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

Huli Huli Chicken

A Hawaiian grilled chicken recipe coated in a bold pineapple-soy glaze that is sweet, smoky, and perfectly caramelized. Easy to prep ahead and great for family dinners or summer cookouts.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Hawaiian
Calories: 320
Ingredients Equipment Method Notes

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

Equipment

  • Grill
  • Resealable plastic bag or shallow dish
  • Basting brush
  • Mixing bowl
  • Meat thermometer

Method
 

  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 until the sugar fully dissolves and the marinade looks smooth and glossy.
  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. Marinate the chicken for at least 1 hour, or overnight for best results. Do not reuse the marinade that touched raw chicken.
  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.
  4. Place the chicken on the grill and cook for 6 to 7 minutes per side. Baste with the reserved marinade every couple of minutes using a basting brush. Watch for a deep golden caramelized color with visible grill marks. Lower heat slightly if the sugar starts to burn.
  5. Check the internal temperature with a meat thermometer. Chicken is done at 165 degrees F. Remove from the grill and let rest on a cutting board for 3 to 5 minutes before slicing.
  6. Slice and serve over fluffy white rice. Top with chopped green onions and add grilled pineapple slices on the side if desired.

Notes

Prep time is active prep only. Marinating time adds 1 hour minimum or up to overnight. Total time shown reflects 1-hour marinating. Use reserved marinade only for basting, never the marinade used with raw chicken. For gluten-free, substitute tamari or coconut aminos for soy sauce. Oven version: bake at 375F for 25 to 30 minutes, basting halfway through.