This is a Huli Huli Chicken recipe that is faithful to the Hawaiian-style glaze everyone loves: sweet, tangy, and just the right amount of char. It lands on the table fast if you prep smart, and it travels well to picnics or a weeknight dinner. The marinade doubles as a basting sauce (with a quick boil), which gives the finished chicken that sticky, lacquered exterior without any guesswork.

I like this version because the ingredients list is straightforward and the steps are very forgiving. You can marinate for as little as 30 minutes or let the flavor deepen overnight. The recipe focuses on boneless, skinless thighs for reliable juiciness and even cooking on the grill.

Below I’ll guide you through shopping, equipment, easy swaps, and the exact cooking steps so you get consistent results. Read the shopping guide before you buy staples—some items, like canned pineapple juice, are important for the right flavor profile.

Ingredients

1/2 cup (12 ml) pineapple juice (not fresh) — provides sweetness and tang; use canned pineapple juice or the juice from a can of pineapple.
1/2 cup (115 g) tomato ketchup — forms the savory-sweet base of the glaze and helps thicken during basting.
1/2 cup (100 g) light brown sugar — adds caramelized sweetness and helps create a glossy finish.
1/4 cup (60 ml) soy sauce — brings saltiness and umami; balances the sweetness.
2 tablespoons (30 ml) unseasoned rice vinegar — brightens the sauce and cuts through the sugar.
1 tablespoon (15 ml) sesame oil (not toasted sesame oil) — adds subtle sesame aroma; use plain sesame oil, not the toasted kind.
1–2 teaspoons Sriracha (adjust to taste) — gives gentle heat; add more if you like it spicy.
3 cloves garlic (minced) — adds savory depth; mince finely so it disperses in the glaze.
1 tablespoon fresh ginger (grated) — provides fresh, warm sharpness; grate finely so it blends into the sauce.
2 pounds (900 g) boneless skinless chicken thighs — chosen for flavor and moisture; trim large pieces for even cooking.

Your Shopping Guide

Before you head to the store, check your pantry for ketchup, soy sauce, and brown sugar. These are the backbone of the glaze and you’ll want them on hand in the exact forms called for: light brown sugar and unseasoned rice vinegar specifically. Don’t swap toasted sesame oil for the sesame oil called for here—the flavor is stronger and will alter the balance.

Buy canned pineapple juice rather than attempting to use fresh pineapple or fresh-squeezed juice; the canned juice has a consistent sweetness and acidity that the recipe expects. For the chicken, pick boneless, skinless thighs that are similar in size so they cook evenly. If they’re particularly thick, consider butterfly-slicing or pounding to uniform thickness.

If you don’t grill often, you can still make this recipe: see the “Tools & Equipment Needed” and “Vegan & Vegetarian Swaps” sections for options and workarounds.

Huli Huli Chicken — Do This Next

In a large bowl or jug, combine 1/2 cup (12 ml) pineapple juice (not fresh), 1/2 cup (115 g) tomato ketchup, 1/2 cup (100 g) light brown sugar, 1/4 cup (60 ml) soy sauce, 2 tablespoons (30 ml) unseasoned rice vinegar, 1 tablespoon (15 ml) sesame oil (not toasted sesame oil), 1–2 teaspoons Sriracha (adjust to taste), 3 cloves garlic (minced), and 1 tablespoon fresh ginger (grated). Whisk until the sugar is mostly dissolved and the mixture is uniform.
Pour half of the marinade into a clean, heatproof bowl or container and set it aside for basting.
Add the 2 pounds (900 g) boneless skinless chicken thighs to the remaining marinade, toss to coat thoroughly, then cover the bowl (or seal the chicken and marinade in a zip-top bag) and refrigerate for at least 30 minutes and up to 24 hours.
When ready to cook, preheat the grill to medium-high. Clean and oil the grill grates.
While the grill preheats, place the reserved marinade in a small saucepan, bring it to a boil, then reduce heat and simmer 1–2 minutes. Remove from heat and keep warm—this cooks the reserved marinade so it’s safe to use for basting.
Remove the chicken from the marinade and let any excess drip off. Discard the marinade that was in contact with the raw chicken.
Place the chicken on the preheated grill. Grill, turning and brushing with the cooked reserved marinade every 2–3 minutes, until the chicken reaches an internal temperature of 165°F (74°C). For boneless skinless thighs this typically takes about 10–15 minutes total—start with 3–5 minutes per side, then continue turning and basting until fully cooked.
Transfer the cooked chicken to a cutting board, let rest 5 minutes, then slice and serve.

