Hawaiian Huli Huli Chicken
Huli Huli Chicken
Grilled chicken thighs brushed with a glossy pineapple, soy sauce, ginger, garlic, and brown sugar glaze until smoky, sticky, and tender.
Huli Huli chicken is made for the grill: chicken turns over hot grates while a sweet-savory pineapple glaze cooks down into a lacquered finish. This version uses boneless skinless thighs because they stay juicy, cook evenly, and can handle repeated brushing without drying out.
The sauce leans on pineapple juice, soy sauce, brown sugar, fresh ginger, garlic, and a little ketchup for body. Half becomes the marinade, while the rest is simmered into a safe basting glaze that clings to the chicken and caramelizes during the final minutes of grilling.
Serve the chicken with steamed rice, grilled pineapple, cucumber salad, or macaroni salad for a plate that feels generous without being complicated. Letting the chicken rest for a few minutes after grilling keeps the glaze glossy and gives the juices time to settle.
Nutrition (per serving)
Directions
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1
Whisk the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, sesame oil, and black pepper in a bowl until the sugar starts to dissolve.
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2
Pour half of the sauce into a shallow dish or zip-top bag with the chicken thighs, turn to coat well, and refrigerate for at least 20 minutes while keeping the remaining sauce separate.
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3
Transfer the reserved sauce to a small saucepan and simmer over medium heat for 6 to 8 minutes, stirring often, until slightly thickened and glossy.
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4
Heat a grill to medium-high and oil the grates. Remove the chicken from the marinade and let excess drip away; discard the used marinade.
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5
Grill the chicken for 5 to 6 minutes on the first side, until distinct grill marks form and the edges begin to firm up.
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6
Flip the chicken, brush with the simmered glaze, and grill for another 5 to 6 minutes, brushing once more near the end.
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7
Continue cooking and turning as needed until the thickest pieces reach 165°F and the glaze is lightly charred in spots.
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8
Rest the chicken for 5 minutes, then slice or serve whole with scallions and any remaining cooked glaze spooned over the top.
Ingredients
- Boneless skinless chicken thighs:2 1/2 lb
- Pineapple juice:1 cup
- Soy sauce:1/2 cup
- Light brown sugar, packed:1/3 cup
- Ketchup:1/4 cup
- Rice vinegar:2 tbsp
- Fresh ginger, grated:1 1/2 tbsp
- Garlic cloves, minced:3
- Toasted sesame oil:1 tbsp
- Black pepper:1/2 tsp
- Neutral oil for the grill grates:1 tbsp
- Sliced scallions for serving:2 tbsp
Tips & Notes
- For the best glaze, simmer only the reserved sauce that never touched raw chicken.
- If using bone-in thighs, grill over indirect heat after searing and add 10 to 15 minutes to the cook time.
- Canned pineapple juice works well because it gives steady sweetness and acidity.
