Go Back
Huli Huli Chicken glazed with pineapple sauce served with grilled pineapple and rice

Huli Huli Chicken

Emily Wilson
Huli Huli Chicken is a classic Hawaiian grilled chicken dish marinated in a sweet and savory pineapple soy glaze. Caramelized over open flame and basted until glossy, this juicy chicken is perfect for summer dinners, backyard BBQ recipes, and flavorful chicken dinner recipes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Marinating Time 1 hour
Total Time 1 hour 31 minutes
Course Main Course
Cuisine Hawaiian
Servings 4 servings
Calories 320 kcal

Equipment

  • Outdoor Grill
  • Mixing bowl
  • Tongs
  • Meat thermometer
  • Basting Brush

Ingredients
  

Chicken

  • 2 pounds Boneless skinless chicken thighs or breasts Thighs recommended for juiciness

Marinade

  • 1 cup Pineapple juice Fresh preferred
  • 1/2 cup Soy sauce Use tamari for gluten free option
  • 1/2 cup Brown sugar Packed
  • 1/4 cup Ketchup
  • 1/4 cup Rice vinegar
  • 4 cloves Garlic Minced
  • 1 tablespoon Fresh ginger Grated
  • 1 teaspoon Sesame oil
  • 1/2 teaspoon Black pepper

For Serving

  • Cooked white rice Optional
  • Grilled pineapple slices Optional
  • 2 tablespoons Green onions Chopped for garnish

Instructions
 

  • In a mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and black pepper until fully combined.
  • Place the chicken in a resealable bag or shallow dish. Pour half of the marinade over the chicken and reserve the remaining half in the refrigerator for basting. Marinate for at least 1 hour or up to overnight.
  • Preheat the grill to medium high heat and lightly oil the grates. Remove the chicken from the marinade and discard the used marinade.
  • Grill the chicken for 6 to 8 minutes per side, depending on thickness. During the final minutes of cooking, baste with the reserved marinade. Cook until the internal temperature reaches 165°F.
  • Remove the chicken from the grill and let it rest for 5 minutes before slicing. Serve over rice with grilled pineapple and garnish with chopped green onions.

Notes

For best results, use chicken thighs to prevent drying out. Avoid basting too early to prevent burning due to the sugar content in the marinade. Create two heat zones on the grill to manage flare ups. This recipe also works well baked at 375°F for 25 to 30 minutes, finishing under the broiler for caramelization.
Nutrition Facts:
.Calories: 320 kcal 
.Total Fat: 12 g 
.Saturated Fat: 3 g 
.Cholesterol: 95 mg 
.Sodium: 780 mg 
.Total Carbohydrates: 22 g 
.Dietary Fiber: 1 g 
.Total Sugars: 16 g 
.Protein: 28 g 
.Potassium: 520 mg 
.Vitamin A: 6% DV 
.Vitamin C: 15% DV 
.Calcium: 4% DV 
.Iron: 10% DV