Name: Huli Huli Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: PT-487260H27M9S
Cuisine: Hawaiian
Ingredients: 4–5 pounds boneless, skinless chicken thighs; ½ cup packed light brown sugar; ½ cup ketchup; ½ cup light soy sauce; ½ cup canned pineapple juice (not fresh); 1 Tbsp ginger paste (or minced fresh ginger); 1 Tbsp garlic paste (or minced garlic); 3 Tbsp apple cider vinegar; ½ tsp cumin; ½ tsp coarse black pepper; ½ tsp smoked or sweet paprika; Pineapple rings (fresh or canned) for grilling; ½ cup sliced green onions for garnish

I’m excited to share my version of Huli Huli Chicken, a Hawaiian-style grilled chicken drenched in a sweet, tangy pineapple-soy glaze. Huli Huli Chicken Recipe

Why You’ll Love This Recipe

I love how this dish balances sweet and savory flavors—pineapple juice and brown sugar meld perfectly with soy, ginger, and garlic. Cooking thighs on the grill makes them juicy and tender with that irresistible char. And the extra sauce is perfect for basting or dipping.

ingredients

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

4–5 pounds boneless, skinless chicken thighs
½ cup packed light brown sugar
½ cup ketchup
½ cup light soy sauce
½ cup canned pineapple juice (not fresh)
1 tablespoon ginger paste (or minced fresh ginger)
1 tablespoon garlic paste (or minced garlic)
3 tablespoons apple cider vinegar
½ teaspoon cumin
½ teaspoon coarse black pepper
½ teaspoon smoked or sweet paprika
Pineapple rings (fresh or canned) for grilling
½ cup sliced green onions for garnish

directions

I rinse the chicken thighs and pat them dry.
In a large bowl or gallon-size zip bag, I whisk together brown sugar, ketchup, soy sauce, pineapple juice, ginger, garlic, vinegar, cumin, pepper, and paprika.
I set aside ½ cup of the marinade to use later for basting or serving.
I add the chicken to the remaining marinade and make sure it’s well coated. I refrigerate it for at least 4 hours or overnight for maximum flavor.
When ready to cook, I preheat the grill to medium-high (around 400°F) and oil the grates.
I grill the chicken for about 10 minutes on one side without moving it, then flip and grill another 8–10 minutes until it reaches an internal temperature of 165°F.
While the chicken finishes grilling, I place the pineapple rings on the grill for a few minutes on each side until they’re nicely charred.
I remove the chicken and pineapple from the grill and brush the chicken with the reserved marinade. Sometimes I simmer the sauce first to thicken it or broil the chicken briefly after brushing.
I garnish the chicken with sliced green onions and serve it with grilled pineapple and a side of rice or macaroni salad.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 20 minutes
Marinating time: 4–8 hours
Total time: 4½ to 8½ hours

Variations

I sometimes use bone-in thighs or leg quarters when I want a richer flavor—just add a few extra minutes to the grill time.
To make it gluten-free, I swap out the soy sauce for coconut aminos or gluten-free tamari.
For a bit of spice, I add red pepper flakes or a splash of sriracha to the marinade.
If I don’t feel like grilling, I broil the chicken or bake it at 375°F and finish it under the broiler for that nice caramelized finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I prefer using a hot skillet or quick broil to restore that grilled texture. The cooked chicken also freezes well for up to a month. I don’t recommend refreezing if it was already frozen raw.

FAQs

How long should I marinate the chicken?

I like to marinate it for at least 4 hours, but overnight (6–8 hours) gives the deepest flavor.

Can I use chicken breasts instead of thighs?

Yes, but I make sure to slice them thin or butterfly them. They cook faster and can dry out more easily than thighs.

Can I make this recipe gluten-free?

Absolutely. I just use coconut aminos or gluten-free soy sauce to keep it gluten-free.

Do I need to brine the chicken first?

No, the marinade is flavorful and moist enough on its own. I’ve never needed a separate brine.

Can I cook this in the oven instead of grilling?

Yes. I bake the chicken at 375°F until cooked through, then finish under the broiler for a slightly charred finish.

Conclusion

This Huli Huli Chicken always brings a burst of island flavor to my table. It’s easy to prep, fun to grill, and the sweet, smoky glaze never fails to impress. Whether for a backyard BBQ or a casual weeknight meal, I keep coming back to this recipe—it’s just that good.