Name: Huli Huli Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: Hawaiian
Ingredients: 4 to 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; 1 can sliced pineapple rings, drained (or 1 fresh pineapple, sliced); ½ cup sliced green onions, for garnish

If you’ve ever craved that irresistible, sweet-and-savory grilled chicken that transports you straight to Hawaii, then this Huli Huli Chicken Recipe is exactly what you need. The name “Huli Huli” means “turn, turn” in Hawaiian, which is all about the chicken turning on the grill while it gets caramelized by a sticky, tangy sauce packed with pineapple and soy flavors. Trust me, once you taste it, you’ll find it hard to resist making this again and again, whether for a backyard barbecue or a simple family dinner.

What makes this recipe especially worth your time is how simple the marinade comes together with pantry staples, yet yields complex layers of flavor that sing with every bite. I love that it uses boneless skinless thighs, so your chicken stays juicy and tender. Plus, it’s super versatile—and I’ll walk you through every step to make sure your Huli Huli Chicken turns out perfectly, even if you’re a grill newbie.

Ingredients You’ll Need

These ingredients balance sweet, tangy, and smoky tastes to create the signature Huli Huli flavor. When you shop, look for fresh, quality items especially the pineapple juice and boneless chicken thighs—they really make a difference.

Boneless skinless chicken thighs: They’re tender and soak up the marinade beautifully, which keeps the meat juicy during grilling.
Light brown sugar: Adds a deep, molasses-like sweetness that caramelizes perfectly.
Ketchup: Brings a tangy tomato flavor plus a bit of thickness to the sauce.
Light soy sauce: Provides the salty, umami base without overpowering the other flavors.
Pineapple juice: The tropical sweetness and acid give that classic Hawaiian punch and help tenderize the chicken.
Ginger paste or minced ginger: Adds warmth and a subtle spicy note that cuts through the sweetness.
Garlic paste or minced garlic: Essential for that pungent depth everyone loves in marinades.
Apple cider vinegar: Adds brightness and balances out the sugar.
Cumin: Just a touch lends earthiness and complements the smokiness.
Coarse black pepper: Adds freshly ground heat.
Paprika (smoked or sweet): This is your smoky star—choose smoked paprika if you have it to bring that chargrilled flavor indoors.
Sliced pineapple rings (canned or fresh): For grilling alongside the chicken—sweet, caramelized pineapple is pure magic here.
Sliced green onions: The fresh, onion-y crunch to garnish your finished dish.

Variations

I love how flexible this Huli Huli Chicken Recipe is—over the years, I’ve tweaked it more than once to suit different moods and occasions. Feel free to personalize with your favorite spices or ingredients to make it your own.

Spicy kick: I sometimes add a teaspoon of chili flakes or even sriracha to my marinade for a nice heat contrast that pairs beautifully with the sweet pineapple.
Using chicken breasts: If you prefer leaner meat, use chicken breasts but bake them a little longer or marinate overnight to keep them moist.
Grill vs. oven: I often grill for that classic smoky char but use the oven or broiler when it rains or if I’m in a hurry—just watch carefully to avoid burning the sugars.
Vegetarian twist: Swap chicken for tofu or portobello mushrooms marinated in the same sauce—grilled pineapple on the side still shines.

How to Make Huli Huli Chicken Recipe

Step 1: Whisk together the flavorful marinade

Start by mixing the light brown sugar, ketchup, soy sauce, pineapple juice, ginger paste, garlic paste, apple cider vinegar, cumin, black pepper, and paprika in a bowl. I like to whisk it well so the sugar dissolves and the flavors marry. This is the heart of your Huli Huli Chicken Recipe, so take a moment to enjoy the bright smell—it’s the best part!

Step 2: Marinate the chicken for maximum flavor

Place your chicken thighs in a large resealable bag or shallow dish and pour that marinade over them. Seal it up and toss to coat. Refrigerate for at least 4 hours, but if you plan ahead, overnight marinating is a game-changer—it really deepens the flavor and tenderness.