What You’ll Love About This Recipe

The balance is dependable: sweet from pineapple and brown sugar, tang from ketchup and rice vinegar, and savory depth from soy sauce and garlic. The quick boil of the reserved marinade means you can safely baste often and build layers of glaze. That frequent basting is what gives Huli Huli Chicken its signature glossy coating.

Thighs keep the meat moist while developing char from the grill. You can start serving in about 45 minutes if you marinate only briefly, or plan ahead and marinate overnight for deeper flavor. It’s flexible without being finicky.

Vegan & Vegetarian Swaps

Want the Huli Huli flavor without chicken? Here are reliable swaps that keep the spirit of the dish:

Firm tofu — press well, cut into thick slabs, marinate and grill similarly. Brush with the cooked reserved glaze to build the same sticky finish.
Portobello mushrooms — marinate and grill; they get meaty and hold up well to basting.
Cauliflower steaks — slice thick, parboil briefly if very raw, then finish on the grill with lots of glaze.

Note: the recipe’s glaze contains fish-free ingredients, so it’s already vegetarian/vegan friendly if you swap the protein. Keep the reserved-marinate boil step for food safety if your protein has been in contact with raw marinade.

Tools & Equipment Needed

Minimal and practical. If you own these items, you’ll move through the recipe smoothly:

Grill (gas or charcoal) — for authentic char and flavor.
Small saucepan — to boil the reserved marinade for safe basting.
Large bowl or jug — to mix the marinade and to marinate the chicken.
Heatproof bowl or container — to hold the reserved marinade while you grill.
Instant-read thermometer — the fastest way to confirm the chicken reaches 165°F (74°C).
Grill brush or oil-soaked towel — to oil grates and prevent sticking.
Zip-top bag (optional) — for easy, evenly coated marinating.

Easy-to-Miss Gotchas

There are a few small things that can derail results if you overlook them. Watch for these:

Using fresh pineapple juice instead of canned. Fresh juice has different acidity and can throw off the balance.
Skipping the reserved-marinate boil. Basting with uncooked marinade risks cross-contamination.
Not oiling the grill grates. Even well-marinated thighs can stick if the grates aren’t clean and oiled.
Cooking thighs that are wildly uneven in thickness. Heavy pieces will overcook on the outside before the center reaches 165°F.
Rushing the resting time. A 5-minute rest redistributes juices and makes slicing neater.

Allergy-Friendly Swaps

Several ingredients here can be swapped to accommodate common allergies without losing the base flavor:

Soy sauce allergy — use tamari (if gluten-free is needed choose tamari labeled gluten-free) or coconut aminos for a soy-free alternative. Expect a slightly different flavor and adjust salt if needed.
Sesame allergy — omit sesame oil; use a neutral oil like canola or vegetable to preserve mouthfeel.
Garlic/ginger issues — reduce amounts or use powdered substitutes carefully; the dish will be milder.
Spice sensitivity — skip the Sriracha or replace with a pinch of cayenne for controlled heat.

Testing Timeline

If you’re testing this recipe for the first time, follow this timeline to keep everything on track:

0:00 — Mix the marinade and set aside half for basting.
0:10 — Add chicken to marinade and refrigerate for at least 30 minutes (short test) or up to 24 hours (full flavor test).
30–1440 minutes — Preheat grill about 10–15 minutes before cooking; clean and oil grates.
30 minutes before serving — Bring reserved marinade to a boil and simmer 1–2 minutes; keep warm.
Start cooking — Grill 10–15 minutes total for thighs, basting every 2–3 minutes; check internal temp for 165°F (74°C).
Finish — Let rest 5 minutes, then slice and serve.

Keep-It-Fresh Plan

Cooked Huli Huli Chicken keeps well in the refrigerator for 3–4 days. Store sliced or whole in an airtight container. Reheat gently in a 300°F oven until warmed through to preserve moisture; you can also re-glaze with a little extra cooked reserved marinade (heat it before using) and finish under the broiler for a minute to re-establish that glossy glaze.

For freezing, portion the cooked chicken and vacuum-seal or wrap tightly. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. Do not freeze raw chicken in the mixed marinade unless you’re planning to cook it directly from frozen and can safely handle the excess liquid—label clearly and thaw safely.

Common Qs About Huli Huli Chicken

Q: Can I make this in the oven?

A: Yes. Roast at 425°F (220°C) on a baking sheet for roughly 18–25 minutes depending on thickness, turning and basting with the cooked reserved marinade every 6–8 minutes. Finish under the broiler for a minute or two if you want extra char.

