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.

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.

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.

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.

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.

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.

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.