Step 3: Grill the chicken and pineapple

Preheat your grill to medium-high heat. Place the chicken thighs on the grill, turning every few minutes to get those beautiful grill marks and to ensure it cooks evenly. While the chicken grills, toss on pineapple rings too—they caramelize wonderfully and add a juicy sweetness that balances the smoky chicken. Grill for about 6-8 minutes per side or until the internal temperature hits 165°F (75°C).

Step 4: Rest and garnish

Let your chicken rest for about 5 minutes after grilling. This helps the juices redistribute, so each bite stays juicy. Top with sliced green onions for freshness and color—plus they add a nice mild bite that cuts through the rich sauce.

How to Serve Huli Huli Chicken Recipe

Two white plates of food sit on a white marbled surface with a black and white patterned cloth under them. The plate at the bottom is full of grilled pieces of glossy, dark golden-brown meat, with char marks and a shiny glaze. The plate at the upper right is filled with a creamy macaroni salad made of pale yellow pasta mixed with bits of light orange and topped with green onion slices. A wooden spoon lies between the plates with some green onions nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always garnish with fresh green onions because their vibrant crunch is the perfect contrast to the tender, glazed chicken. Sometimes I add a sprinkle of sesame seeds or chopped cilantro to switch things up. It’s amazing how little touches make the dish pop on the plate and in flavor.

Side Dishes

My go-to sides with this recipe are simple and fresh—steamed jasmine rice or coconut rice soak up the delicious sauce, and a crisp green salad or grilled veggies bring brightness. Hawaiian macaroni salad is a classic pairing I love to try for a full island vibe.

Creative Ways to Present

For special occasions, I sometimes serve the chicken sliced on a platter surrounded by grilled pineapple rings and lime wedges for squeezing. You can also skewer chicken pieces and pineapple cubes to make delightful Huli Huli Chicken kebabs—super fun and easy for parties or kids’ dinners.

Make Ahead and Storage

Storing Leftovers

I store any leftover Huli Huli Chicken in an airtight container in the refrigerator. It stays tender and flavorful for up to 3 days. I always make sure to remove excess pineapple to avoid sogginess if I plan to reheat later.

Freezing

If you want to freeze this, I recommend freezing the marinated raw chicken before cooking. That way you can thaw and grill fresh whenever you like without losing flavor or texture. Cooked leftovers freeze okay but sometimes get a little softer on reheating.

Reheating

I find the best way to reheat Huli Huli Chicken is in a skillet over low heat with a splash of water or pineapple juice to keep it moist. Microwaving works too, just cover it so it doesn’t dry out. Avoid high heat that toughens the meat or burns the sauce.

FAQs

Can I make the Huli Huli Chicken Recipe without a grill?

Absolutely! While grilling adds that wonderful smoky char, you can bake the chicken in a preheated oven at 400°F (200°C) for 25-30 minutes, basting with sauce halfway through for caramelization. A broiler also works well—just keep a close eye so the sugars don’t burn.
How long should I marinate the chicken for the best flavor?

Ideally, marinate for at least 4 hours to let the flavors penetrate, but overnight in the fridge is even better. The pineapple juice helps tenderize the meat, so the longer it marinates, the juicier and more flavorful it gets.
Is there a vegetarian substitute for this Huli Huli Chicken Recipe?

Yes! Try firm tofu or large portobello mushrooms marinated in the same sauce and grilled or roasted. They soak up the flavors wonderfully and offer a delicious plant-based twist.
Can I prepare the marinade in advance?

You sure can. The marinade stores well in the fridge for up to 3 days, so you can make it ahead and just toss your chicken in when ready. Just give it a good stir before pouring over the chicken because ingredients might settle.
What’s the best cut of chicken to use?

I prefer boneless skinless thighs because they stay juicy and tender under high heat. But if you’re in a hurry or prefer white meat, chicken breasts work fine—just don’t overcook them.

Final Thoughts

This Huli Huli Chicken Recipe has become a favorite in my household because it’s packed with flavors that feel both exotic and comforting at once. It’s the kind of dish you look forward to grilling all summer long or whenever you want to brighten up a weeknight dinner. Give it a try—I promise it’ll become your go-to for juicy, tasty chicken that’s surprisingly easy to nail at home. When you do, let me know how it turns out—I love hearing your kitchen wins!