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Hawaiian Huli Huli Chicken

Highlight: Satisfying Main Dishes for Every Occasion

This Hawaiian Huli Huli Chicken is marinated in a rich mix of pineapple juice, soy sauce, brown sugar, and spices for bold, sweet-savory flavor. After hours of soaking up the marinade, it's grilled to golden perfection and basted until caramelized and smoky. You can also bake it as a juicy oven alternative. Served with grilled pineapple slices and fresh green onion garnish, it's a dish that brings tropical summer vibes to any table. For the best results, marinate overnight and use canned pineapple juice only. Easy to make, loaded with flavor, and guaranteed to impress!

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Crafted By Dina
Updated on Wed, 02 Jul 2025 00:11:06 GMT
A plate of Hawaiian Huli Huli Chicken. Save
A plate of Hawaiian Huli Huli Chicken. | myhomemademeal.com

This juicy Hawaiian Huli Huli Chicken brings bold tropical flavor to your table and is perfect for outdoor grilling or even indoor baking. With a deeply flavorful marinade of pineapple juice and soy sauce, it’s one of those dishes that disappears fast whenever I serve it. The best part is how easily it all comes together with just a bit of planning ahead.

I first made this for a summer BBQ and the smoky pineapple aroma had the neighbors peeking over the fence. Ever since then it’s been a warm-weather staple around here.

Ingredients

  • Boneless chicken thighs: offer juicy texture and hold up well to grilling
  • Canned pineapple juice: brings sweet tangy flavor without over-tenderizing the meat
  • Light soy sauce: provides a balanced salty base
  • Brown sugar: creates caramelized edges when grilled
  • Ketchup: adds body and light acidity to the marinade
  • Worcestershire sauce: deepens the savory flavor
  • Apple cider vinegar: brightens the marinade
  • Fresh ginger: brings a touch of warmth
  • Minced garlic: adds bold depth
  • Smoked paprika: enhances that charred smoky flavor
  • Black pepper: balances sweetness with a gentle kick
  • Fresh pineapple slices: pair beautifully and add visual appeal
  • Vegetable oil: keeps the grill from sticking
  • Green onions: add color and freshness to finish

Step-by-Step Instructions

Prepare the Marinade:
In a large resealable bag mix the brown sugar ketchup pineapple juice soy sauce Worcestershire vinegar ginger garlic paprika and pepper until fully blended and smooth
Marinate the Chicken:
Add the chicken thighs to the bag making sure each piece is well coated Seal the bag and refrigerate for at least four hours preferably overnight
Preheat and Oil the Grill:
Remove the chicken from the fridge about thirty minutes before cooking Brush grill grates with vegetable oil and bring grill to medium heat
Grill the Chicken:
Place chicken on the grill and cook six minutes on the first side Flip and cook another three minutes Begin basting with reserved marinade flipping and basting every one to two minutes until the chicken reaches an internal temperature of one hundred sixty five degrees
Grill the Pineapple:
Place fresh pineapple slices on the grill and cook until you see clear grill marks on both sides Remove and set aside
Rest and Serve:
Let the chicken rest for ten minutes before slicing Garnish with green onions and serve with grilled pineapple on the side
A plate of chicken with pineapple and onions. Save
A plate of chicken with pineapple and onions. | myhomemademeal.com

The canned pineapple juice is what makes this dish sing I once tried fresh and learned quickly that it turns the chicken to mush That was a lesson I only needed once Trust the can and enjoy every bite

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days For longer storage freeze cooked chicken and reheat gently to keep it moist

Ingredient Substitutions

If you do not have chicken thighs try drumsticks or bone in thighs for more flavor Chicken breasts work too but grill time may need adjusting

Serving Suggestions

Serve with jasmine rice coconut rice or over a crisp green salad Grilled corn or coleslaw makes a fresh and colorful side

A plate of grilled chicken with pineapple slices on top. Save
A plate of grilled chicken with pineapple slices on top. | myhomemademeal.com

Cultural Context

Huli Huli Chicken is rooted in Hawaiian street food culture where it was often turned on rotisseries and basted with a sweet soy glaze This version brings that spirit to your home grill with familiar ingredients

Recipe FAQs

→ Can I bake the chicken instead of grilling?

