Go Back
An overhead shot of glistening grilled Hawaiian chicken thighs being basted with Huli Huli sauce on a hot grill.

Huli Huli Chicken (The Authentic Hawaiian Grilled Recipe)

This Huli Huli Chicken recipe delivers the authentic taste of Hawaii with a sweet and savory pineapple-soy marinade. Perfect for grilling, this dish results in juicy, flavorful chicken that will become an instant family favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Huli Huli Marinade
  • 1 cup unsweetened pineapple juice
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup packed brown sugar
  • 1/3 cup ketchup
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic minced
  • 1 teaspoon sesame oil
For the Chicken
  • 3 lbs boneless, skinless chicken thighs about 8-10 thighs

Equipment

  • 1 Grill Gas or charcoal grill.
  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Meat thermometer

Instructions
 

  1. In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, minced garlic, and sesame oil until the sugar dissolves completely.
  2. Reserve 1/2 cup of the marinade in a separate container for basting later and refrigerate. Place chicken thighs in a large resealable bag or shallow dish. Pour the remaining marinade over the chicken, ensuring it's fully coated. Marinate for at least 4 hours or overnight for best results.
  3. Preheat your grill to medium-high heat (about 400°F / 200°C). Clean and oil the grates well.
  4. Remove the chicken from the marinade, allowing excess to drip off. Place chicken on the grill and cook for 6-8 minutes per side, or until cooked through.
  5. During the last 2-3 minutes of cooking, baste the chicken on both sides with the reserved marinade. Cook until the glaze is caramelized and the internal temperature reaches 165°F (74°C).
  6. Remove the chicken from the grill and let it rest for 5-10 minutes before slicing. This helps keep it juicy. Serve warm.

Notes

Tip 1: Do not marinate for more than 12 hours, as the acid in the pineapple juice can start to break down the chicken texture.
Tip 2: Watch the grill closely as the sugar in the marinade can cause the chicken to char quickly. Move to a cooler part of the grill if needed.
Tip 3: Chicken breasts can be substituted. Grill for 5-7 minutes per side, depending on thickness, until the internal temperature reaches 165°F.
QR Code linking back to recipe