Huli Huli Chicken

Huli Huli Chicken is a sweet, tangy grilled chicken with pineapple and soy flavors.

introduction — Huli Huli Chicken

Huli Huli Chicken brings Hawaiian taste with a sticky, smoky sauce that is easy to make at home.
This recipe uses simple pantry ingredients and a short grill time for juicy results.
If you want another simple chicken idea, try a different warm dish like anti-inflammatory creamy chicken soup for a cozy meal.

why make this Huli Huli Chicken

Huli Huli Chicken cooks fast and feeds a crowd.
You get sweet, salty, and tangy flavors in one dish with little fuss.
It works well for family dinners, cookouts, or meal prep.

how to make Huli Huli Chicken

Marinate the chicken to build flavor and keep it juicy.
Grill over medium-high heat for a charred outside and 165°F inside.
For a simple fresh salad to serve on the side on another day, see balsamic chicken cobb salad.

Ingredients : Huli Huli Chicken

• 4–5 pounds boneless skinless chicken thighs
• 1/2 cup packed light brown sugar
• 1/2 cup ketchup
• 1/2 cup light soy sauce
• 1/2 cup canned pineapple juice
• 1 tablespoon ginger paste or minced ginger
• 1 tablespoon garlic paste or minced garlic
• 3 tablespoons apple cider vinegar
• 1/2 teaspoon cumin
• 1/2 teaspoon coarse black pepper
• 1/2 teaspoon smoked or sweet paprika
• Pineapple rings – 1 pineapple or 1 can of slices, drained
• 1/2 cup sliced green onions for garnish

Directions : Huli Huli Chicken

• Rinse chicken thighs and pat them dry.
• In a large bowl or gallon-size Ziploc bag, mix all ingredients except the chicken and pineapple rings until smooth.
• Remove 1/2 cup of the sauce and set it aside for serving.
• Add the chicken to the remaining sauce, coat well, then cover or seal and refrigerate for at least 4 hours, preferably overnight.
• Preheat grill to medium-high (about 400°F) and lightly oil the grates.
• Grill chicken about 10 minutes per side until internal temp reaches 165°F. Discard the used marinade.
• Grill pineapple rings alongside chicken until golden.
• Reheat the reserved marinade slightly and brush it over the cooked chicken before serving.

how to serve Huli Huli Chicken

Serve Huli Huli Chicken hot with the grilled pineapple on top.
Good side ideas: steamed rice, coleslaw, or a green salad.
Garnish with sliced green onions and an extra brush of the reserved sauce.

how to store Huli Huli Chicken

• Refrigerate cooked chicken in an airtight container for 3–4 days.
• Freeze cooked chicken for up to 2–3 months. Thaw in fridge before reheating.
• Reheat gently on the grill or in the oven and brush with the reserved sauce or a bit of fresh pineapple juice to keep it moist.

tips to make Huli Huli Chicken

• Marinate overnight for the best flavor and tender meat.
• Use a meat thermometer to avoid overcooking; aim for 165°F internal.
• Lightly oil grill grates to stop sticking.
• If you like spice, add red pepper flakes or a splash of sriracha to the sauce.
• For another flavor idea with chicken and coconut, try basil chicken in coconut curry sauce as a different weeknight option.

variation (if any) for Huli Huli Chicken

• Use boneless skinless chicken breasts; reduce grill time a bit.
• Bake in the oven at 400°F for 20–25 minutes if you don’t have a grill.
• Add crushed red pepper for heat or swap brown sugar for honey for a lighter sweetener.
• Make a larger batch of sauce to use as a glaze on roasted vegetables.

FAQs — Huli Huli Chicken

• Q: Can I use chicken breasts instead of thighs?
  A: Yes. Use boneless breasts and watch time closely so they don’t dry out.

• Q: How long can I marinate the chicken?
  A: Marinate at least 4 hours, up to 24 hours. Don’t marinate much longer or acid can change the texture.

• Q: Can I make this without a grill?
  A: Yes. Bake at 400°F on a lined pan for about 20–25 minutes, then broil briefly to get char.

• Q: What tool helps check doneness?
  A: Use an instant-read thermometer for best results. Buy it here if you need one.

Huli Huli Chicken

Huli Huli Chicken is a sweet, tangy grilled chicken with pineapple and soy flavors, perfect for quick meals and gatherings.

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Prep Time 4 hours hrs

Cook Time 20 minutes mins

Total Time 4 hours hrs 20 minutes mins

Course Dinner, Main Course

Cuisine American, Hawaiian

Servings 8 servings

Calories 350 kcal

Ingredients

  

For the Marinade

• 1/2 cup packed light brown sugar
• 1/2 cup ketchup
• 1/2 cup light soy sauce
• 1/2 cup canned pineapple juice
• 1 tablespoon ginger paste or minced ginger
• 1 tablespoon garlic paste or minced garlic
• 3 tablespoons apple cider vinegar
• 1/2 teaspoon cumin
• 1/2 teaspoon coarse black pepper
• 1/2 teaspoon smoked or sweet paprika

For Grilling

• 4–5 pounds boneless skinless chicken thighs
• 1 pineapple or 1 can of slices, drained for grilling
• 1/2 cup sliced green onions for garnish

Instructions

 

Preparation

• Rinse chicken thighs and pat them dry.
• In a large bowl or gallon-size Ziploc bag, mix all ingredients except the chicken and pineapple rings until smooth.
• Remove 1/2 cup of the sauce and set it aside for serving.
• Add the chicken to the remaining sauce, coat well, then cover or seal and refrigerate for at least 4 hours, preferably overnight.

Grilling

• Preheat grill to medium-high (about 400°F) and lightly oil the grates.
• Grill chicken about 10 minutes per side until internal temp reaches 165°F. Discard the used marinade.
• Grill pineapple rings alongside chicken until golden.
• Reheat the reserved marinade slightly and brush it over the cooked chicken before serving.

Notes

Marinate overnight for the best flavor and tender meat. Store cooked chicken in an airtight container for 3–4 days or freeze for 2–3 months.

Keyword Chicken Recipe, Grilled Chicken, Huli Huli Chicken, Pineapple Chicken, quick meal