Huli Huli Chicken is a Hawaiian BBQ dish full of amazing sweet and tangy flavors, made with a pineapple-infused marinade and served with grilled chicken and caramelized pineapple. This recipe is perfect for cookouts, family dinners, or a fun twist on regular grilled chicken.
Why You’ll Love This Recipe
This Huli Huli chicken brings a burst of tropical flavor to your grill with a sweet yet savory marinade made from pineapple juice, soy sauce, brown sugar, and spices. The result is tender, juicy chicken with a smoky, sweet glaze that’s irresistible. Plus, grilling pineapple slices alongside adds even more flavor!
Ingredients
For the Marinade:
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4 boneless skinless chicken thighs (or any chicken cut)
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1/2 cup light brown sugar
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1/4 cup ketchup
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1/4 cup light soy sauce
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1/4 cup canned pineapple juice
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1 tablespoon ginger paste
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1 tablespoon garlic paste
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2 tablespoons apple cider vinegar
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1 teaspoon cumin
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1/2 teaspoon coarse black pepper
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1/2 teaspoon paprika
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Pineapple rings (for grilling)
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Green onions for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Marinade: Combine all marinade ingredients in a bowl or gallon-size bag. Mix well, then add the chicken. Marinate for at least 4 hours or overnight.
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Grill the Chicken: Preheat your grill to 400°F. Oil the grill grates and cook the chicken for 10 minutes on each side until the internal temperature reaches 165°F.
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Grill the Pineapple: Grill the pineapple slices for a couple of minutes on each side, until golden.
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Final Steps: Brush the chicken with the reserved marinade during the last few minutes of grilling. Optionally, broil the chicken to thicken the sauce further.
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Serve: Garnish with green onions and serve with grilled pineapple.
Servings and Timing
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Servings: 4
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Preparation Time: 10 minutes
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Cooking Time: 20-25 minutes (plus marinating time)
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Total Time: 4 hours (including marinating)
Variations
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Spicy: Add red pepper flakes or cayenne pepper to the marinade for a spicy kick.
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Oven Baked: You can bake the chicken at 375°F for 30-40 minutes, brushing with the marinade during the last 5 minutes.
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Shrimp: Use the marinade for shrimp or other seafood for a lighter option.
Storage/Reheating
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Storage: Store leftover chicken in the fridge for up to 3 days.
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Reheating: Reheat in the microwave or on a grill until heated through.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs stay juicier on the grill.
2. How do I know when the chicken is done?
The chicken is fully cooked when it reaches an internal temperature of 165°F.
3. Can I make the marinade ahead of time?
Yes, the marinade can be prepared up to 3 days in advance and stored in the fridge.
4. How can I make this dish spicier?
Add extra cayenne pepper, red pepper flakes, or sliced fresh chili peppers to the marinade.
5. Can I use fresh pineapple juice?
It’s best to use canned pineapple juice, as fresh juice can affect the texture of the chicken.
Conclusion
This Huli Huli Chicken recipe delivers mouthwatering tropical flavors with juicy, grilled chicken and caramelized pineapple. It’s easy to make, perfect for any grilling occasion, and is sure to be a crowd favorite!
Print
Huli Huli Chicken
- Total Time: 4 hours (including marinating)
- Yield: 4 servings
- Diet: Gluten Free
Description
This Huli Huli Chicken recipe is a Hawaiian BBQ classic with a sweet and tangy pineapple marinade. Grilled chicken is brushed with a smoky, flavorful glaze, and paired with caramelized pineapple for a tropical twist. Perfect for cookouts or family dinners, this dish is sure to impress with its irresistible combination of sweet, savory, and smoky flavors!
Ingredients
For the Marinade:
4 boneless skinless chicken thighs (or any chicken cut)
½ cup light brown sugar
¼ cup ketchup
¼ cup light soy sauce
¼ cup canned pineapple juice
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tablespoons apple cider vinegar
1 teaspoon cumin
½ teaspoon coarse black pepper
½ teaspoon paprika
For Grilling:
Pineapple rings (for grilling)
Green onions for garnish
Instructions
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Prepare the Marinade: In a bowl or gallon-size bag, combine all the marinade ingredients. Mix well, then add the chicken. Marinate for at least 4 hours or overnight.
-
Grill the Chicken: Preheat your grill to 400°F. Oil the grill grates and cook the chicken for 10 minutes on each side, until the internal temperature reaches 165°F.
-
Grill the Pineapple: Grill the pineapple slices for a couple of minutes on each side, until golden.
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Final Steps: During the last few minutes of grilling, brush the chicken with the reserved marinade. For a thicker glaze, you can optionally broil the chicken for a couple of minutes.
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Serve: Garnish the chicken with green onions and serve with grilled pineapple.
Notes
Spicy Twist: Add red pepper flakes or cayenne pepper to the marinade for extra heat.
Oven Baked Option: Bake the chicken at 375°F for 30-40 minutes, brushing with the marinade during the last 5 minutes.
Seafood Variation: Use the marinade for shrimp or other seafood for a lighter alternative.
Storage: Store leftovers in the fridge for up to 3 days.
Reheating: Reheat on the grill or in the microwave until heated through.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes (plus marinating time)
- Category: Main Dish
- Method: Grilled
- Cuisine: Hawaiian
