilled Huli Huli Chicken

Grilled Huli Huli Chicken is a Hawaiian-inspired dish known for its mouthwatering sweet and smoky glaze made with pineapple juice, soy sauce, and brown sugar. It’s the perfect blend of tangy, savory, and slightly caramelized flavors — tender chicken grilled to perfection and basted in a tropical marinade that captures the spirit of island cooking. Whether for a summer barbecue, weeknight dinner, or a weekend cookout, this recipe brings a taste of Hawaii straight to your backyard.
Prep Time15 minutes
Cook Time20 minutes
Marinating Time4 hours
Total Time4 hours 35 minutes
Servings: 6

Ingredients

For the Chicken:

  • 4 pounds boneless skinless chicken thighs (or chicken breasts)
  • Salt and pepper to taste

For the Marinade/Glaze:

  • 1 cup unsweetened pineapple juice
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ⅓ cup ketchup
  • ¼ cup chicken broth
  • 2 teaspoons grated fresh ginger root
  • 1½ teaspoons minced garlic
  • Sliced green onions for garnish

Instructions

  • Prepare the Marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic until well combined. Reserve ½ cup of the marinade for basting later.
  • Marinate the Chicken: Season chicken with salt and pepper. Place it in a resealable bag or shallow dish, pour in the marinade, and refrigerate for at least 4 hours (or overnight for deeper flavor).
  • Preheat the Grill: Heat your grill to medium-high. Lightly oil the grates to prevent sticking.
  • Grill the Chicken: Remove chicken from marinade and discard used marinade. Grill chicken 5–7 minutes per side, basting occasionally with the reserved sauce until the internal temperature reaches 165°F (74°C).
  • Caramelize the Glaze: Brush on a final layer of glaze during the last minute of grilling to achieve that signature sticky-sweet coating.
  • Serve: Transfer to a platter, garnish with green onions, and serve hot with rice or grilled pineapple slices.

Notes

  • For extra tenderness: Use chicken thighs — they stay juicier than breasts.
  • Don’t rush the marinating time. The longer the chicken sits, the deeper the flavor.
  • Want it spicier? Add a pinch of red chili flakes or sriracha to the marinade.
  • For oven baking: Bake at 400°F for 25–30 minutes, brushing occasionally with the glaze.
  • Serving ideas: Pair with coconut rice, pineapple salsa, or roasted vegetables for a full meal.