Hawaiian Huli Huli Chicken (Print-Friendly Version)
Juicy grilled chicken in pineapple marinade with a sweet-savory finish, perfect for summer grilling.
# What You'll Need:
→ Main Ingredients
01 -
4 pounds boneless or bone-in chicken thighs
02 -
1/2 cup packed light brown sugar
03 -
1/2 cup ketchup
04 -
1 cup canned pineapple juice
05 -
1/2 cup light soy sauce
06 -
2 tablespoons Worcestershire sauce
07 -
2 tablespoons apple cider vinegar
08 -
1/2 teaspoon minced fresh ginger
09 -
4 cloves garlic, minced
10 -
1 teaspoon smoked paprika
11 -
1/2 teaspoon ground black pepper
→ Serving & Grilling
12 -
Fresh pineapple slices
13 -
Vegetable oil for the grill
14 -
Sliced green onions for garnish
# How to Make It:
01 -
In a large resealable bag, mix brown sugar, ketchup, pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, ginger, garlic, smoked paprika, and black pepper until fully blended.
02 -
Set aside 1/2 cup of the prepared marinade in the refrigerator for basting the chicken during grilling.
03 -
Add chicken thighs to the bag with marinade, coat evenly, seal, and refrigerate for 4–6 hours or overnight for deeper flavor.
04 -
Remove chicken from the fridge and let it rest at room temperature for 20–30 minutes. Preheat the grill and oil the grates.
05 -
Grill chicken for 6 minutes on one side, flip and grill for 3 minutes. Baste with reserved marinade, flip, and cook 1–2 minutes per side until the internal temperature reaches 165°F, totaling about 15–16 minutes.
06 -
Grill fresh pineapple slices on both sides until charred grill marks appear.
07 -
Serve grilled chicken with grilled pineapple slices and garnish with sliced green onions.
# Additional Tips:
01 -
For best flavor, marinate the chicken overnight or up to 48 hours before grilling.
02 -
Avoid using fresh pineapple juice as it can break down the chicken texture due to enzymes.
03 -
To bake instead of grill, cook chicken at 375°F for 30–35 minutes, then broil with marinade and pineapple slices for 2–3 minutes.