Name: Juicy Hawaiian Huli Huli Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 4 h 30 min
Cuisine: Hawaiian
Ingredients: ½ cup packed light brown sugar; ½ cup ketchup; ½ cup light soy sauce; ½ cup pineapple juice; 1 tablespoon ginger paste or minced fresh ginger; 1 tablespoon garlic paste or minced fresh garlic; 3 tablespoons apple cider vinegar; ½ teaspoon cumin; ½ teaspoon coarse black pepper; ½ teaspoon paprika (smoked or sweet); 4–5 pounds boneless, skinless chicken thighs; 1 fresh pineapple (sliced into rings) or 1 can pineapple rings, drained; ½ cup sliced green onions, for garnish

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Juicy Hawaiian Huli Huli Chicken is a flavorful and tender grilled chicken dish infused with a sweet and tangy marinade. Perfect for summer barbecues or casual family dinners, it’s easy to prepare and always a crowd-pleaser.

A white bowl filled with a base layer of fluffy white rice, topped with three pieces of grilled chicken showing dark, charred grill marks and a shiny, glazed orange-brown surface. On top of the rice next to the chicken are three bright yellow grilled pineapple slices with distinct dark grill lines and a juicy texture. Small chopped green onions are scattered over the chicken, pineapple, and rice, adding a touch of green contrast. A silver fork is placed inside the bowl on the right side. The bowl sits on a white marbled surface with parts of another bowl showing similar food in the lower right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4–5 pounds boneless, skinless chicken thighs
½ cup packed light brown sugar
½ cup ketchup
½ cup light soy sauce
½ cup pineapple juice
1 tablespoon ginger paste or minced fresh ginger
1 tablespoon garlic paste or minced fresh garlic
3 tablespoons apple cider vinegar
½ teaspoon cumin
½ teaspoon coarse black pepper
½ teaspoon paprika (smoked or sweet)
1 fresh pineapple (sliced into rings) or 1 can pineapple rings, drained
½ cup sliced green onions, for garnish

Instructions

Step 1: In a large bowl or Ziploc bag, whisk together all ingredients except chicken and pineapple rings to create the marinade.
Step 2: Reserve ½ cup of the marinade and set it aside for glazing later.
Step 3: Add the chicken thighs to the remaining marinade, seal, and refrigerate for at least 4 hours or overnight for best flavor.
Step 4: Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
Step 5: Grill the chicken for about 10 minutes on each side, flipping once, until the internal temperature reaches 165°F.
Step 6: During the last few minutes of cooking, grill the pineapple rings alongside the chicken until they are caramelized.
Step 7: Brush the reserved marinade over the grilled chicken before serving. For a thicker glaze, simmer the reserved marinade on the stove to reduce before brushing.
Step 8: Garnish with sliced green onions and serve the chicken hot with the grilled pineapple rings.

Tips & Variations

For extra smoky flavor, use smoked paprika in the marinade.
If you don’t have fresh pineapple, canned rings work well—just drain them thoroughly before grilling.
Marinating the chicken overnight will deepen the flavors and make the meat even more tender.
To avoid flare-ups on the grill, pat excess marinade off the chicken before grilling.

Storage

Store leftover grilled chicken and pineapple in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven to keep the chicken moist. The leftover marinade should not be used as it has contacted raw chicken.

How to Serve

A white plate with several grilled pineapple rings forming a circle around the edge, their bright yellow color marked with dark grill lines. Inside the ring, there are glossy, deep brown grilled chicken thighs stacked in a slightly messy pile, each piece showing char marks and a sticky glaze. The chicken is topped with small pieces of bright green chopped scallions scattered unevenly, adding a fresh contrast against the rich colors. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may cook faster and can dry out more easily. Watch the grill closely and consider marinating longer to keep them juicy.

Is it necessary to reserve the marinade for glazing?

Yes, reserving some marinade before adding the chicken ensures it’s safe to brush over the cooked chicken without contamination.