Name: Huli Huli Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 4 h 35 min
Cuisine: Hawaiian
Ingredients: 4 to 5 pounds boneless, skinless chicken thighs; ½ cup packed light brown sugar; ½ cup ketchup; ½ cup light soy sauce; ½ cup canned pineapple juice; 1 tablespoon ginger paste or minced ginger; 1 tablespoon garlic paste or minced garlic; 3 tablespoons apple cider vinegar; ½ teaspoon cumin; ½ teaspoon coarse black pepper; ½ teaspoon paprika (smoked or sweet); 1 can sliced pineapple rings (drained) or 1 whole pineapple, sliced; ½ cup sliced green onions (for garnish)

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Huli Huli Chicken is a Hawaiian classic that’s as much about smoky, sticky, charred edges as it is about sweet, tangy, tropical flavor. Imagine juicy chicken thighs glistening with a caramelized glaze, a mouthwatering aroma that tempts impatient taste buds, and rings of pineapple that add sunny bursts of sweetness to every bite. This recipe is loved by everyone I’ve served it to, and it never fails to bring the spirit of the islands right to the backyard grill. Let’s fire things up and dive into the irresistible magic of Huli Huli Chicken!

Ingredients You’ll Need

The beauty of Huli Huli Chicken is how simple, pantry-friendly ingredients come together to create something truly showstopping. Each one matters, lending depth of flavor, tenderness, or vibrant color to the dish.

Chicken thighs: Boneless, skinless thighs stay juicy and tender — perfect for soaking up that unmistakable Huli Huli Chicken marinade.
Light brown sugar: Adds just the right touch of sweetness and helps create gorgeous caramelization on the grill.
Ketchup: Don’t knock it! It’s the secret to tangy flavor and stunning color in the glaze.
Light soy sauce: This brings saltiness and just enough umami to balance all the sweetness from the pineapple and sugar.
Pineapple juice: Adds essential tropical flavor and helps tenderize the chicken, giving every bite a fruity note.
Ginger (paste or minced): Zippy and bright — it gives the marinade real personality.
Garlic (paste or minced): Rich and aromatic, because what savory marinade is complete without a little garlic?
Apple cider vinegar: Adds acidity for balance, so everything pops with bold flavor.
Cumin: A soft, earthy warmth that sits beautifully in the background.
Coarse black pepper: Just enough bite to highlight all those sweet notes.
Paprika (smoked or sweet): Adds subtle color and a little depth — smoked paprika is lovely if you have it.
Pineapple rings: Use canned or fresh, but don’t skip them; they’re irresistible caramelized on the grill.
Green onions: Sliced and sprinkled on top, they brighten the final dish with color and freshness.

How to Make Huli Huli Chicken

Step 1: Mix the Marinade

Start by gathering all the marinade ingredients: light brown sugar, ketchup, light soy sauce, pineapple juice, ginger, garlic, apple cider vinegar, cumin, black pepper, and paprika. In a big mixing bowl or a large resealable plastic bag, stir or shake everything together until the sugar has dissolved. You want a smooth, glossy mixture that smells incredible already!

Step 2: Marinate the Chicken

Add the chicken thighs to your marinade, making sure every piece is well coated. Press out extra air from the bag, seal, and give it a little massage to distribute the marinade all over the chicken. Pop it in the fridge and let those flavors work their magic for at least 4 hours — but overnight takes it to another level. Trust me, the longer the better!

Step 3: Fire Up the Grill

About 30 minutes before you want to cook, remove the chicken from the fridge so it can come closer to room temperature (this helps it cook evenly). Preheat your grill to medium-high, aiming for around 400°F. Don’t forget to oil the grill grates — this prevents sticking and gives those beautiful grill marks that Huli Huli Chicken is famous for.

Step 4: Grill the Chicken

Arrange the chicken thighs directly on the grill, letting them cook for 10 minutes without fussing or moving them. This is when the base starts to caramelize and take on smoky flavor. After 10 minutes, flip each piece and grill for another 10 minutes or so. You’re looking for a rich, golden color with a few charred edges, and an internal temperature of 165°F.

Step 5: Grill the Pineapple

While the chicken is finishing, lay your pineapple rings (drained if using canned, or freshly sliced) onto the grill. Cook for about 3 to 4 minutes on each side until you see lovely grill marks and a bit of caramelization. They turn golden, sticky, and absolutely delicious.

