Tasty Hawaiian Huli Huli Chicken (Print View)
Tender marinated chicken grilled with pineapple and a sweet-savory glaze for bold tropical flair.
# What You'll Need:
→ Chicken and Marinade
01 -
4 pounds boneless, skinless chicken thighs
02 -
1/2 cup packed brown sugar
03 -
1/2 cup ketchup
04 -
1 cup pineapple juice
05 -
2/3 cup soy sauce
06 -
2 tablespoons Worcestershire sauce
07 -
2 tablespoons apple cider vinegar
08 -
1 teaspoon ground ginger
09 -
6 garlic cloves, freshly minced
10 -
1 teaspoon paprika
11 -
1/2 teaspoon ground black pepper
12 -
1 teaspoon sriracha sauce (optional)
13 -
1 tablespoon toasted sesame oil
14 -
vegetable oil, as needed for greasing the grill
→ For Serving
15 -
1 large pineapple, cut into 1-inch thick rounds
16 -
1/2 cup chopped green onions
# Directions:
01 -
In a large bowl or zip-top bag, blend brown sugar, ketchup, pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, ground ginger, minced garlic, paprika, black pepper, sriracha if desired, and toasted sesame oil. Mix thoroughly until sugar dissolves and mixture is homogenous. Reserve 1/2 cup marinade in a separate bowl to use for glazing during grilling.
02 -
Add chicken thighs to the remaining marinade, ensuring every piece is completely coated. Seal and refrigerate for 4 to 6 hours, or overnight for optimal flavor absorption. Remove from the refrigerator 20 to 30 minutes before grilling and let stand at room temperature.
03 -
Preheat a grill to medium-high heat (400–425°F). Lightly oil the grates with vegetable oil using tongs and a folded paper towel to prevent sticking. While the grill heats, cut the pineapple into 1-inch thick rounds and prepare for grilling.
04 -
Place marinated chicken thighs on the hot grill. Sear undisturbed for 6 minutes until a caramelized crust forms. Flip and grill for another 3 minutes on the opposite side.
05 -
Flip the chicken again and brush generously with the reserved glaze. Grill for 1 to 2 minutes, flip once more, brush with additional glaze, and cook another 1 to 2 minutes until internal temperature reaches 165°F.
06 -
Remove chicken from grill and let rest on a clean cutting board or plate for 10 minutes to allow juices to redistribute.
07 -
While chicken rests, grill pineapple rounds for 3 to 4 minutes per side until caramelized and marked by the grill.
08 -
Arrange the rested chicken thighs on a platter with grilled pineapple. Garnish with chopped green onions before serving.
# Notes:
01 -
Reserve glaze before adding chicken to prevent cross-contamination. Allowing chicken to rest after cooking enhances juiciness.