Huli Huli Chicken with Pineapple-Soy Glaze

Name: Huli Huli Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 85 min
Ingredients: 2 lbs boneless skinless chicken thighs or breasts (thighs recommended for best juiciness); 1 cup pineapple juice (fresh-squeezed preferred); 1/2 cup soy sauce (low-sodium recommended); 1/2 cup brown sugar (packed); 1/4 cup ketchup; 1/4 cup rice vinegar; 4 cloves garlic (minced); 1 tbsp fresh ginger (grated); 1 tsp sesame oil; 1/2 tsp black pepper; 1 green onion (chopped, for garnish); 2 cups cooked white rice (for serving); 4 pineapple slices (optional, for grilling and serving alongside)

Huli Huli Chicken is the kind of recipe that turns an ordinary dinner into something truly special. This Hawaiian grilled chicken is coated in a sweet, tangy pineapple-soy glaze that caramelizes beautifully on the grill. Once you try it, it earns a permanent spot in your dinner lineup.

I still remember the first time I made this for my family on a warm summer evening. The smell coming off the grill had everyone crowding the backyard before the chicken was even close to done. That is what Huli Huli Chicken does. It pulls people in.
The marinade does all the heavy lifting here. A blend of pineapple juice, soy sauce, brown sugar, garlic, and fresh ginger soaks deep into the chicken and builds layers of flavor that are sweet, savory, and smoky all at once. It is simple to prep ahead, which makes it a great fit for busy weeknights or weekend cookouts. Get ready for something delicious!

Ingredients for Huli Huli Chicken

Every time I make Huli Huli Chicken, I reach for boneless, skinless chicken thighs because they stay juicy and soak up the marinade far better than breasts. My go-to is fresh pineapple juice over canned since it gives a much brighter, cleaner sweetness. Here is everything you need:

2 lbs boneless, skinless chicken thighs or breasts
1 cup pineapple juice (I recommend fresh-squeezed for the best flavor)
1/2 cup soy sauce (low-sodium is my preference to keep saltiness in check)
1/2 cup brown sugar, packed
1/4 cup ketchup
1/4 cup rice vinegar
4 cloves garlic, minced (in my experience, fresh garlic makes a real difference here)
1 tbsp fresh ginger, grated
1 tsp sesame oil
1/2 tsp black pepper
1 green onion, chopped (for garnish)
Cooked white rice (for serving)
Grilled pineapple slices (optional, but worth it)

Huli Huli Chicken grilling with caramelized pineapple-soy glaze on a backyard grill

Step-by-Step Instructions

In my experience, giving this Huli Huli Chicken a full overnight marinade is where the real magic happens. Even a single hour works well, but if you have the time, the extra soak pays off in a big way.

Step 1: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper. Whisk until the sugar fully dissolves and the marinade looks smooth and glossy.

Step 2: Place the chicken in a resealable bag or shallow dish. Pour half the marinade over the chicken and seal tightly. Pour the remaining half into a separate container and refrigerate both. Let the chicken marinate for at least 1 hour, or overnight for best results. Never use the same marinade that touched raw chicken for basting.

Step 3: When ready to cook, preheat your grill to medium-high heat, around 400 degrees F. Remove the chicken from the bag and discard the used marinade completely.

Step 4: Place the chicken on the grill and cook for 6 to 7 minutes per side. While it grills, use a basting brush to coat the chicken with the reserved marinade every couple of minutes. You are looking for a deep golden, caramelized color with visible grill marks. Watch the heat closely since the brown sugar in the marinade can burn if the grill runs too hot.

Step 5: Check the internal temperature with a meat thermometer. The chicken is safe to eat once it reaches 165 degrees F. Remove it from the grill and let it rest on a cutting board for 3 to 5 minutes before slicing. This keeps the juices from running out when you cut into it.

Step 6: Slice and serve over fluffy white rice. Top with chopped green onions and add grilled pineapple slices on the side if you like.

What Goes Well with Huli Huli Chicken

The bold, tropical flavors of this dish pair best with sides that balance its sweetness with something creamy, fresh, or savory. Here are my favorite combinations:

White Rice: The classic base for a Hawaiian plate lunch. Plain white rice soaks up the extra glaze from the chicken and keeps the focus right where it belongs. If you love the idea of chicken over rice, our Honey BBQ Chicken Rice uses the same cozy concept in a different flavor direction.

Macaroni Salad: A cold, creamy macaroni salad is a true Hawaiian plate lunch staple. The richness of the salad is a nice contrast to the sweet, smoky chicken.

Grilled Pineapple Slices: Grilling pineapple caramelizes its natural sugars and echoes the sweetness in the marinade. It rounds out the plate in the most natural way.

Stir-Fried Vegetables or Green Beans: A simple vegetable side adds crunch and color without competing with the main dish. Our Easy Chicken Breast and Green Beans is another fast weeknight option if you want something lighter on the side.

Coconut Rice: Swap plain white rice for coconut rice and the whole plate takes on an extra tropical feel. The mild sweetness of coconut pairs beautifully with the pineapple-soy glaze.

Sticky Chicken Bowls Style Serving: Love the idea of building a full rice bowl? Our Sticky Chicken Bowls give you another sweet and savory bowl dinner the whole family will love.

Asian-Inspired Side Salad or Noodles: If you enjoy the soy-ginger flavor in this recipe, our Chicken Lo Mein makes a fantastic companion dish or a great follow-up dinner idea for later in the week.

Keeping It Fresh: Storage and Serving Tips

Leftover Huli Huli Chicken keeps well in an airtight container in the refrigerator for up to 4 days. Let it cool to room temperature before sealing the container so condensation does not build up inside.

To reheat, warm the chicken in a skillet over medium heat with a small splash of water or extra marinade to keep it moist. The oven works well too at 350 degrees F for about 10 minutes covered with foil. I recommend avoiding the microwave when possible since it tends to dry the chicken out quickly.

This chicken also freezes great for up to 3 months. Pro tip: slice it before freezing so you can pull out just what you need. It works well in rice bowls, wraps, or sliders, and is just as good reheated as it is fresh off the grill.

FAQs

Can I make Huli Huli Chicken without a grill?

Yes. Bake it in the oven at 375 degrees F for 25 to 30 minutes, basting halfway through with the reserved marinade. You can also finish it under the broiler for 2 to 3 minutes to get some color on the outside.

Can I use chicken breasts instead of thighs?

You can, but watch the cook time closely. Breasts are leaner and cook faster, so check the internal temperature around the 5-minute mark per side. Thighs are more forgiving and stay juicy even if slightly overcooked.

How long should I marinate the chicken?

At least 1 hour gives solid flavor, but overnight in the refrigerator is where this recipe really shines. The pineapple juice in the marinade is a natural tenderizer, so do not exceed 24 hours or the texture of the chicken can start to break down.

Conclusion

Huli Huli Chicken is one of those recipes that looks like it took a lot of effort but comes together with very little fuss. The marinade does the work, the grill does the magic, and you end up with a dinner that tastes like something from a beachside cookout. Whether you are making it for a weeknight family meal or firing up the grill for friends, this one always gets big reactions. Try it once and it will find its way onto your regular dinner rotation.