Tasty Hawaiian Huli Huli Chicken

Summer grilling season is when I really shine in the backyard. There’s something about the smell of chicken on the grill that gets everyone excited for dinner. But let’s be honest, plain grilled chicken can get boring fast. That’s where this Hawaiian huli huli chicken comes in.

I first tried huli huli chicken on a family trip to Hawaii a few years back, and I’ve been hooked ever since. The sweet and savory marinade does all the work for you. Just mix it up, let your chicken soak in those flavors, and throw it on the grill. The brown sugar and pineapple juice create this sticky glaze that caramelizes perfectly over the heat.

The best part? You probably have most of these ingredients sitting in your pantry right now. Soy sauce, ketchup, garlic, ginger—stuff you use all the time anyway. Toss some pineapple rings on the grill while you’re at it, and you’ve got yourself a backyard luau without the plane ticket.

What Kind of Chicken Should I Use?

For huli huli chicken, boneless chicken thighs are your best bet because they stay juicy and tender on the grill, plus they soak up all that sweet and savory marinade really well. That said, bone-in thighs work great too if that’s what you have on hand – they’ll just take a bit longer to cook through. If you prefer white meat, you can use chicken breasts instead, but keep a close eye on them since they tend to dry out faster than thighs. Whatever you choose, try to pick pieces that are roughly the same size so they cook evenly on the grill.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if you’re missing an ingredient or two:

• Boneless chicken thighs: You can use bone-in thighs if that’s what you have – they’ll just take a bit longer to cook through. Chicken breasts work too, but keep a close eye on them since they dry out faster than thighs.
• Canned pineapple juice: Stick with canned juice for this one – fresh pineapple juice contains enzymes that can make your chicken mushy. If you’re in a pinch, orange juice mixed with a tablespoon of honey can work as a substitute.
• Light brown sugar: Regular brown sugar or even white sugar mixed with a teaspoon of molasses will do the trick. You can also use honey, though you might want to reduce it to about ⅓ cup since it’s sweeter.
• Apple cider vinegar: White vinegar, rice vinegar, or even fresh lemon juice can step in here. They all provide that tangy kick the marinade needs.
• Fresh ginger: Ground ginger works in a pinch – use about ¼ teaspoon since dried spices are more concentrated than fresh.
• Smoked paprika: Regular paprika is fine if you don’t have the smoked variety. You’ll lose a bit of that smoky flavor, but the dish will still taste great.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling huli huli chicken is brushing on the marinade too early, which can cause the sugary sauce to burn before the chicken cooks through – wait until the last few minutes of grilling to apply your reserved sauce for a glossy, caramelized finish without the char.

Another common error is not letting the chicken come to room temperature before grilling, as cold chicken straight from the fridge cooks unevenly and can dry out on the outside while staying undercooked inside.

To avoid flare-ups from the sugar in the marinade, keep a spray bottle of water nearby and maintain medium heat rather than high heat, which gives you better control and prevents burning.

Finally, skipping the 10-minute rest after grilling is a mistake – this resting period allows the juices to redistribute throughout the meat, keeping your chicken moist instead of losing all that flavor onto your cutting board.

What to Serve With Huli Huli Chicken?

This sweet and savory Hawaiian chicken is amazing served over white rice or coconut rice, which soaks up all that incredible sauce. I love grilling fresh pineapple slices alongside the chicken – they get those nice caramelized edges and add even more tropical flavor to your plate. A simple cabbage slaw or macaroni salad are classic Hawaiian sides that balance out the richness of the chicken perfectly. For a complete island-style meal, add some grilled corn on the cob or a quick cucumber salad with rice vinegar and sesame seeds.

Storage Instructions

Store: Keep your leftover huli huli chicken in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day, so it’s great for meal prep. I like to shred any leftovers and toss them into fried rice or grain bowls throughout the week.

Freeze: This chicken freezes really well for up to 3 months. Let it cool completely, then store it in freezer-safe containers or bags with some of the extra sauce to keep it moist. You can freeze it whole or already sliced, whatever works best for you.

Reheat: Warm it up in the microwave on medium power, or heat it gently in a skillet over medium-low heat with a splash of water or leftover sauce. If you want to bring back that grilled flavor, throw it under the broiler for a few minutes until it gets a little crispy on the edges.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 300-340 g
• Fat: 65-80 g
• Carbohydrates: 160-180 g

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)

Step 1: Prepare the Huli Huli Marinade

• 1/2 cup brown sugar
• 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, minced
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 tsp sriracha
• 1 tbsp toasted sesame oil

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.

Step 2: Marinate the Chicken

• 4 lb chicken thighs, boneless and skinless
• marinade mixture from Step 1

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.

Step 3: Prepare the Grill and Pineapple

• vegetable oil for greasing
• 1 large pineapple, cut into 1-inch rounds

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.

Step 4: Grill the Chicken with Initial Sear and First Flip

• marinated chicken from Step 2

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.

Step 5: Glaze and Finish Cooking the Chicken

• reserved glaze from Step 1
• chicken from Step 4

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.

Step 6: Rest the Chicken and Grill the Pineapple

• cooked chicken from Step 5
• pineapple rounds from Step 3

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.

Step 7: Plate and Serve

• rested chicken from Step 6
• grilled pineapple from Step 6
• 1/2 cup green onions, chopped

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.

Tasty Hawaiian Huli Huli Chicken

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

Print Recipe Pin Recipe

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.