Grilled Huli Huli Chicken

Why You’ll Love This Recipe

Huli Huli Chicken is not only packed with bold flavors, but it’s also incredibly easy to make. The marinade, made with pineapple juice, soy sauce, and brown sugar, creates a perfect balance of sweetness and tanginess that infuses the chicken with moisture and flavor. Grilling the chicken adds a delicious smokiness that complements the marinade beautifully. Whether you’re a fan of grilling or simply craving something tropical, this dish is sure to become a go-to favorite for your meals.

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 1/2 cup pineapple juice
• 1/4 cup soy sauce (low-sodium preferred)
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/4 teaspoon crushed red pepper flakes (optional for heat)
• 1 tablespoon cornstarch (optional for thickening)
• 1 tablespoon water (optional for cornstarch slurry)
• Green onions, chopped (for garnish, optional)
• Sesame seeds (for garnish, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, vegetable oil, garlic, ginger, and crushed red pepper flakes (if using). This is your marinade.
2. Place the chicken breasts or thighs into a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring that the chicken is fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours, for maximum flavor.
3. Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed.
4. Remove the chicken from the marinade, discarding any leftover marinade (unless you want to use it as a basting sauce).
5. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through, with nice grill marks on the outside.
6. While grilling, if you’d like a thicker glaze for your chicken, pour the leftover marinade into a small saucepan. Bring to a simmer over medium heat and cook for 3-5 minutes until the sauce has thickened. If needed, dissolve 1 tablespoon of cornstarch in 1 tablespoon of water and stir it into the sauce to thicken further.
7. Once the chicken is done, brush it with the thickened marinade and serve hot.
8. Garnish with chopped green onions and sesame seeds for an extra touch of flavor and presentation.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes (plus marinating time)
• Cook time: 12-15 minutes
• Total time: 22-25 minutes (plus marinating time)

Variations

• Add pineapple: For an extra burst of flavor, grill slices of fresh pineapple alongside the chicken and serve them together.
• Make it spicy: Increase the heat by adding more red pepper flakes or even a dash of hot sauce to the marinade for a spicier kick.
• Use chicken wings or drumsticks: If you prefer chicken wings or drumsticks, this recipe works great with those cuts as well. Just be sure to adjust the grilling time.
• Make it sweet and sour: Add a tablespoon of ketchup or a bit of mustard to the marinade for a tangier flavor.
• Add fresh herbs: For an extra layer of flavor, garnish the grilled chicken with fresh cilantro or basil.

Storage/Reheating

Leftover grilled Huli Huli chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in the microwave for 1-2 minutes or warm it in a skillet over medium heat until heated through. If desired, you can baste it with a little leftover sauce while reheating to keep it moist.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great option for this recipe. They are juicier and will soak up the marinade even better, making for an incredibly flavorful dish.

Can I make the marinade ahead of time?

Yes, you can prepare the marinade ahead of time and store it in the refrigerator for up to 3 days before using it to marinate the chicken.

Can I cook this chicken indoors if I don’t have a grill?

Yes, you can cook Huli Huli chicken indoors using a grill pan or a regular skillet. Just heat the pan over medium-high heat, and cook the chicken for about 5-7 minutes per side, or until fully cooked.

Can I use store-bought pineapple juice for this recipe?

Yes, store-bought pineapple juice works perfectly. Just make sure it’s 100% pure pineapple juice for the best flavor.

Can I marinate the chicken for longer than 4 hours?

You can marinate the chicken for up to 12 hours, but be cautious not to over-marinate, as the acidic vinegar in the marinade can break down the chicken too much and affect the texture.

Can I use this marinade for other meats?

Absolutely! This marinade works wonderfully with pork, shrimp, or even tofu. Just adjust the cooking times based on the protein you choose.

Can I double the marinade recipe?

Yes, you can double or even triple the marinade if you’re cooking for a larger group or want extra sauce to drizzle over the chicken after grilling.

How do I know when the chicken is done?

The chicken should reach an internal temperature of 165°F (74°C). You can check this with a meat thermometer to ensure it’s fully cooked.

Can I freeze the marinated chicken?

Yes, you can freeze the marinated chicken for up to 3 months. Just place the chicken and marinade in a freezer-safe bag or container and freeze it. When ready to cook, thaw it in the refrigerator overnight before grilling.

Can I add more sweetness to the marinade?

Yes, if you prefer a sweeter marinade, you can add more brown sugar or even honey to suit your taste.

Conclusion

Grilled Huli Huli Chicken is a flavorful, tropical dish that’s perfect for any occasion. With a sweet and savory marinade that’s easy to prepare and a smoky, caramelized finish from the grill, this dish delivers a taste of the islands with every bite. Whether you’re grilling outdoors or cooking inside, it’s an easy way to bring bold and exciting flavors to your table. Enjoy the sweetness of pineapple and the savory punch of soy sauce with this delicious, crowd-pleasing recipe!

Grilled Huli Huli Chicken

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Grilled Huli Huli Chicken is a Hawaiian-inspired dish with tender chicken marinated in a sweet and savory sauce, then grilled to perfection for a tropical, flavorful meal.

• Author: Laura
• Prep Time: 10 minutes (plus marinating time)
• Cook Time: 12-15 minutes
• Total Time: 22-25 minutes (plus marinating time)
• Yield: 4 servings
• Category: Main Dish
• Method: Grilling
• Cuisine: Hawaiian
• Diet: Gluten Free

Ingredients

1. 4 boneless, skinless chicken breasts or thighs
   
   1/2 cup pineapple juice
   
   1/4 cup soy sauce (low-sodium preferred)
   
   1/4 cup brown sugar
   
   2 tablespoons rice vinegar
   
   1 tablespoon vegetable oil
   
   2 cloves garlic, minced
   
   1 teaspoon fresh ginger, grated
   
   1/4 teaspoon crushed red pepper flakes (optional for heat)
   
   1 tablespoon cornstarch (optional for thickening)
   
   1 tablespoon water (optional for cornstarch slurry)
   
   Green onions, chopped (for garnish, optional)
   
   Sesame seeds (for garnish, optional)

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Instructions

In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, vegetable oil, garlic, ginger, and crushed red pepper flakes (if using). This is your marinade.

1. Place the chicken breasts or thighs into a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring that the chicken is fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours, for maximum flavor.
2. Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed.
3. Remove the chicken from the marinade, discarding any leftover marinade (unless you want to use it as a basting sauce).
4. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through, with nice grill marks on the outside.
5. While grilling, if you’d like a thicker glaze for your chicken, pour the leftover marinade into a small saucepan. Bring to a simmer over medium heat and cook for 3-5 minutes until the sauce has thickened. If needed, dissolve 1 tablespoon of cornstarch in 1 tablespoon of water and stir it into the sauce to thicken further.
6. Once the chicken is done, brush it with the thickened marinade and serve hot.
7. Garnish with chopped green onions and sesame seeds for an extra touch of flavor and presentation.

Notes

• For an extra burst of flavor, grill slices of fresh pineapple alongside the chicken and serve them together.
• If you prefer a spicier dish, increase the amount of red pepper flakes or add a dash of hot sauce to the marinade.
• This marinade also works well with chicken wings, drumsticks, pork, shrimp, or tofu.
• For a tangier version, add a tablespoon of mustard or ketchup to the marinade.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 14g
• Sodium: 690mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 70mg