Huli Huli Chicken (Hawaiian Grilled Chicken)
This Huli Huli Chicken brings the flavors of Hawaii to your grill! Juicy chicken thighs are marinated in a sweet-savory pineapple-soy glaze, then grilled to caramelized perfection. Easy to make and packed with tropical flavor, it’s perfect for BBQs or weeknight dinners.
Video
Notes
- Prep Time: 10 minutes (+2 hours marinating)
- Cook Time: 20 minutes
- Total Time: 30 minutes (plus marinating)
- Servings: 4
- Estimated Cost: $10-$12
- Cuisine: Hawaiian
- Diet: Gluten-free (with coconut aminos)
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 1 cup soy sauce (or coconut aminos for GF)
- 1 cup pineapple juice (unsweetened)
- 1/4 cup brown sugar (or honey)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp apple cider vinegar
- 1 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
- 2 tbsp sesame seeds & sliced green onions (for garnish)
Instructions
- Marinate the Chicken:
In a bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger, vinegar, and pepper. Reserve 1/4 cup for basting. Place chicken in a ziplock bag or dish, pour marinade over it, and refrigerate for 2+ hours (overnight for best flavor). - Grill the Chicken:
Preheat grill to medium-high (375°F/190°C). Remove chicken from marinade (discard used marinade) and grill for 5-6 minutes per side, basting occasionally with reserved sauce, until internal temperature reaches 165°F (74°C). - Rest & Garnish:
Let chicken rest for 5 minutes. Garnish with sesame seeds and green onions. Serve with grilled pineapple slices if desired.
Notes
- No grill? Bake at 375°F (190°C) for 25-30 minutes or air-fry at 400°F (200°C) for 15 minutes, basting halfway.
- Storage: Keep leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.
- Reheating: Warm in a 350°F (175°C) oven or air fryer to maintain crispiness.