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Authentic Grilled Hawaiian Huli Huli Chicken with Pineapple-Ginger Glaze

Two pieces of juicy hawaiian huli huli chicken with a dark, sticky glaze served next to a slice of grilled pineapple.
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Make this sweet and smoky Hawaiian Huli Huli Chicken on your grill. This recipe uses a tangy pineapple-ginger glaze for incredibly juicy, caramelized chicken perfect for your next backyard BBQ or weeknight dinner.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken thighs or drumsticks
  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar, packed
  • 1/4 cup ketchup
  • 2 tablespoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground ginger
  • 1 fresh pineapple, sliced into 1/2-inch rings (for grilling and serving)

Instructions

  1. Prepare the marinade: In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, fresh ginger, minced garlic, rice vinegar, sesame oil, black pepper, and ground ginger. This is your best Huli Huli sauce.
  2. Marinate the chicken: Place the chicken pieces in a large, resealable bag or shallow dish. Pour about 3/4 of the marinade over the chicken, reserving the remaining 1/4 cup for basting. Seal the bag and refrigerate for at least 4 hours, or preferably overnight, for maximum flavor.
  3. Prepare the grill: Preheat your grill to medium heat (about 350 to 400 degrees Fahrenheit). Clean and lightly oil the grates.
  4. Grill the chicken: Remove the chicken from the marinade, letting excess drip off. Discard the used marinade. Place the chicken skin-side down on the preheated grill.
  5. Cook the chicken: Grill for 15 to 20 minutes per side, turning occasionally until the internal temperature reaches 165 degrees Fahrenheit and the skin is nicely browned and slightly charred.
  6. Baste during cooking: During the last 10 minutes of grilling, begin brushing the chicken frequently with the reserved basting sauce. This creates the sticky, caramelized chicken recipe finish.
  7. Grill pineapple: While the chicken finishes, grill the pineapple slices over medium heat for 2 to 3 minutes per side until grill marks appear and the edges caramelize.
  8. Rest and serve: Remove the chicken from the grill and let it rest for 5 minutes. Serve the juicy grilled chicken thighs topped with the grilled pineapple slices for a Huli Huli Chicken Stack presentation.

Notes

  • For an even deeper flavor, you can reduce the reserved basting sauce on the stovetop until it thickens slightly before using it for basting.
  • If you prefer to bake instead of grill, place the marinated chicken on a rack over a baking sheet and bake at 400 degrees Fahrenheit for 35 to 45 minutes, basting during the last 15 minutes.
  • This chicken pairs well with white rice and a simple Hawaiian side dishes pairing like coleslaw or a fresh green salad.

Nutrition

Find it online: https://mdlatdmm.com/hawaiianhulichickenrecipe/