Grilled Hawaiian Huli Huli Chicken Recipe

This Grilled Huli Huli Chicken is everything you love about summer grilling—sticky, sweet, smoky, and absolutely loaded with flavor. Tender, marinated chicken thighs get kissed by pineapple juice, brown sugar, and a Hawaiian-inspired barbecue sauce that transforms a simple backyard meal into a tropical feast you’ll crave all year long.

Ingredients You’ll Need

Every ingredient in Grilled Huli Huli Chicken plays a starring role, from the tangy pineapple juice to the rich, caramelized sauce. This is one of those recipes where each simple item adds up to pure magic on the grill, so don’t skip or skimp on these essentials!

• Boneless Skinless Chicken Thighs (4-5 pounds): Thighs are ideal here—they stay extra juicy and soak up every ounce of marinade. You can also use bone-in or other cuts if you prefer.
• Packed Light Brown Sugar (½ cup): Adds classic sweetness and helps caramelize the outside for those irresistible grill marks.
• Ketchup (½ cup): The base for your sticky glaze, giving that bold color and rich tomato flavor.
• Light Soy Sauce (½ cup): Provides a salty, savory backdrop that balances all the sweet and tangy notes.
• Pineapple Juice, Canned (½ cup): The must-have ingredient for authentic Huli Huli flavor—don’t skip it!
• Ginger Paste or Minced Ginger (1 tablespoon): Fresh, spicy heat that kicks up the marinade’s tropical edge.
• Garlic Paste or Minced Garlic (1 tablespoon): For fragrant, savory depth in each bite.
• Apple Cider Vinegar (3 tablespoons): A pop of brightness that keeps the sauce from being too heavy.
• Cumin (½ teaspoon): Adds complexity and a subtle warmth right in the background.
• Coarse Black Pepper (½ teaspoon): Gives just the right amount of sharp bite.
• Paprika, Smoked or Sweet (½ teaspoon): Smoked paprika delivers that classic barbecue flavor; sweet will keep things mild but colorful.
• Pineapple Rings (Fresh or Canned): Grill these up alongside the chicken for a beautiful, caramelized garnish you’ll want to eat right off the grill.
• Sliced Green Onions (½ cup, for garnish): A fresh, zippy finish for serving.

Variations

You can absolutely customize Grilled Huli Huli Chicken to suit your crew’s tastes—think of this recipe as your personal passport to flavor creativity! Whether you’re feeding picky eaters, managing allergies, or just switching things up, it’s easy to adapt.

• Spicy Kick: Add a few dashes of hot sauce or a pinch of red pepper flakes to the marinade for a subtle heat that balances all that sweetness.
• Bone-In Chicken: Swap in bone-in thighs, legs, or even chicken quarters—just increase grilling time and check for doneness.
• Low-Sodium Option: Substitute low-sodium soy sauce to reduce saltiness without losing flavor.
• Vegetarian Twist: Use the same marinade for grilled tofu slabs, portobello mushrooms, or cauliflower steaks.
• Extra Pineapple: Toss pineapple chunks on the grill along with the rings for even more tropical goodness.

How to Make Grilled Huli Huli Chicken

Step 1: Mix and Prepare the Marinade

In a large bowl or a sturdy gallon-sized zip-top bag, combine the brown sugar, ketchup, soy sauce, pineapple juice, ginger, garlic, apple cider vinegar, cumin, black pepper, and paprika. Stir or shake everything together until the sugar dissolves and the mixture looks glossy and smooth. Scoop out ½ cup of this marinade and set it aside for later—you’ll use this as the finishing glaze.

Step 2: Marinate the Chicken

Add your chicken thighs to the bowl or bag with the marinade, then turn and toss until every piece is completely coated. Seal it up nice and tight, then pop it into the refrigerator for at least 4 hours or—if you’re planning ahead—overnight. This soaking time is what unlocks all the flavor and makes Grilled Huli Huli Chicken so melt-in-your-mouth delicious!

Step 3: Fire Up the Grill

When you’re ready to cook, preheat your grill to medium-high (about 400°F). While it heats up, brush the grill grates with a little oil to prevent sticking and get those gorgeous grill marks. Make sure to let any excess marinade drip off the chicken before placing it on the grill to avoid flare-ups.

Step 4: Grill the Chicken and Pineapple

Lay the chicken thighs out on the hot grill, leaving a bit of space in between each one. Cook for about 10 minutes without moving them—this helps develop a mouthwatering crust and those signature char lines. Flip each thigh and continue grilling for another 10 minutes, or until the thickest part reads 165°F. Around the halfway mark, add your pineapple rings and grill until they’re golden with a bit of caramelized char.

Step 5: Glaze and Serve

When the chicken and pineapple are done, transfer them to a serving platter. Warm the reserved marinade in a small saucepan or under the broiler to thicken it (never use the marinade the raw chicken was soaking in). Brush this shiny glaze all over your grilled chicken for that final, glossy finish. Garnish liberally with sliced green onions and enjoy every last bite of your Grilled Huli Huli Chicken!

How to Serve Grilled Huli Huli Chicken

Garnishes

For maximum color and brightness, scatter sliced green onions over your finished Grilled Huli Huli Chicken. A sprinkle of toasted sesame seeds adds a pretty crunch, and those caramelized, grilled pineapple rings not only look gorgeous but taste like sunshine in every bite.

Side Dishes

This chicken shines with simple sides like steamed jasmine rice, fluffy coconut rice, or even a big leafy salad with citrusy vinaigrette. For that true Hawaiian plate-lunch feel, add classic macaroni salad, grilled veggies, or fresh fruit on the side.

Creative Ways to Present

Try slicing the chicken and piling it onto soft Hawaiian rolls for irresistible sliders, or dice it for tacos, grain bowls, or even lettuce wraps. Serving on a big platter with all the grilled pineapple and a scattering of herbs instantly makes this a showstopper for your next cookout.

Make Ahead and Storage

Storing Leftovers

Store any leftover Grilled Huli Huli Chicken in an airtight container in the fridge for up to 2 days. The chicken will stay flavorful and moist, making it perfect for easy lunches or meal-prep bowls the next day.

Freezing

This chicken freezes beautifully! Let it cool completely, then pack into freezer-safe bags for up to 1 month (but skip freezing if you started with previously frozen chicken for food safety reasons). Thaw in the refrigerator overnight before reheating for best texture.

Reheating

To reheat, warm the chicken gently in a covered skillet over medium-low heat, or in the oven at 325°F until heated through. Adding a splash of water or leftover glaze keeps it juicy. If microwaving, cover and use low power to avoid drying it out.

FAQs

Final Thoughts

If you’re ready to bring a burst of island sunshine to your table, give this Grilled Huli Huli Chicken recipe a whirl! It’s ridiculously easy, always a crowd-pleaser, and every bite will have you dreaming of palm trees. Fire up your grill—and your appetite!

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