Name: Huli Huli Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 2 h 25 min
Cuisine: Hawaiian
Ingredients: 1/2 cup ketchup; 1/2 cup soy sauce; 1/2 cup brown sugar; 1/2 cup pineapple juice; 1/4 cup rice vinegar; 1 tablespoon grated fresh ginger; 1 tablespoon minced garlic; 1 tablespoon sesame oil; 2 to 3 pounds boneless skinless chicken thighs; 2 tablespoons vegetable oil (for grilling); Chopped scallions (for garnish, optional); Sesame seeds (for garnish, optional)

Why You’ll Love Huli Huli Chicken Recipe

This recipe delivers complex tropical flavors with minimal effort. The marinade blends pineapple juice, soy sauce, ginger, and garlic for a vibrant balance of sweet, salty, and tangy. Grilling adds a smoky char while the glaze caramelizes beautifully, making it a standout centerpiece for summer gatherings, family dinners, or weeknight grilling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup pineapple juice
2/3 cup soy sauce
1/2 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup dry sherry
2 tablespoons apple cider vinegar
1 tablespoon grated fresh ginger
5 cloves garlic, grated or minced
2 1/2 pounds boneless, skinless chicken thighs
Canola oil, for grilling
6 fresh pineapple rings (optional)
Thinly sliced scallions (optional)

Directions

Marinate the chicken: In a medium bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, sherry, apple cider vinegar, grated ginger, and garlic. Place the chicken in a large zip‑top bag, pour 2 cups of the marinade over the chicken, seal, and refrigerate for 2–4 hours. Reserve the remaining marinade for glazing.

Preheat the grill: Remove chicken from the refrigerator 30 minutes before grilling. Preheat to medium (about 350°F to 400°F). Oil the grill grates.

Grill the chicken: Place chicken on the grill and cook covered until grill marks appear, about 3 minutes per side. Continue flipping every couple of minutes until an instant‑read thermometer reads 135°F in the thickest part.

Glaze: Brush reserved marinade over the chicken. Continue cooking and brushing every 1–2 minutes until the internal temperature reaches 165°F and the glaze is sticky and caramelized.

Rest and serve: Let the chicken rest 10 minutes off the grill. Grill pineapple rings until caramelized, if using. Garnish with scallions and serve.

Servings and timing

Servings: 6
Prep time: 10 minutes
Marinating time: 2 hours
Cook time: 20 minutes
Total time: ~2 hours 30 minutes

Variations

Spicy Huli Huli: Add a splash of sriracha or red pepper flakes to the marinade for heat.
Citrus twist: Substitute half of the pineapple juice with orange juice for a citrusier profile.
Honey glaze: Use honey instead of brown sugar for a slightly different sweetness and thicker glaze.
Chicken breasts: Swap chicken thighs for boneless, skinless breasts; watch cooking time to avoid overcooking.
Oven‑baked: Bake at 400°F for 25–30 minutes, brushing with marinade halfway through.

Storage/Reheating

Refrigerate: Store leftover chicken in an airtight container for up to 3–4 days.
Freeze: Freeze cooked chicken for up to 2–3 months; thaw in the refrigerator before reheating.
Reheat: Warm in a 350°F oven for 10–15 minutes or microwave until heated through. Add a bit of extra glaze to keep it moist.

FAQs

What does “huli huli” mean?

“Huli” means “turn” in Hawaiian, and the name refers to turning the chicken repeatedly on the grill while cooking.

Can I use bone‑in chicken?

Yes — bone‑in pieces can be used, though cooking times will be longer.

Do I need to marinate overnight?

A 2–4 hour marinade is sufficient, as excessively long marinating with pineapple can alter texture due to enzymes.

Is there an alternative to grilling?

Yes — you can bake or broil the chicken if you don’t have a grill.

What sides pair well with Huli Huli Chicken?

Serve with rice, macaroni salad, grilled vegetables, or fruit salsa.

Can I make the sauce ahead?

Yes — the marinade can be made a day ahead and stored in the fridge.

Can this recipe be spicy?

Absolutely — add chili flakes, sriracha, or cayenne to the marinade for heat.

Is this recipe gluten‑free?

Yes, if you use gluten‑free soy sauce or tamari.

How to prevent the glaze from burning?

Add the glaze toward the end of cooking and flip often to avoid burning the sugar in the sauce.

Can I cook this on a stovetop?

Yes — sear in a hot skillet and finish covered on low heat, basting with sauce as it cooks.

Conclusion

Huli Huli Chicken is a classic Hawaiian favorite that’s both simple to prepare and full of tropical flavor. With its sweet, tangy pineapple glaze and juicy grilled chicken, it’s sure to impress at any meal — from backyard barbecues to everyday dinners. Enjoy the vibrant taste of the islands right at home.