Hawaiian Huli Huli Chicken

Chicken thighs glistening with a sticky brown sugar and soy glaze, sliding off the grill with charred edges and a sweet smoky perfume that could stop traffic. Grilled pineapple rings hanging out on the side. Green onions absolutely everywhere. This is huli huli chicken and once you make it, regular BBQ chicken is OVER for you.

The name? “Huli huli” means “turn turn” in Hawaiian, because the chicken flips multiple times on the grill to build up that signature crust. Brilliant system. No notes.

Brown sugar, soy sauce, pineapple juice, ketchup (yes really, trust me), garlic, and ginger. The marinade does all the heavy lifting. The grilled pineapple on the side? Mandatory. Don’t skip it.

Can You Make This Without a Grill?

Huli huli chicken without a grill? Absolutely doable. Just swap your method and keep that caramelized exterior alive.

• Oven broiler: Rack 6 inches from the heat, broil 6 minutes per side, glaze, then broil 2 more minutes per side. It burns fast so DO NOT walk away.
• Cast iron grill pan: Get it screaming hot, oil lightly, sear 6 minutes per side for those marks, glaze, then finish in a 400°F oven for 5 minutes.
• Air fryer: 400°F for 12 minutes, flip halfway through, brush with glaze, then 2 more minutes to set the sauce.
• Regardless of method: Pull at 165°F internal temp and rest 10 minutes before serving. Skip the rest and you’ll lose all those juices to the cutting board (tragedy).

How To Make Huli Huli Chicken

OK, here’s the game plan. Whisk together the marinade and—super important—reserve 1/2 cup of it in a separate bowl before you do anything else.

This becomes your glaze later AND it keeps things clean. Two birds, one stone.

Toss the chicken thighs in the rest and let them soak for 4 to 6 hours (overnight if you can, the flavor payoff is real).

Pull them out 20–30 minutes before grilling so they come to room temp—cold chicken on a hot grill is a recipe for sad char and uneven cooking.

While the chicken chills out, crank the grill to medium-high, oil the grates, and have your pineapple rounds ready to go.

Sear the chicken undisturbed for 6 minutes to build that gorgeous caramelized crust, then flip and cook another 3 minutes.

Now the fun part: double-glaze in the final minutes, flipping and brushing until the chicken hits 165°F inside. This is where the magic happens, friends.

Let the chicken rest for 10 minutes (don’t skip this, juicy chicken is happy chicken) while you throw the pineapple on the grill and char it until caramelized and gorgeous.

Pile it all on a platter, shower with green onions, and serve immediately while everything is warm and perfect.

More Recipes You’ll Enjoy

• Instant Pot Hawaiian Chicken
• Zesty Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa
• Simple Hawaiian Macaroni Salad
• Hawaiian Chicken Katsu
• Honey Soy Chicken Marinade
• Delicious Hawaiian Chicken Sloppy Joes

Tasty Hawaiian Huli Huli Chicken

Delicious Tasty Hawaiian Huli Huli Chicken recipe with step-by-step instructions.

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Prep Time 1 hour hr 20 minutes mins

Cook Time 2 hours hrs 40 minutes mins

Total Time 4 hours hrs

Servings: 6 servings

Calories: 2750

Ingredients Method

Ingredients

  

For the chicken and marinade

• 4 lb chicken thighs (boneless and skinless for easier grilling)
• 1/2 cup brown sugar (packed for consistent caramelization)
• 1/2 cup ketchup
• 1 cup pineapple juice
• 2/3 cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp apple cider vinegar
• 1 tsp ground ginger
• 6 garlic cloves (freshly minced)
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 tsp sriracha (optional for a hint of heat)
• 1 tbsp toasted sesame oil
• vegetable oil (for greasing the grill)

For serving

• 1 large pineapple (cut into 1-inch thick rounds)
• 1/2 cup green onions (chopped for garnish)

Method

 

1. In a large bowl or zip-top bag, combine the brown sugar, ketchup, pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, ground ginger, minced garlic, paprika, black pepper, sriracha (if using), and toasted sesame oil. Stir thoroughly until the sugar dissolves and all ingredients are well combined. Before adding the chicken, carefully measure out and reserve 1/2 cup of this marinade in a separate small bowl—this will become your glaze for basting during the final stages of grilling. I find reserving the glaze before marinating prevents any raw chicken contamination and ensures a clean, flavorful finish.
2. Add the 4 lb of chicken thighs to the marinade in the bowl or bag, making sure each piece is fully submerged and coated with the liquid. Seal and refrigerate for 4 to 6 hours, or overnight if time allows—this extended marinating time is crucial for the flavors to deeply penetrate the meat. About 20 to 30 minutes before you plan to grill, remove the chicken from the refrigerator and let it sit at room temperature. This resting period allows the chicken to cook more evenly on the grill and prevents the outside from charring before the inside finishes cooking.
3. While the chicken rests, preheat your grill to medium-high heat (around 400–425°F). Once hot, lightly oil the grates with vegetable oil using a folded paper towel held with tongs to prevent sticking. Meanwhile, prepare the pineapple by cutting it into 1-inch thick rounds (you can peel and core them now or leave the skin on for easier handling). Having the pineapple prepped and the grill ready ensures you can work quickly once the chicken hits the grates.
4. Place the chicken thighs on the hot grill, allowing them to sear undisturbed for about 6 minutes to develop a caramelized crust and those desirable grill marks. Flip the chicken and cook for another 3 minutes on the second side. This initial phase builds the foundational color and locks in the marinade’s flavors through the Maillard reaction, which creates the signature huli huli depth of flavor.
5. Flip the chicken again and brush generously with the reserved 1/2 cup glaze from Step 1, working it into all the crevices. Cook for 1 to 2 minutes, then flip once more, brush again with the glaze, and cook for another 1 to 2 minutes until the chicken reaches an internal temperature of 165°F (use a meat thermometer in the thickest part). The total grilling time should be approximately 15 to 16 minutes. The double-glaze technique in these final minutes creates that signature sticky, caramelized exterior that defines huli huli chicken.
6. Transfer the cooked chicken to a clean cutting board or plate and let it rest for 10 minutes—this allows the juices to redistribute throughout the meat, keeping it moist and tender. While the chicken rests, place the pineapple rounds on the grill and cook for 3 to 4 minutes per side until they develop light caramelization and grill marks. The natural sugars in the pineapple will caramelize beautifully and complement the savory-sweet glaze on the chicken.
7. Arrange the rested chicken thighs on a serving platter alongside the grilled pineapple rounds. Garnish generously with the chopped green onions, which add a fresh, bright contrast to the rich, caramelized chicken. Serve immediately while everything is warm and the flavors are at their peak.