Name: Hawaiian Huli Huli Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 2 lbs (about 900g) boneless, skinless chicken thighs; ½ cup pineapple juice; ¼ cup soy sauce; ¼ cup ketchup; ¼ cup light brown sugar, packed; 2 tablespoons rice vinegar (or apple cider vinegar); 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon Sriracha or other hot sauce (optional); Fresh chopped green onions and sesame seeds, for garnish

Hey y'all! If you're searching for a mouthwatering, crowd-pleasing chicken recipe, look no further than this Hawaiian Huli Huli chicken. It's juicy, sweet, and smoky, making it the perfect dish for backyard barbecues, family gatherings, or a fun weeknight dinner. Whip up this flavorful chicken and let the tropical vibes transport you straight to the islands. Let's get cooking!

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Why You'll Love This

The marinade gives the chicken a perfect balance of sweet, tangy, and savory flavors.
It’s ideal for grilling but works beautifully in the oven too.
This recipe is easy to prep ahead, letting flavors soak in overnight.
Keeps the chicken ultra-juicy and tender with minimal effort.
A fantastic way to put a tropical spin on your weekly menu!

Ingredients

2 lbs (about 900g) boneless, skinless chicken thighs
½ cup pineapple juice
¼ cup soy sauce
¼ cup ketchup
¼ cup light brown sugar, packed
2 tablespoons rice vinegar (or apple cider vinegar)
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon Sriracha or other hot sauce (optional)
Fresh chopped green onions and sesame seeds, for garnish

Directions

Step 1: Make the Marinade

In a mixing bowl, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, vegetable oil, minced garlic, grated ginger, and Sriracha (if using).

Step 2: Marinate the Chicken

Place the chicken thighs in a large zip-top bag or shallow dish. Pour in the marinade, ensuring all the chicken is coated. Seal or cover and refrigerate for at least 3 hours, preferably overnight for maximum flavor.

Step 3: Preheat the Grill

Preheat your grill to medium-high heat (about 400°F/200°C). Lightly oil the grates to prevent sticking.

Step 4: Grill the Chicken

Remove chicken from the marinade, letting excess drip off. Grill chicken for 5-7 minutes per side, basting occasionally with reserved marinade, until nicely charred and the internal temperature reaches 165°F (74°C).

Step 5: Rest and Garnish

Transfer the chicken to a plate and let it rest for 5 minutes. Sprinkle with chopped green onions and sesame seeds before serving.

Notes

For extra caramelization, reserve a small amount of marinade before adding raw chicken and use it for basting during grilling.
Boneless, skinless chicken thighs are most forgiving and juicy, but you can substitute with chicken breasts or drumsticks.
If grilling isn’t an option, broil the chicken in the oven for similar results.

Variations

Spicy Huli Huli Chicken: Double the Sriracha or add chili flakes to the marinade.
Oven-Baked Version: Bake at 425°F (220°C) for 25-30 minutes, basting midway through cooking.
Pineapple Skewer Huli Huli: Alternate chicken with pineapple chunks on skewers for grilling.

Required Equipment

Grill or grill pan
Mixing bowl
Whisk
Zip-top bag or shallow dish (for marinating)
Tongs
Brush for basting
Meat thermometer

Storage Instructions

Refrigerate leftover Huli Huli Chicken in an airtight container for up to 4 days.
Reheat gently in the microwave or oven until warmed through.
Cooked chicken can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

Suggested Pairings & Serving Recommendations

Serve over fluffy steamed rice or coconut rice.
Pair with grilled pineapple, Hawaiian rolls, or a crisp cabbage slaw.
For a full feast, add classic macaroni salad on the side.

Pro Tips

Marinate the chicken overnight for the juiciest, most flavorful results.
Don’t skip the resting step; it keeps the chicken extra moist.
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

FAQ

Can I use canned pineapple juice?

Yes, canned pineapple juice works perfectly if you don’t have fresh juice on hand.

How can I make this recipe gluten-free?

Simply use tamari or a certified gluten-free soy sauce in place of regular soy sauce.

Can I grill chicken breasts instead of thighs?

Absolutely! Just watch the cook time as breasts can dry out more quickly—grill until they reach 165°F (74°C) inside.

Prep time: 10 minutes
Marinate time: 3-12 hours
Cook time: 15 minutes
Total time: 3 hours 25 minutes (includes marinating)