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Authentic Grilled Hawaiian Huli Huli Chicken with Pineapple Glaze

Close-up of sticky, glazed hawaiian huli huli chicken pieces served with charred grilled pineapple rings.
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Make juicy, sweet, and smoky Hawaiian Huli Huli Chicken on your grill. This recipe uses a classic tropical marinade with soy sauce and ginger, perfect for summer cookouts or easy weeknight dinners.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or breasts
  • 1 cup pineapple juice
  • 1/2 cup low sodium soy sauce
  • 1/2 cup packed brown sugar
  • 1/4 cup ketchup
  • 2 tablespoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 fresh pineapple, sliced into rings (for grilling)

Instructions

  1. Combine the pineapple juice, soy sauce, brown sugar, ketchup, grated fresh ginger, minced garlic, rice vinegar, sesame oil, black pepper, ground ginger, and red pepper flakes in a bowl. Whisk until the sugar dissolves to create the Huli Huli marinade.
  2. Place the chicken in a large, resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for basting later.
  3. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, turning the chicken halfway through marinating.
  4. Preheat your grill to medium heat (about 350-400 degrees Fahrenheit). Lightly oil the grates.
  5. Remove the chicken from the marinade, discarding the used marinade. Place the chicken on the hot grill.
  6. Grill for 5 to 7 minutes per side, turning frequently (this is the ‘huli huli’ or ‘turn turn’ action) until the internal temperature reaches 165 degrees Fahrenheit.
  7. During the last few minutes of cooking, brush the chicken generously with the reserved marinade to build a sticky, caramelized glaze.
  8. Grill the pineapple rings alongside the chicken for 2-3 minutes per side until grill marks appear and they are slightly softened.
  9. Remove the chicken and pineapple from the grill. Let the chicken rest for 5 minutes before serving. Serve the chicken stacked with a grilled pineapple ring on top, often over white rice.

Notes

  • For the best flavor, use chicken thighs; they stay juicier on the grill.
  • If you do not have a grill, you can bake this chicken at 400 degrees Fahrenheit for 20-25 minutes, basting frequently.
  • Serve this sweet and savory BBQ chicken with a side of Hawaiian macaroni salad or steamed white rice.

Nutrition

Find it online: https://cravybite.link/hawaiian-huli-huli-chicken-recipe/