Hawaiian Huli Huli Chicken

This juicy grilled chicken brings a taste of Hawaii to your summer table with its sweet and savory pineapple marinade that caramelizes beautifully on the grill for tender smoky bites your family will crave

I first made this on a warm Saturday when we had friends over for a casual backyard dinner and now it is our go to grilled chicken when we want something bright and flavorful without much fuss

Ingredients

• Boneless chicken thighs: for juicy texture and quicker cooking on the grill choose high quality fresh chicken if possible
• Light brown sugar: adds caramel notes and balances acidity in the marinade
• Ketchup: adds body and tang to the sauce for a sticky finish
• Canned pineapple juice: brings tropical sweetness and is stable for marinades
• Light soy sauce: adds salt and umami without overpowering the pineapple notes
• Worcestershire sauce: deepens the savory flavors for a rich grilled taste
• Apple cider vinegar: adds brightness to balance sweetness
• Fresh ginger: adds gentle heat and warmth to the marinade
• Garlic: provides aromatic depth and savory foundation
• Smoked paprika: adds a hint of smokiness that complements grilling
• Ground black pepper: gives a subtle kick and balances sweetness
• Fresh pineapple slices: add charred sweetness and visual appeal when serving
• Vegetable oil: keeps the grill grates ready for even cooking
• Sliced green onions: add freshness and color to the final dish

Step by Step Instructions

Prepare Marinade:

Combine brown sugar ketchup pineapple juice soy sauce Worcestershire sauce apple cider vinegar ginger garlic smoked paprika and black pepper in a large resealable bag and mix thoroughly for a smooth marinade

Reserve Marinade:

Take out half a cup of the marinade and keep it in the refrigerator to use for basting during grilling

Marinate Chicken:

Add the chicken thighs into the marinade bag ensuring each piece is well coated seal the bag and refrigerate for at least four to six hours or overnight for deeper flavor

Bring to Room Temperature:

Remove the chicken from the fridge and let it sit at room temperature for twenty to thirty minutes while you preheat the grill and oil the grates for even cooking

Grill Chicken:

Place chicken on the grill cooking for six minutes on one side then flipping and grilling for three more minutes baste with reserved marinade flip again and cook for one to two more minutes per side until the internal temperature reaches one hundred sixty five degrees Fahrenheit for juicy tender results

Grill Pineapple:

Place pineapple slices on the grill turning them to achieve charred grill marks on both sides which brings out their natural sweetness

Serve and Garnish:

Plate the grilled chicken with the charred pineapple slices and top with fresh sliced green onions for a burst of color and freshness

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My favorite part of this recipe is seeing the grill marks on the pineapple slices and smelling the sweet smoky aroma while the chicken cooks it reminds me of our summer gatherings where we laugh over simple meals that feel special

Storage Tips

Store leftover chicken in an airtight container in the refrigerator for up to three days reheat gently to maintain moisture without drying it out

Ingredient Substitutions

You can use bone in chicken thighs for even richer flavor adjusting cooking time as needed or substitute low sodium soy sauce if you need to reduce salt content without losing umami depth

Serving Suggestions

Serve with coconut rice or a fresh cabbage slaw for a bright crunchy side or wrap slices of the grilled chicken and pineapple in warm tortillas for easy summer tacos

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Common Recipe Questions

→ Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but monitor the grill closely to prevent drying. Thighs retain more moisture and flavor during grilling.

→ Why should I avoid fresh pineapple juice?

Fresh pineapple juice contains enzymes that break down meat excessively, leading to mushy texture. Use canned pineapple juice for best results.

→ How long should I marinate the chicken?

For the best flavor, marinate the chicken for at least 4-6 hours or overnight. You can marinate up to 48 hours for deeper flavor.

→ Can I bake instead of grill?

Yes, bake the chicken at 375°F for 30-35 minutes, then broil with marinade and pineapple slices for 2-3 minutes to add caramelization.

→ What sides pair well with Huli Huli chicken?

Serve with steamed rice, fresh green salads, grilled vegetables, or Hawaiian macaroni salad to complement the sweet-savory flavors.