Yes, bake at 375°F for 30–35 minutes until fully cooked. Then broil with marinade and pineapple slices for a caramelized finish.

→ Why use canned pineapple juice?

Fresh pineapple juice contains enzymes that break down chicken too much. Canned juice is safe and provides the same flavor.

→ How long should I marinate the chicken?

For best flavor, marinate for at least 4–6 hours or overnight. You can marinate up to 48 hours safely.

→ What chicken cuts work best?

Boneless thighs are ideal, but you can use bone-in thighs, drumsticks, or breasts. Adjust cooking time accordingly.

→ How do I know the chicken is cooked through?

Use a meat thermometer; internal temperature should reach 165°F. Grilling time is about 15–16 minutes total.

→ What sides pair well with this dish?

Grilled pineapple is classic. You can also serve with steamed rice, coleslaw, or grilled vegetables for a complete meal.

Hawaiian Huli Huli Chicken

Juicy grilled chicken in a sweet-savory pineapple marinade, perfect for summer meals.

Prep Time
20 minutes
Cooking Duration
20 minutes
Overall Time
40 minutes
Crafted By: Dina

Recipe Type: Main Dishes

Preparation Complexity: Moderate Challenge

Regional Cuisine: American

Servings Output: 6 Serving Size

Dietary Choices: Dairy-Free Alternative

Everything You’ll Need

→ Main Ingredients

01 4 pounds boneless chicken thighs or bone-in
02 ½ cup packed light brown sugar
03 ½ cup ketchup
04 1 cup canned pineapple juice (not fresh)
05 ½ cup light soy sauce
06 2 tablespoons Worcestershire sauce
07 2 tablespoons apple cider vinegar
08 ½ teaspoon minced fresh ginger
09 4 cloves garlic, minced
10 1 teaspoon smoked paprika
11 ½ teaspoon ground black pepper

→ Serving & Grilling

12 Fresh pineapple slices, for serving
13 Vegetable oil, for the grill
14 Sliced green onions, for garnish

Steps to Cook

Step 01

In a large resealable bag, combine brown sugar, ketchup, canned pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, ginger, garlic, paprika, and pepper. Mix until fully blended.

Step 02

Set aside ½ cup of marinade in the refrigerator for basting the chicken later.

Step 03

Add chicken thighs to the bag and coat evenly. Seal and refrigerate for at least 4–6 hours or overnight.

Step 04

Remove chicken from fridge and let rest at room temperature for 20–30 minutes. Preheat grill and oil the grates.

Step 05

Grill chicken for 6 minutes on one side, flip and grill 3 minutes more. Baste with reserved marinade, then flip and cook 1–2 more minutes per side. Continue flipping and basting until internal temperature reaches 165°F. Total grilling time is about 15–16 minutes.

Step 06

Grill pineapple slices on both sides until charred grill marks appear.

Step 07

Serve grilled chicken with pineapple slices and garnish with green onions.

Extra Suggestions

  1. For best flavor, marinate the chicken overnight or up to 48 hours.
  2. Do not use fresh pineapple juice as it breaks down the meat due to its enzyme content.
  3. To bake instead, cook at 375°F for 30–35 minutes, then broil with marinade and pineapple slices for 2–3 minutes.

Must-Have Equipment

  • Grill
  • Meat thermometer
  • Resealable bags

Nutritional Highlights (per portion)

Nutritional information is shared for guidance and isn't meant to replace expert medical advice.
  • Caloric Content: 826
  • Fat Breakdown: 50 grams
  • Carbohydrate Breakdown: 41 grams
  • Protein Count: 52 grams