Hawaiian Huli Huli Chicken (Printable Version)
Juicy grilled chicken in a sweet-savory pineapple marinade, perfect for summer meals.
# 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:
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.
02 -
Set aside ½ cup of marinade in the refrigerator for basting the chicken later.
03 -
Add chicken thighs to the bag and coat evenly. Seal and refrigerate for at least 4–6 hours or overnight.
04 -
Remove chicken from fridge and let rest at room temperature for 20–30 minutes. Preheat grill and oil the grates.
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.
06 -
Grill pineapple slices on both sides until charred grill marks appear.
07 -
Serve grilled chicken with pineapple slices and garnish with green onions.
# Extra Suggestions:
01 -
For best flavor, marinate the chicken overnight or up to 48 hours.
02 -
Do not use fresh pineapple juice as it breaks down the meat due to its enzyme content.
03 -
To bake instead, cook at 375°F for 30–35 minutes, then broil with marinade and pineapple slices for 2–3 minutes.