Description

Juicy, flavorful, and kissed by the grill, this Hawaiian Grilled Huli Huli Chicken brings a taste of the islands right to your backyard. Marinated in a sweet and savory pineapple-ginger glaze, then grilled to perfection, this dish is ideal for summer cookouts, family dinners, or a quick tropical escape at the dinner table. It’s bold, sticky, smoky—and absolutely unforgettable.

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Ingredients

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For the Marinade:

½ cup pineapple juice
¼ cup soy sauce
¼ cup ketchup
3 tbsp brown sugar
1 tbsp honey
2 tbsp rice vinegar or apple cider vinegar
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1 tbsp sesame oil (optional for extra depth)
1 tsp cornstarch (for thickening glaze)

For the Chicken:

2 lbs boneless, skinless chicken thighs
Salt and black pepper to taste
Sliced green onions and sesame seeds (for garnish)
Grilled pineapple slices (optional, for serving)

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Instructions

Step 1: Make the Marinade

In a mixing bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, honey, vinegar, ginger, garlic, and sesame oil.
Set aside ½ cup of the marinade to use later as a glaze.

Step 2: Marinate the Chicken

Season the chicken thighs lightly with salt and pepper.
Place in a resealable bag or shallow dish, and pour in the remaining marinade.
Seal or cover and refrigerate for at least 2 hours, or preferably overnight.

Step 3: Preheat the Grill

Preheat your grill to medium-high heat (around 400°F).
Lightly oil the grates to prevent sticking.

Step 4: Grill the Chicken

Remove chicken from the marinade and shake off excess.
Grill chicken for 5–7 minutes per side, or until nicely charred and cooked through (internal temp should be 165°F).
Brush with reserved marinade during the last few minutes of grilling for extra flavor.

Step 5: Make the Glaze (Optional)

While the chicken cooks, place reserved marinade in a small saucepan.
Bring to a simmer, then stir in 1 tsp cornstarch mixed with 1 tbsp water.
Simmer 2–3 minutes until slightly thickened. Brush over chicken or serve on the side.

Step 6: Garnish and Serve

Let chicken rest for 5 minutes before slicing.
Garnish with chopped green onions and sesame seeds.
Serve with grilled pineapple slices, rice, or tropical slaw.

Notes

Use Chicken Thighs – They stay juicy and flavorful on the grill.
Marinate Overnight – For the best flavor infusion.
Don’t Skip the Basting – Adds incredible glaze and sticky texture.
Control the Heat – Keep an eye out to avoid burning the sugars in the marinade.
Make it Spicy – Add a splash of sriracha or chili flakes to the marinade.

Prep Time: 10 minutes (plus marinating time)
Cook Time: 15 minutes
Cuisine: Hawaiian-American