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–+ servings
recipe image of a close up shot of a cooking in a kitchen with chicken thighs brown sugar ketchup soy sauce pineapple juice ginger garlic rice vinegar sesame oil chicken broth Sriracha green onions pineapple slices paprika Worcestershire sauce on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Hawaiian Huli Huli Chicken

The ultimate tropical grilled chicken recipe featuring a sweet and savory pineapple-soy marinade, perfect for backyard BBQs or weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3 lbs chicken thighs boneless and skinless (about 8 thighs)
For the Huli Huli Marinade & Sauce
  • 1 cup unsweetened pineapple juice
  • 1/2 cup soy sauce use tamari for gluten-free
  • 1/2 cup packed brown sugar
  • 1/3 cup ketchup
  • 1/4 cup chicken broth
  • 2 tbsp fresh ginger grated
  • 4 cloves garlic minced
  • 2 tsp sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp water
For Garnish
  • green onions sliced, for garnish
  • sesame seeds for garnish

Equipment

  • Medium saucepan,
  • Large Bowl or Resealable Plastic Bag
  • - Whisk
  • Grill
  • tongs
  • Meat thermometer

Method
 

Create the Magical Marinade
  1. In a medium saucepan, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring occasionally until the brown sugar has completely dissolved.
Marinate the Chicken
  1. Pour about 1 cup of the marinade into a large bowl or resealable plastic bag. Let the rest cool in the saucepan. Add the chicken thighs to the bag or bowl, coat well, seal, and refrigerate for at least 4 hours, up to 24 hours.
Prepare the Basting Sauce
  1. Add sesame oil to the saucepan with remaining marinade. Whisk cornstarch and water in a small bowl to make a slurry, pour into saucepan while whisking, and simmer for 2-3 minutes until thickened. Remove from heat.
Grill to Perfection
  1. Preheat grill to medium heat, 375-400°F (190-200°C). Oil grates. Remove chicken from marinade, discard used marinade. Grill chicken 6-8 minutes per side, basting with sauce each turn.
  2. Turn and baste until internal temperature reaches 165°F (74°C).
Rest and Serve
  1. Transfer chicken to a platter, rest 5-10 minutes. Garnish with green onions and sesame seeds.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20g

Notes

Marinate at least 4 hours for best flavor. Control grill heat to avoid burning sugars. Store leftovers in fridge up to 4 days or freeze up to 3 months. Reheat gently to maintain texture.
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