Hawaiian Huli Huli Chicken Recipe

Hawaiian Huli Huli Chicken Recipe is a simple, flavor-packed recipe that delivers bold taste with minimal effort. This dish combines fresh ingredients and an easy cooking method to create a satisfying meal that works for busy days or relaxed dinners. It’s balanced, quick to prepare, and consistently delicious.

This recipe uses everyday ingredients that are easy to find and work well together for a balanced result.

• 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 canned
• 1 tablespoon ginger paste or minced ginger
• 1 tablespoon garlic paste or minced garlic
• 3 tablespoons apple cider vinegar
• ½ teaspoon cumin
• ½ teaspoon coarse black pepper
• ½ teaspoon paprika smoked or sweet
• Pineapple rings – 1 pineapple or 1 can of slices drained
• ½ cup sliced green onions for garnish

You can swap ingredients based on what you have. Use chicken, shrimp, or tofu as the main protein. For a healthier option, reduce oil or use olive oil spray. Gluten-free users can choose certified gluten-free sauces. Dairy-free versions work easily by skipping butter or cream-based elements. You can use any cut of chicken for this recipe, just increase the cooking time for larger pieces or those with the bone-in. Adjust the seasonings as needed before brushing it over the finished chicken. We like to add a little more sugar for a sweeter BBQ flavor. Clean under the grates before grilling. Also, allow the excess marinade to drip off in the dish. If too much gets in the grill, it will cause it to flame up and possibly burn the chicken.

1. Rinse chicken thighs and pat dry.
2. In a large bowl or gallon size ziploc bag, combine all ingredients except for the chicken. Mix well.
3. Remove ½ cup of the sauce mixture and set aside for serving the chicken.
4. To the remaining sauce, add the chicken thighs, mixing well so that all of the chicken is submerged in the marinade.
5. Cover or seal and place in the refrigerator to marinate for at least 4 hours and up to overnight.
6. Heat grill to medium-high heat (400°F).
7. Lightly brush the grates with oil.
8. Place the chicken on the heated grill. Cook about 10 minutes without turning or moving.
9. Flip and continue cooking until the internal temperature of the chicken reaches 165°F (about 10 minutes more). Discard the marinade that the chicken was in.
10. When the chicken is about halfway done cooking, add the pineapple rings to the grill and cook until golden on each side.
11. Remove everything from the grill.
12. Brush the reserved marinade over the chicken. You can place the chicken under the broiler for just a few minutes to thicken the sauce or you can heat the reserved sauce in a small saucepan on the stovetop to thicken it slightly and then brush that over the chicken.
13. Garnish with sliced green onions before serving.

• Overcooking the protein can make it dry. Cook just until done.
• Skipping seasoning layers leads to bland flavor. Taste as you go.
• Not preheating the grill sufficiently can lead to sticking.

• Add vegetables like peppers, onions, or broccoli for more texture.
• Make it spicy by adding chili flakes or hot sauce to the marinade.
• Grill whole pineapple chunks alongside the chicken.

• Serve with white rice, Hawaiian sweet rolls, or grilled pineapple rice.
• Pair with a fresh coleslaw or a tropical fruit salad.
• Ono Hawaiian plates often include macaroni salad.

Nutritional information is an estimate and can vary.

Can I make this ahead?

Yes, you can marinate the chicken up to overnight. The sauce can also be made ahead and stored in the refrigerator.

How do I store leftovers?

Place leftovers in an airtight container and refrigerate for up to 1-2 days. Do not refreeze chicken that has been previously frozen.

This Hawaiian Huli Huli Chicken recipe is reliable, quick, and adaptable to different tastes. It’s a great option for everyday cooking and delivers consistent results every time, boasting a wonderfully sweet, smoky, and tangy flavor profile.

Hawaiian Huli Huli Chicken Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Hawaiian-style Huli Huli Chicken is sweet, tangy, and loaded with tropical flavor. Marinated in a bold pineapple-soy-ginger glaze and baked to juicy perfection, it’s a family-friendly main dish ready in under 40 minutes. Serve with rice or tropical veggies for a vibrant plate.

• Author: Clarice
• Prep Time: 15
• Cook Time: 25
• Total Time: 40
• Yield: 4 servings
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
1 tablespoon ginger paste or minced 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 – 1 pineapple or 1 can of slices, drained
½ cup sliced green onions for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F
Combine brown sugar, ketchup, soy sauce, pineapple juice, ginger, garlic, vinegar, cumin, pepper, and paprika in a bowl
Add chicken thighs and mix to coat thoroughly
Let marinate for at least 30 minutes (longer if possible)
Place chicken in a baking dish and bake for 25 minutes
Top with fresh pineapple rings and continue baking until chicken reaches 165°F
Remove, garnish with green onions, and let rest 5 minutes before serving

Notes

Use gluten-free soy sauce if avoiding gluten
Add marinade while baking for increased flavor
For a fresh alternative, use pineapple juice plus apple cider vinegar with added brown sugar
Store leftovers refrigerated for 3-4 days