Name: Hawaiian Huli Huli Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 2 h 25 min
Cuisine: Hawaiian
Ingredients: 2 lbs boneless, skinless chicken thighs or breasts; 1 cup pineapple juice; 1/2 cup soy sauce or tamari; 1/3 cup brown sugar or honey; 1/4 cup ketchup; 1 tablespoon grated ginger; 2 cloves garlic, minced; 1 tablespoon sesame oil; 2 tablespoons rice vinegar or apple cider vinegar; 1/2 teaspoon crushed red pepper flakes (optional); 2 green onions, sliced (for garnish); 1 tablespoon sesame seeds (for garnish)

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Huli Huli Chicken is a juicy, flavorful Hawaiian-style grilled chicken that’s marinated in a sweet and savory teriyaki-style sauce. “Huli” means “turn” in Hawaiian, and this dish gets its name from the double‑turn grilling method that gives it a delicious char. Hawaiian Huli Huli Chicken

Why I’ll Love This Recipe

I love the balance of sweet pineapple and savory soy sauce in this recipe—it’s bright, bold, and perfect for summer cookouts. Plus, the marinade doubles as a baste, so each turn on the grill brings more caramelized goodness. It’s crowd‑pleasing, easy to make ahead, and ideal for pairing with rice, salad, or grilled veggies.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken thighs (or breasts)
pineapple juice
soy sauce (or tamari for gluten‑free)
brown sugar or honey
ketchup
grated ginger
minced garlic
sesame oil
rice vinegar or apple cider vinegar
crushed red pepper flakes (optional for heat)
green onions and sesame seeds for garnish

directions

In a bowl or large resealable bag, whisk together pineapple juice, soy sauce, brown sugar (or honey), ketchup, ginger, garlic, sesame oil, vinegar, and red pepper flakes if using.
Add the chicken, seal, and refrigerate for at least 2 hours or ideally overnight so it soaks up all those tropical flavors.
Preheat the grill to medium‑high heat. Reserve about ½ cup of marinade for later.
Grill the chicken for 5–7 minutes per side, brushing occasionally with the reserved marinade. Chicken thighs take a bit longer than breasts. Aim for an internal temperature of 165°F (74°C).
For that signature char, flip the chicken twice—huli it over—while basting each time.
Remove from grill and let rest for 5 minutes. Garnish with sliced green onions and sesame seeds before slicing and serving.

Servings and timing

Servings: About 4–6 servings (depending on chicken part size)
Prep time: 10 minutes (plus marinade time)
Marinating time: Minimum 2 hours (ideally overnight)
Cook time: 12–15 minutes
Total time: Around 2½–3 hours including marinating or quicker if short‑marinated.

Variations

Swap pineapple juice with orange juice for a different citrus twist.
Add a tablespoon of sriracha or chili garlic sauce to the marinade for heat.
Use bone‑in chicken thighs for richer flavor and juicier meat.
Finish with a squeeze of fresh lime juice or a scoop of pineapple salsa for extra brightness.

storage/reheating

Store leftover chicken in an airtight container in the fridge for up to 4 days.
Reheat gently in a skillet over medium heat with a splash of water or reserved marinade to keep it moist.
You can also reheat in the oven at 350°F (175°C) for about 10 minutes, covered in foil.

FAQs

What cut of chicken is best for Huli Huli Chicken?

I usually go with boneless, skinless thighs because they stay juicy and absorb the marinade better. Breasts work too, but they can dry out more easily.

Can I make this gluten‑free?

Yes—I sub soy sauce with tamari or coconut aminos, and double‑check that your ketchup and vinegar are gluten‑free.

How do I know when the chicken is done?

I rely on an instant‑read thermometer—it should read 165°F (74°C) at the thickest part. The juices should run clear.

Can I bake instead of grill?

Definitely. I bake mine at 400°F (200°C) for about 20–25 minutes, basting halfway through, then broil for a minute or two to get a bit of char.

What sides go well with Huli Huli Chicken?

I pair it with white or fried rice, grilled pineapple, cabbage slaw, or stir‑fried veggies—it all complements the tropical flavor profile.

Conclusion

I hope this Huli Huli Chicken recipe brings a slice of the Islands to your next meal. It’s easy to prep, full of bold flavor, and perfect for grilling season (or any night you need a little sunshine). Enjoy turning and basting your way to a delicious dinner