Hawaiian Huli Huli Chicken

There’s something undeniably magical about Hawaiian Huli Huli Chicken. It’s got that perfect mix of smoky, sweet, and savory that instantly transports you to an island beach—even if you’re just flipping chicken in your backyard. This recipe is one of those gems that feels special enough for a summer cookout, but simple enough to whip up on a regular weeknight.

I first tried Huli Huli Chicken at a family cookout years ago. A neighbor brought it over, and I remember how everyone flocked to the grill the minute the sweet, tangy aroma started drifting through the air. That sticky, caramelized glaze and charred, juicy chicken? I was hooked. Since then, I’ve been on a mission to make my own version that hits all the right notes. And friends, this is it.

What makes this dish shine is the marinade—pineapple juice, soy sauce, brown sugar, garlic, and a few other pantry staples come together to create a tropical punch of flavor. The chicken soaks in that goodness for a few hours, then gets grilled to crispy, golden perfection while being basted with even more of that luscious glaze. The result? A dish that’s mouthwateringly good, with just the right amount of sweetness and a gorgeous char you can’t fake in the oven (though don’t worry—I’ve got an indoor version for you, too!).

Let’s dive in and make this island favorite right in your own kitchen—or backyard.

Ingredients You’ll Need:

• 8 bone-in, skin-on chicken thighs

• 1 cup unsweetened pineapple juice

• ⅓ cup low-sodium soy sauce

• ¼ cup light brown sugar, packed

• ¼ cup ketchup

• 2 tablespoons rice vinegar

• 1 teaspoon grated fresh ginger

• 2 garlic cloves, minced

• 1 teaspoon sesame oil

• ¼ teaspoon freshly ground black pepper

• 2 green onions, thinly sliced, for garnish

• 1 tablespoon sesame seeds, for garnish

STEPS: Marinate the Chicken

First things first—this marinade is what gives the Huli Huli Chicken its signature flavor, so don’t rush this step.

1. Whisk up the marinade:
   In a medium bowl, combine the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper. Give it a good whisk until the sugar has completely dissolved and everything’s smooth.

2. Reserve some for basting:
   Before you go soaking the chicken, take out ½ cup of the marinade and stash it in the fridge. This will be your glaze while grilling, and it’s important to keep it separate to avoid any cross-contamination.

3. Marinate the chicken:
   Pop your chicken thighs into a large resealable bag or a shallow dish. Pour the remaining marinade over the chicken, making sure every piece is well coated. Seal it up and stick it in the fridge for at least 2 hours. If you have time, let it go up to 4 hours. The longer it marinates, the deeper the flavor—but even two hours does wonders.

Tip: If you’re short on time, you can let the chicken marinate at room temperature for about 30 minutes. Just be sure not to leave it out too long for food safety.

STEPS: Grill It to Perfection

Now comes the fun part—grilling! That smoky char is where the magic happens.

4. Preheat your grill:
   Heat your grill or grill pan to medium-high and lightly oil the grates. This helps prevent sticking and gives you those beautiful grill marks.

5. Get grilling:
   Remove the chicken from the marinade (discard the marinade it was soaking in) and let any excess drip off. Arrange the thighs skin-side down on the hot grill and don’t move them for 8 to 10 minutes. This lets the skin crisp up and develop that rich char.

6. Flip and baste:
   Flip each thigh and brush the cooked side with the reserved glaze you saved earlier. Grill for another 6 to 8 minutes, turning once more and brushing again with glaze during cooking. Keep a close eye so nothing burns, and make sure the internal temp hits 165°F (74°C).

Once everything’s cooked through and beautifully golden, transfer the chicken to a platter and tent it loosely with foil. Let it rest for about 5 minutes so the juices stay locked in.

If you made it through Part 1, then your kitchen (or backyard) probably smells incredible right about now. There’s nothing quite like that smoky-sweet glaze caramelizing on crispy chicken skin—it’s the heart of Huli Huli Chicken. But to really make this dish shine, it’s all about how you finish and serve it.

In our house, Huli Huli Chicken is a go-to for weekend grilling, and honestly, it’s one of those recipes that just gets better with practice. Every time we make it, we find new ways to tweak it—maybe adding a little spice to the glaze, or switching up the sides. Whether you stick to the classic version or try something a little different, this recipe is endlessly adaptable.

Let’s jump into how to finish strong, serve it up, and even add a few creative spins if you’re feeling adventurous.

STEPS: Finishing and Serving

7. Rest and garnish:
   After grilling, let the chicken rest for 5 minutes. This isn’t just about patience—it gives the juices time to settle so you don’t lose all that flavor when you cut in. Once it’s rested, spoon a bit of the remaining glaze over the top (the portion you saved and didn’t touch with raw chicken). Sprinkle with sliced green onions and sesame seeds for a little crunch and pop of color.

8. Plate it up:
   Serve the chicken on a large platter, family-style. If you want to get fancy, you can layer some grilled pineapple slices underneath or alongside. Not only does it look great, but it also plays up that tropical flavor.

What to Serve with Huli Huli Chicken

This chicken is bold and flavorful, so it pairs beautifully with simple, fresh sides. Here are a few ideas:

• Steamed jasmine rice or coconut rice – The sweetness of the rice balances the umami-rich glaze.

• Grilled veggies – Zucchini, bell peppers, and red onion charred on the grill make the perfect companion.

• Hawaiian macaroni salad – Creamy and cool, it contrasts perfectly with the hot, sticky chicken.

• Pineapple coleslaw – Adds crunch and a hint of tartness that brightens the whole plate.

Tip: If you’re feeding a crowd, Huli Huli Chicken is easy to double—just marinate everything in a large bowl or a couple of zip-top bags and rotate halfway through the chilling time.

Recipe Tips and Tricks for Perfect Huli Huli Chicken

1. Use bone-in, skin-on thighs:
This cut stays juicy and flavorful, and the skin crisps up beautifully on the grill. You can use boneless, skinless thighs, but you’ll lose a bit of that rich flavor and crispy texture.

2. Don’t skip the marinade time:
Even two hours makes a difference, but the flavor really shines with 3 to 4 hours. Just don’t leave it too long—overnight marinating can sometimes break down the chicken too much if it sits too long in acidic juices.

3. Watch your heat:
If your grill runs hot, chicken skin can char quickly. Medium-high heat is ideal. You want a deep golden brown without burning the sugar in the glaze.

4. Baste carefully:
Only baste with the reserved marinade that hasn’t touched raw meat. This keeps everything safe and adds a final layer of flavor right before serving.

5. Indoor broiler option:
No grill? No problem. Just place the marinated chicken thighs skin-side up on a foil-lined baking sheet and broil on high for 8–10 minutes per side. Keep a close eye, and don’t forget to baste with the reserved glaze between turns.

Simple Variations to Try

If you love the base recipe but want to shake things up a bit, here are a few fun twists:

• Spicy Huli Huli Chicken: Add 1–2 teaspoons of sriracha or chili garlic sauce to the marinade for a kick of heat.

• Huli Huli Chicken skewers: Cut boneless thighs into chunks and thread them onto skewers for bite-sized fun. Great for parties!

• Oven-baked version: Bake the marinated chicken at 400°F (200°C) for about 40 minutes, basting halfway through. It won’t have that grill char, but it’ll still taste amazing.

• Make it a bowl: Serve chopped Huli Huli Chicken over rice with pickled veggies, avocado, and a drizzle of spicy mayo.