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Huli Huli Chicken

This Huli Huli Chicken is bursting with sweet, savory, and tangy Hawaiian flavors! Juicy grilled chicken thighs marinated in a luscious pineapple-soy sauce blend.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Hawaiian
Keyword: Chicken, Easy, Grilled, Marinated, Quick
Servings: 4 servings

Ingredients

  • 4 boneless, skinless chicken thighs
  • 1/4 cup soy sauce naturally brewed
  • 1/4 cup pineapple juice fresh or canned, 100%
  • 1/4 cup brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon sesame oil
  • 1 tablespoon minced ginger fresh
  • 2 cloves garlic minced
  • 1/2 teaspoon black pepper
  • 2 green onions sliced, for garnish
  • sesame seeds toasted, for garnish

Instructions

  • In a medium mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, sesame oil, minced ginger, minced garlic, and black pepper until the brown sugar is mostly dissolved and the ingredients are well combined.
  • Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal and refrigerate for at least 2 hours, ideally overnight.
  • Preheat your grill or grill pan to medium-high heat. Lightly oil the grates or pan to prevent sticking.
  • Remove the chicken from the marinade, shaking off excess liquid. Grill for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Baste occasionally with reserved marinade for extra flavor and glaze.
  • Transfer the chicken to a serving platter. Sprinkle sliced green onions and toasted sesame seeds on top. Serve with your favorite sides and enjoy.

Equipment

  • Mixing Bowl
  • Whisk or fork
  • Resealable Plastic Bag or Shallow Dish
  • Grill or Grill Pan
  • Meat Thermometer
  • Tongs
  • Serving Platter

Notes

  • Use a meat thermometer to avoid overcooking and keep the chicken juicy.
  • Reserve some marinade before adding raw chicken for basting; do not reuse marinade that touched raw chicken unless boiled.
  • For a thicker glaze, simmer leftover marinade before basting.
  • Try seasonal variations by adding pineapple chunks, apple cider vinegar, or orange juice with cinnamon.
  • Great for meal prep; store cooked chicken in the fridge up to 4 days and reheat gently.