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Grilled Huli Huli Chicken served on a plate with garnishes and dipping sauce

Huli Huli Chicken

A Hawaiian-style grilled chicken featuring a sticky pineapple-soy glaze that balances sweet and savory flavors, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine Grilled, Hawaiian
Servings 4 servings
Calories 400 kcal

Ingredients
  

For the Marinade

  • 1 cup pineapple juice Fresh juice gives a brighter aroma.
  • ½ cup soy sauce Use low-sodium for less salt.
  • ¼ cup brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 tablespoon vegetable oil

For the Chicken

  • 4 pieces chicken thighs Can substitute with chicken breasts for a leaner option.
  • 1 cup fresh pineapple, diced For grilling.
  • to taste salt and pepper For seasoning.
  • green onions Optional garnish.

Instructions
 

Preparation

  • Make the marinade: In a blender or medium bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, ground ginger, and vegetable oil. Blend or whisk until the sugar dissolves and the mixture is smooth.
  • Season the chicken: Pat the chicken thighs dry with paper towels. Lightly season both sides with salt and pepper. Place chicken in a large zip-top bag or shallow dish.
  • Marinate: Pour about 2/3 of the marinade over the chicken (reserve the rest for basting and finishing the sauce). Seal the bag and refrigerate for at least 2 hours, up to 8 hours.
  • Prepare the grill: Brush the fresh pineapple pieces with a light drizzle of oil. Preheat the grill to medium-high (about 400°F / 200°C).

Grilling

  • Sear the chicken: Place the marinated chicken skin-side down on the preheated grill. Sear for 4–5 minutes without moving to get good char marks. Reduce heat to medium, flip, and sear the other side for 3–4 minutes.
  • Baste and finish: Begin basting with the reserved marinade using a clean brush. Continue grilling, basting every few minutes, until the internal temperature reaches 165°F (74°C) for thighs and 160–165°F (71–74°C) for breasts, about 18–25 minutes for bone-in thighs.
  • Grill the pineapple: Place the diced pineapple on the grill for 1–2 minutes per side until caramelized.

Notes

For a thicker glaze, pour the reserved marinade into a small saucepan and simmer for 5–7 minutes to reduce. Brush on at the end for a glossy finish. Consider marinating chicken up to 48 hours in advance.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 20gProtein: 25gFat: 22gSaturated Fat: 5gSodium: 1200mgFiber: 1gSugar: 15g
Keyword Backyard BBQ, Comfort Food, Grilled Chicken, Huli Huli Chicken, Pineapple Glaze
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