Description
This easy, authentic Hawaiian Huli Huli chicken recipe features juicy grilled chicken glazed with a smoky-sweet pineapple marinade. Perfect for summer dinners and backyard gatherings, it’s a crowd-pleaser that’s simple to make and packed with tropical flavor.
Ingredients
- 1/2 cup low sodium soy sauce
- 1/2 cup unsweetened pineapple juice (preferably fresh)
- 1/3 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh ginger, grated (or 1 tablespoon ground ginger)
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon smoked paprika (optional, but recommended)
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2.5–3 lbs bone-in, skin-on chicken thighs (or drumsticks; boneless works too)
- Salt, to taste
- Pineapple rings, for grilling (optional garnish)
- Chopped green onions (optional garnish)
- Sesame seeds (optional garnish)
Instructions
- In a large bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, Worcestershire sauce, ginger, garlic, smoked paprika, black pepper, and red pepper flakes (if using) until smooth and sugar is dissolved.
- Place chicken thighs in a large resealable bag or container. Pour half the marinade over the chicken, seal, and massage to coat evenly. Refrigerate for at least 2 hours (overnight is best). Reserve remaining marinade for basting.
- Preheat grill to medium-high (about 400°F). Oil the grates lightly to prevent sticking. If using a grill pan, preheat on medium-high until sizzling.
- Remove chicken from marinade; shake off excess. Sprinkle lightly with salt. Discard used marinade.
- Place chicken skin-side down on the hot grill. Grill for 4–5 minutes until well marked, then flip. Grill another 4–5 minutes on the other side.
- Start basting with reserved marinade after first flip, repeating every 2–3 minutes. Continue grilling, flipping and basting until chicken is cooked through and sticky—about 20–25 minutes total. Chicken should reach an internal temp of 165°F.
- Optional: During last 5 minutes, grill pineapple rings until lightly charred (2 minutes per side).
- Transfer chicken to a platter, let rest 5 minutes. Sprinkle with green onions and sesame seeds if desired. Serve with grilled pineapple and extra glaze.
Notes
Marinate chicken for at least 2 hours, but overnight is best for maximum flavor. Use indirect heat if the marinade starts to burn. Reserve some marinade for basting during grilling for a sticky, glossy finish. For gluten-free, substitute soy sauce with tamari or coconut aminos. Chicken breasts can be used but cook faster. Grilled pineapple rings make a perfect garnish. Let chicken rest before serving to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Hawaiian
Nutrition
- Serving Size: About 2 chicken thighs per serving
- Calories: 290
- Sugar: 12
- Sodium: 780
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 1
- Protein: 24
Keywords: Huli Huli chicken, Hawaiian grilled chicken, pineapple marinade, summer barbecue, easy chicken recipe, authentic Hawaiian, backyard grilling, gluten-free option, crowd-pleaser, tropical dinner