Huli Huli Chicken is one of those dishes that makes you wonder why you haven’t grilled pineapple-laced chicken more often. We’re talking smoky char, sticky-sweet glaze, and that unmistakable island vibe in every bite. You know how you sometimes want to just toss everything in a marinade and let the grill do the rest? This is that recipe. There’s something about the combo of ginger, garlic, and brown sugar that makes this chicken hit different. It’s not just another grilled chicken situation. It’s juicy, caramelized, and full of that sweet-savory magic. I love serving it with some grilled pineapple slices and maybe a cold drink if I’m lucky. It’s easy to make and doesn’t ask for much. A little marinating time, a hot grill, and you’re in Hawaii without the plane ticket. I mean, if your backyard smells like a beachside BBQ, you’ve already won the day.

1) Key Takeaways
2) Easy Huli Huli Chicken Recipe
3) Ingredients for Huli Huli Chicken
4) How to Make Huli Huli Chicken
5) Tips for Making Huli Huli Chicken
6) Making Huli Huli Chicken Ahead of Time
7) Storing Leftover Huli Huli Chicken
8) Try these grill recipes next!
9) Huli Huli Chicken Recipe
10) Nutrition

1) Key Takeaways

Sweet and savory flavors that scream summer cookout
Perfect for marinating ahead of time
Grills quickly and stays juicy
Pairs great with pineapple and rice

2) Easy Huli Huli Chicken Recipe

This recipe feels like a vacation on a plate. Huli Huli Chicken is that perfect mix of smoky, sweet, and sticky that gets people hovering by the grill before you even flip the first piece. You don’t need anything fancy, just a few pantry staples and some time for the marinade to work its magic.

One of the things I like about this is how forgiving it is. Chicken thighs are hard to mess up, and this marinade keeps them juicy even if you’re distracted juggling five things at once. Trust me, I’ve been there.

Want to know the real secret? Let the grill do most of the work. You get a charred, caramelized outside and a tender, flavorful inside without needing to fuss. This is one of those easy chicken recipes for dinner that’s simple enough for weeknights but bold enough for weekends.

3) Ingredients for Huli Huli Chicken

2 lbs boneless, skinless chicken thighs – These are juicy, hard to overcook, and soak up all the marinade flavor.

1/2 cup pineapple juice – Adds sweetness and tenderizes the meat a bit. Fresh or canned works.

1/3 cup soy sauce – Brings the salty, umami punch that balances the sugar in the marinade.

1/4 cup brown sugar – Helps with that sticky glaze and adds rich sweetness. Light or dark brown sugar works fine.

1/4 cup ketchup – Adds color, tang, and depth. Classic bottle stuff is perfect here.

2 tablespoons rice vinegar – Just enough acidity to brighten the marinade without overpowering it.

1 tablespoon grated fresh ginger – Fresh ginger gives it a peppery heat that cuts through the sweetness.

2 cloves garlic, minced – Because chicken without garlic is just sad. This adds a warm, earthy base.

1 tablespoon sesame oil – Nutty and fragrant, it rounds everything out.

Chopped green onions – Optional, but they add a fresh finish that’s worth it.

Grilled pineapple slices – Optional but encouraged. That caramelized fruit next to the chicken? Yes please.

4) How to Make Huli Huli Chicken

Step 1. In a mixing bowl, whisk pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, garlic, and sesame oil until smooth.

Step 2. Place chicken thighs in a large resealable bag or shallow dish. Pour marinade over and refrigerate for at least 2 hours. Overnight is even better.

Step 3. When you’re ready to cook, heat up the grill to medium-high. Oil the grates so nothing sticks.

Step 4. Remove chicken from marinade. Grill it for 5–7 minutes per side. Brush with extra marinade as it cooks, just not during the last few minutes unless you’ve boiled it first.

Step 5. Once the chicken gets those gorgeous char marks and feels firm to the touch, you’re good. Let it rest for a couple of minutes before slicing.

Step 6. Serve with rice, grilled pineapple, and maybe a side of slaw or greens to balance that sweet and smoky flavor.

5) Tips for Making Huli Huli Chicken

Use chicken thighs instead of breasts if you want better flavor and juiciness. Thighs are forgiving and won’t dry out as easily.

If you don’t have a grill, a cast-iron pan or broiler works. You’ll miss out on a bit of that smoky flavor, but the marinade does most of the heavy lifting.

Want deeper flavor? Let the chicken sit in the marinade overnight. Two hours works, but a longer soak gets you closer to that true Hawaiian barbecue taste.

6) Making Huli Huli Chicken Ahead of Time

You can make the marinade a day or two ahead and store it in the fridge. Then when you’re ready to cook, just pour it over the chicken and let it hang out in the fridge while you prep the sides or set the table.

If you’re cooking for a group, grill the chicken in batches and keep the cooked pieces warm in a low oven. This lets you serve everything hot at the same time without stressing.

You can also grill the chicken a day before and reheat it gently on low in the oven or even on the grill. Just avoid drying it out.

7) Storing Leftover Huli Huli Chicken

Store leftovers in an airtight container in the fridge. They’ll keep for about three days, and maybe four if you’re lucky. Reheat gently in the microwave or oven, or eat cold on a salad if you’re feeling lazy (I often am).

If you want to freeze it, wrap the chicken tightly in foil and stash it in a freezer-safe bag. It’ll hold up well for a couple of months. Just defrost it in the fridge overnight before reheating.

Leftover chicken is great for rice bowls, wraps, or chopped over greens. You can even mix it with some mayo for a quick chicken salad twist.

8) Try these grill recipes next!

9) Huli Huli Chicken Recipe