Step 6: Glaze and Serve

Right before serving, brush some reserved marinade (set aside extra before marinating raw chicken!) over the hot chicken to add even more glossy flavor. Top everything with a generous handful of sliced green onions and those sweet, charred pineapple rings. Huli Huli Chicken is officially ready for the spotlight!

How to Serve Huli Huli Chicken

Garnishes

A sprinkle of sliced green onions and a final brush of the sticky-sweet marinade take Huli Huli Chicken from tasty to truly showstopping. If you’ve got extra pineapple, scatter a few more grilled rings around the platter for a tropical touch that everyone loves.

Side Dishes

This dish begs for something fresh, crunchy, or starchy to soak up all the juices. Serve Huli Huli Chicken alongside steamed white or brown rice, a crisp cabbage slaw dressed with lime, or even Hawaiian macaroni salad for the full island experience.

Creative Ways to Present

Go beyond the basics and turn Huli Huli Chicken into sliders with soft Hawaiian rolls, or slice it over a vibrant salad of mixed greens and avocado. If you’re hosting, thread the chicken onto skewers with pineapple chunks for a playful, party-ready twist.

Make Ahead and Storage

Storing Leftovers

Leftover Huli Huli Chicken keeps beautifully in the refrigerator for up to four days. Tuck it into an airtight container and include any extra sauce or pineapple for easy meal prep lunches and dinners.

Freezing

To freeze, place cooled chicken pieces (without the pineapple) in freezer bags, squeezing out as much air as possible. They’ll stay fresh for up to three months. Thaw overnight in the fridge before reheating for best results.

Reheating

For juicy results, reheat Huli Huli Chicken gently: cover with foil and warm in a 325°F oven until hot, or microwave in short bursts. Add a splash of pineapple juice or extra marinade to keep everything tender and moist.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well, but be careful not to overcook them as they tend to dry out quicker than thighs. Marinate them a bit longer and keep an eye on the grill — aim for that perfect internal temperature of 165°F.

Is it okay to roast Huli Huli Chicken in the oven instead of grilling?

Yes! You can bake the marinated chicken thighs on a wire rack set over a baking sheet at 425°F for about 25-30 minutes, turning halfway through. Finish under the broiler for a couple of minutes to get those signature caramelized edges.

Can I make the marinade ahead of time?

Definitely! You can whisk up the Huli Huli Chicken marinade and store it in the fridge for up to four days. Just give it a stir before using, especially if the sugar settles at the bottom.

What kind of grill is best?

Any grill will do — charcoal, gas, or even a grill pan if you’re cooking indoors. Charcoal gives the most authentic smoky flavor, but a gas grill is fast and convenient for busy nights.

Is the chicken spicy?

Huli Huli Chicken is more sweet and tangy than spicy, but you can always add a pinch of chili flakes or a splash of hot sauce to the marinade if you like a little kick.

Final Thoughts

Whether you’re cooking for a special gathering or just bringing a bit of island flavor to your weeknight meals, Huli Huli Chicken is pure sunshine on a plate. I hope you’ll give it a try soon and let its irresistible aroma draw everyone to the table!

Huli Huli Chicken Recipe

★★★★★

5.1 from 26 reviews

Author: lilan
Total Time: 4 hours 35 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

This Huli Huli Chicken recipe is a mouthwatering Hawaiian dish featuring tender, flavorful chicken thighs marinated in a sweet and savory sauce. Grilled to perfection, this dish is perfect for summer barbecues or any time you’re craving a taste of the tropics.

Instructions

Combine marinade ingredients: In a bowl or Ziploc bag, mix together brown sugar, ketchup, soy sauce, pineapple juice, ginger, garlic, apple cider vinegar, cumin, black pepper, and paprika until sugar dissolves.
Marinate chicken: Add chicken thighs to the marinade and refrigerate for at least 4 hours, preferably overnight.
Preheat grill: Heat the grill to around 400°F.
Grill chicken: Oil the grates, then grill chicken for 10 minutes on each side until internal temperature reaches 165°F.
Grill pineapple: Grill pineapple rings for 3 to 4 minutes on each side until caramelized.
Finish and serve: Brush reserved marinade over chicken and garnish with sliced green onions before serving.

Notes

For extra flavor, reserve some marinade before adding the chicken and use it for basting while grilling.
Adjust sweetness and saltiness to your preference by tweaking the brown sugar and soy sauce ratios.
Feel free to add a pinch of red pepper flakes for a spicy kick.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Hawaiian