Description
This authentic Huli Huli Chicken features juicy, marinated chicken thighs grilled to perfection with a smoky-sweet pineapple glaze. It’s a crowd-pleasing Hawaiian classic that’s easy to make at home and perfect for gatherings or weeknight dinners.
Ingredients
- 1 cup pineapple juice
- 1/2 cup low sodium soy sauce
- 1/3 cup ketchup
- 1/4 cup brown sugar (light or dark)
- 2 tablespoons rice vinegar
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sesame oil (optional)
- 1/2 teaspoon red pepper flakes (optional)
- 2 lbs bone-in, skin-on chicken thighs
- Salt & black pepper, to taste
- Sliced green onions (optional, for garnish)
- Grilled pineapple rings (optional, for garnish)
- Toasted sesame seeds (optional, for garnish)
Instructions
- In a large bowl or blender, combine pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, grated ginger, minced garlic, Worcestershire sauce, and sesame oil. Add red pepper flakes if desired. Blend or whisk until smooth.
- Place chicken thighs in a zip-top bag or shallow dish. Pour half the marinade over the chicken, reserving the rest for basting. Seal or cover, then refrigerate for at least 2 hours (overnight is best). Flip the bag occasionally for even coating.
- Preheat grill to medium-high (about 400°F). Brush grates with oil to prevent sticking.
- Remove chicken from marinade, letting excess drip off (discard used marinade). Season lightly with salt and pepper. Pat dry with paper towels for crispier skin.
- Place chicken skin-side-down on the hot grill. Cook for 5-7 minutes per side, turning frequently until golden and slightly charred. Baste with reserved marinade every time you flip. Grill for 20-25 minutes total, until a thermometer reads 165°F at the thickest part.
- In the last 5 minutes, brush chicken generously with remaining marinade. Let the glaze caramelize slightly. Tent with foil and move to indirect heat if skin darkens too quickly.
- Transfer chicken to a plate, cover loosely with foil, and let rest for 5 minutes. Garnish with green onions, grilled pineapple rings, and toasted sesame seeds if desired.
Notes
For best flavor, marinate chicken overnight. Flip chicken frequently and baste often for a sticky, caramelized glaze. Use tamari for gluten-free, and coconut aminos for a lower sodium or vegan version. If using chicken breasts or boneless thighs, adjust grilling time. Clean grill grates before cooking to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken thigh (about 5 oz cooked)
- Calories: 275
- Sugar: 12
- Sodium: 650
- Fat: 10
- Saturated Fat: 2.5
- Carbohydrates: 18
- Fiber: 1
- Protein: 20
Keywords: Huli Huli Chicken, Hawaiian grilled chicken, pineapple marinade, BBQ chicken, summer grilling, easy chicken recipe, authentic Hawaiian, backyard luau, gluten-free option, dairy-free