Hawaiian Huli Huli Chicken Recipe

Introduction

Hawaiian Huli Huli Chicken is a flavorful grilled dish bursting with sweet and savory notes from a tangy pineapple-based marinade. This recipe delivers tender, juicy chicken with a beautiful caramelized glaze, perfect for backyard barbecues and family dinners alike.

Ingredients

• 4 pounds boneless chicken thighs (or bone-in)
• ½ cup light brown sugar (packed)
• ½ cup ketchup
• 1 cup canned pineapple juice (do not use fresh pineapple juice)
• ½ cup light soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons apple cider vinegar
• ½ teaspoon minced fresh ginger
• 4 cloves minced garlic
• 1 teaspoon smoked paprika
• ½ teaspoon ground black pepper
• Fresh pineapple slices (to serve as a side)
• Vegetable oil (for the grill)
• Sliced green onions (for garnish)

Instructions

1. Step 1: In a large resealable bag, combine brown sugar, ketchup, canned pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, ginger, garlic, smoked paprika, and black pepper. Mix until well blended.
2. Step 2: Reserve ½ cup of this marinade and refrigerate it for basting later.
3. Step 3: Add the chicken thighs to the remaining marinade in the bag, ensuring they are fully coated. Seal the bag and marinate in the refrigerator for at least 4–6 hours, preferably overnight.
4. Step 4: Remove the marinated chicken from the fridge and let it sit at room temperature for 20–30 minutes. Meanwhile, preheat the grill and brush the grates with vegetable oil to prevent sticking.
5. Step 5: Grill the chicken for 6 minutes on one side. Flip and cook for 3 minutes, then baste with the reserved marinade. Flip again and cook for another 1–2 minutes on each side, repeating until the chicken is cooked through (about 15–16 minutes total). Remove the chicken and let it rest for 10 minutes.
6. Step 6: Grill the pineapple slices on both sides until grill marks appear and the fruit is warmed through.
7. Step 7: Serve the grilled chicken with the pineapple slices, garnished with sliced green onions. Enjoy your Huli Huli Chicken!

Tips & Variations

• Marinate the chicken overnight for deeper flavor and more tender meat.
• Use bone-in thighs if you prefer juicier texture; just adjust cooking time slightly.
• Swap out pineapple juice for canned orange juice if you want a different citrus twist.
• If you don’t have a grill, cook the chicken under a broiler or in a hot grill pan on the stove.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain moisture. The marinade should never be reused as a sauce unless it has been boiled first to eliminate bacteria.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple juice instead of canned?

Fresh pineapple juice is not recommended because it can alter the marinade’s balance and affect tenderness. Canned pineapple juice provides a consistent flavor and acidity that works best.

Is it necessary to reserve and use the marinade for basting?

Yes, reserving some marinade before adding raw chicken avoids cross-contamination and adds delicious flavor during grilling. Never baste with marinade that has been in contact with raw chicken unless it has been boiled first.

Hawaiian Huli Huli Chicken Recipe

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4.6 from 122 reviews

Hawaiian Huli Huli Chicken is a deliciously sweet and savory grilled chicken dish marinated in a tangy pineapple-based sauce. This recipe features tender boneless chicken thighs marinated in a blend of pineapple juice, soy sauce, brown sugar, and aromatic spices, then grilled to perfection with a caramelized glaze. Perfect for summer cookouts or any time you crave tropical flavors.

• Author: Elena
• Prep Time: 15 minutes (plus 4-6 hours marinating time)
• Cook Time: 16 minutes grilling + 10 minutes resting
• Total Time: 4 hours 45 minutes to 6 hours 45 minutes (including marinating)
• Yield: Serves 6 to 8 people 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Hawaiian

Ingredients

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Chicken and Marinade

• 4 pounds boneless chicken thighs (or bone-in)
• ½ cup light brown sugar (packed)
• ½ cup ketchup
• 1 cup canned pineapple juice (do not use fresh pineapple juice)
• ½ cup light soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons apple cider vinegar
• ½ teaspoon minced fresh ginger
• 4 cloves minced garlic
• 1 teaspoon smoked paprika
• ½ teaspoon ground black pepper

For Grilling and Serving

• Fresh pineapple slices (to serve as a side)
• Vegetable oil (for the grill)
• Sliced green onions (for garnish)

Instructions

1. Prepare the Marinade: In a large resealable bag, thoroughly mix together brown sugar, ketchup, canned pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, minced fresh ginger, minced garlic, smoked paprika, and ground black pepper until the mixture is smooth and evenly combined.
2. Reserve Marinade for Basting: Set aside ½ cup of this marinade and refrigerate it. This reserved marinade will be used to baste the chicken while grilling to keep the flavors intense and moist.
3. Marinate the Chicken: Add the chicken thighs into the remaining marinade in the resealable bag, ensuring each piece is fully coated. Seal the bag tightly and refrigerate for at least 4 to 6 hours, or preferably overnight to let the chicken absorb all the tropical flavors.
4. Preheat and Oil the Grill: Remove the chicken from the refrigerator and allow it to come to room temperature for 20 to 30 minutes. Meanwhile, preheat the grill and brush the grates with vegetable oil to prevent sticking.
5. Grill the Chicken: Place the marinated chicken on the hot grill. Cook for 6 minutes on one side, flip and cook for 3 minutes on the other. Begin basting the chicken with the reserved marinade and then flip again, grilling for 1 to 2 minutes per side, flipping and basting repeatedly until the chicken is fully cooked through, about 15 to 16 minutes total. Remove the chicken and let it rest for 10 minutes.
6. Grill the Pineapple: While the chicken rests, grill pineapple slices on both sides until grill marks appear and the pineapple is caramelized and tender, enhancing its natural sweetness.
7. Serve: Plate the grilled chicken alongside the grilled pineapple. Garnish generously with sliced green onions to add a fresh, bright flavor. Enjoy this authentic Hawaiian-inspired meal.

Notes

• For best flavor, marinate the chicken overnight.
• Do not use fresh pineapple juice as it may contain enzymes that can affect the texture of the chicken during marinating.
• Only use the reserved marinade for basting to avoid cross-contamination.
• Bone-in chicken thighs can be used but may require a few additional minutes on the grill.
• Letting the chicken rest after grilling helps keep it juicy and allows the juices to redistribute.

Keywords: Huli Huli Chicken, Hawaiian chicken recipe, grilled chicken, pineapple marinade, tropical chicken, BBQ chicken, summer grilling