Grilled Huli Huli Chicken — juicy chicken marinated in pineapple juice, soy sauce, brown sugar, and spices, grilled to smoky, caramelized perfection.
Okay, confession time: I wasn’t always a fan of grilling. In fact, for years, I avoided it altogether because somehow, I was the person who could turn perfectly good chicken into a dry, flavorless disaster. (We all have our weaknesses, right?) But then, one summer BBQ, my neighbor, Dave—you know, the “King of the Grill” in the neighborhood—invited me over and handed me a plate of what he called “Huli Huli Chicken.”
It was life-changing.
The chicken was sweet, smoky, juicy, and had this perfect sticky glaze that made me wonder why I’d been torturing my taste buds with plain old BBQ chicken for so long. I went home, did some research, tweaked a few things, and finally nailed my version of Grilled Huli Huli Chicken. Now, I make it on repeat all summer long—especially when I want to look like a total grill master without actually doing much work.
Why You’ll Love This Grilled Huli Huli Chicken Recipe?
- Hawaiian vibes in your backyard: That pineapple juice? It gives major tropical feels.
- Sticky-sweet glaze: The brown sugar caramelizes on the grill, giving you that finger-licking-good finish.
- Juicy chicken every time: Thanks to the marinade, you’ll never deal with dry chicken again.
- Crazy simple: The marinade does most of the work—you just get to soak up the compliments.
- BBQ crowd-pleaser: This recipe is basically a guaranteed hit. I’ve yet to meet someone who didn’t ask for seconds.
Ingredient Notes:
What Makes This Chicken So Dang Good?
Pineapple Juice – The star of the marinade. It adds sweetness and helps tenderize the chicken.
Soy Sauce – For that umami punch that perfectly balances the sweet pineapple.
Brown Sugar – Because caramelization on a grill is everything.
Ketchup – Yep, ketchup! It brings tanginess and gives the glaze that deep, red hue.
Chicken Broth – Keeps the marinade balanced and adds a savory undertone.
Fresh Ginger & Garlic – A powerhouse duo that brings warmth and bold flavor.
Chicken Thighs – Juicy and full of flavor, but if you’re a chicken breast person, that works too. (Just watch the cook time—nobody wants dry chicken.)
Green Onions – A fresh pop of color and a mild bite at the end.
How To Make Grilled Huli Huli Chicken?
Step 1: The Marinade Magic
Grab a bowl and whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic. Bonus tip: Set aside 1 cup of the marinade for basting later—this is where the sticky glaze magic happens.
Want To Save This Recipe?
Step 2: Marinate Like a Pro
Place the chicken in a zip-top bag, pour the marinade over it, and seal it up. Let it marinate for at least 3 hours—but if you have the time, go for overnight. Trust me, it’s worth it.
Step 3: Time to Grill
Preheat your grill to medium heat. Pull the chicken out of the marinade (say goodbye to what’s left in the bag) and toss it on the grill.
Step 4: Baste & Grill to Perfection
Grill for about 6-8 minutes per side, flipping once. In the last few minutes, baste the chicken with the reserved marinade. This is when the flavors layer up and the glaze gets all shiny and caramelized.
Step 5: Garnish & Serve
Once your chicken hits 165°F, it’s done. Let it rest for a few minutes (so all those juices stay put), then slice it up, top with chopped green onions, and dig in.
Storage Options:
- Fridge: Leftovers? (Highly unlikely.) But if you have them, they’ll last up to 4 days.
- Freezer: Pop it in a freezer-safe bag for up to 3 months.
- Reheat: Warm it in a skillet or the oven until heated through—just avoid the microwave unless you like rubbery chicken (no judgment, though).
Variations and Substitutions:
- Go Spicy: Add a splash of Sriracha or red pepper flakes to the marinade.
- Vegetarian Twist: Use the marinade on tofu or grilled pineapple slices.
- Low-Sodium Option: Swap in low-sodium soy sauce or coconut aminos.
- Pork or Shrimp: Yep, this marinade works wonders on both.
What to Serve with Grilled Huli Huli Chicken?
- Coconut Rice: Perfect for soaking up all that extra sauce.
- Grilled Pineapple: The grill makes it caramelized and smoky—so good.
- Macaroni Salad: It’s not a Hawaiian BBQ without it.
- Fresh Green Salad: For balance and crunch.
- Mai Tais or Pineapple Mojitos: Because why not?
Frequently Asked Questions:
Can I use chicken breasts instead of thighs?
Totally! Just keep an eye on them—they cook faster and dry out easier.
Do I really need to marinate it for hours?
If you’re in a rush, even 30 minutes will give you flavor—but overnight is chef’s kiss.
Can I bake it instead of grilling?
Absolutely. Bake at 400°F for about 25-30 minutes, then broil for a couple of minutes to get that charred edge.
This Grilled Huli Huli Chicken isn’t just food—it’s an experience. It’s backyard BBQs, sunset dinners, and that moment when everyone’s too busy eating to say much—but you know they’re loving it.
Try it out, snap a pic, tag me—I want to see your creations! Or drop a comment below and let me know how it went.
Happy grilling, friends.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Grilled Huli Huli Chicken
Ingredients
- 4 lb boneless skinless chicken thighs chicken breasts also work
- 1 c unsweetened pineapple juice
- 1/2 c soy sauce
- 1/2 c brown sugar
- 1/3 c ketchup
- 1/4 c chicken broth
- 2 tsp fresh ginger root grated
- 1 1/2 tsp minced garlic
- Green onions sliced (for garnish)
Instructions
- To prepare the marinade combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic in a bowl.
- Next set aside one cup of the marinade, for basting. Place the chicken in a ziplock bag. Pour the remaining marinade over it. Refrigerate for 3 hours or preferably overnight to allow the flavors to infuse.
- When you're ready to grill preheat your grill to medium heat. Cook the chicken for 6 to 8 minutes on each side until it is fully cooked. During the 5 minutes of cooking time, baste the chicken with the reserved marinade.
- Once done grilling garnish with some sliced onions, on top. Now you're ready to enjoy your grilled chicken!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
