Sweet, smoky, and irresistibly juicy, Huli Huli Chicken is a classic Hawaiian dish made with chicken marinated in a pineapple-soy glaze. Traditionally grilled and turned (“huli” means turn in Hawaiian), this recipe delivers bold island flavors with caramelized edges and tender meat. Perfect for summer cookouts or easy weeknight dinners.
Ingredients
- 2 lbs chicken thighs or drumsticks (bone-in or boneless)
- 1 cup pineapple juice
- ½ cup soy sauce (low sodium preferred)
- ½ cup brown sugar
- ¼ cup ketchup
- 2 tbsp rice vinegar or apple cider vinegar
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- 1 tsp black pepper
- Optional garnish: sliced green onions, sesame seeds
Instructions
- In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, honey, garlic, ginger, sesame oil, and black pepper.
- Reserve ½ cup of the marinade for basting.
- Place chicken in a large bowl or zip-top bag and pour remaining marinade over it. Marinate for at least 4 hours or overnight.
- Preheat grill to medium heat and lightly oil the grates.
- Grill chicken for 25–30 minutes, turning frequently and basting with reserved marinade until cooked through and caramelized.
- Remove from grill and rest for 5 minutes before serving. Garnish if desired.
Tips & Variations
- No grill? Bake at 400°F (200°C) for 35–40 minutes, basting halfway.
- Spicy kick: Add 1–2 tsp sriracha or red chili flakes to the marinade.
- Extra smoky: Finish with a quick broil or grill over charcoal.
- Healthier option: Use skinless chicken breast and reduce sugar slightly.