Q: Can I use chicken breasts instead of thighs?

A: You can, but breasts cook faster and can dry out. If using breasts, watch the internal temperature closely and remove at 160°F, letting carryover bring them to 165°F while resting.

Q: What if I forget to reserve half the marinade?

A: If you don’t reserve any, you can still cook the chicken without basting; it will have less glaze but will still be flavorful. Avoid using raw marinade for basting unless you boil it first.

Q: Is there an easy way to make a larger batch?

A: Double the ingredients for the marinade and use multiple grill zones or cook in batches. Keep cooked chicken warm loosely tented while other batches finish.

Final Bite

This Huli Huli Chicken is a reliable, crowd-pleasing recipe that balances sweet, savory, and tang. Follow the simple rule: reserve half the marinade and boil it before basting, and you’ll get that classic sticky glaze every time. The rest is down to your grill and timing—keep an eye on the heat, baste often, and rest before slicing. Serve with rice, a simple green salad, or grilled pineapple for an easy, satisfying meal.

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Huli Huli Chicken

Grilled Huli Huli-style chicken thighs marinated in a sweet-savory pineapple-soy glaze and basted with reserved, cooked marinade.

Prep Time10

Cook Time15

Total Time55

Servings: 4 servings

Ingredients

?1/2 cup 12 mlpineapple juicenot fresh
?1/2 cup 115 gtomato ketchup
?1/2 cup 100 glight brown sugar
?1/4 cup 60 mlsoy sauce
?2 tablespoons 30 mlunseasoned rice vinegar
?1 tablespoon 15 mlsesame oilnot toasted sesame oil
?1-2 teaspoonsSrirachaadjust to taste
?3 clovesgarlicminced
?1 tablespoonfresh gingergrated
?2 pounds 900 gboneless skinless chicken thighs

Instructions

In a large bowl or jug, combine 1/2 cup (12 ml) pineapple juice (not fresh), 1/2 cup (115 g) tomato ketchup, 1/2 cup (100 g) light brown sugar, 1/4 cup (60 ml) soy sauce, 2 tablespoons (30 ml) unseasoned rice vinegar, 1 tablespoon (15 ml) sesame oil (not toasted sesame oil), 1–2 teaspoons Sriracha (adjust to taste), 3 cloves garlic (minced), and 1 tablespoon fresh ginger (grated). Whisk until the sugar is mostly dissolved and the mixture is uniform.
Pour half of the marinade into a clean, heatproof bowl or container and set it aside for basting.
Add the 2 pounds (900 g) boneless skinless chicken thighs to the remaining marinade, toss to coat thoroughly, then cover the bowl (or seal the chicken and marinade in a zip-top bag) and refrigerate for at least 30 minutes and up to 24 hours.
When ready to cook, preheat the grill to medium-high. Clean and oil the grill grates.
While the grill preheats, place the reserved marinade in a small saucepan, bring it to a boil, then reduce heat and simmer 1–2 minutes. Remove from heat and keep warm—this cooks the reserved marinade so it’s safe to use for basting.
Remove the chicken from the marinade and let any excess drip off. Discard the marinade that was in contact with the raw chicken.
Place the chicken on the preheated grill. Grill, turning and brushing with the cooked reserved marinade every 2–3 minutes, until the chicken reaches an internal temperature of 165°F (74°C). For boneless skinless thighs this typically takes about 10–15 minutes total—start with 3–5 minutes per side, then continue turning and basting until fully cooked.
Transfer the cooked chicken to a cutting board, let rest 5 minutes, then slice and serve.

Equipment

Mixing Bowl
Outdoor grill or grill pan

Notes

Remember to split up the marinade.Half of the pineapple juice mixture is for marinating the chicken, and the other half will be for adding while you’re grilling. To avoid cross-contamination reserve half of the mixture before adding the chicken to it.
Chicken is fully cookedwhen it reaches an internal temperature of 165°F/74°C. Chicken thighs cook fairly quickly on a hot grill, so be sure to keep an eye on them.
Keep turning!The key to deliciously caramelized chicken is to baste the chicken with the marinade several times, turning over after each application.
Let it rest:For juicy chicken, allow it to rest for about 5 minutes before cutting into it. This gives all of the juices a chance to reabsorb into the meat.
Grill some pineapple:Pineapple slices or spears only take a few minutes on the grill, so you can grill them after the chicken comes off the grill, while it’s resting.
To Store:Leftovers can be stored for up to four days in the fridge or frozen for up to three months.