Tropical Flavor Explosion: I love how the pineapple juice, brown sugar, and soy sauce come together to create that irresistible sweet-and-savory glaze that clings to every bite.
Perfect for the Grill: Whether I’m firing up the barbecue or using a grill pan indoors, this chicken gets beautifully caramelized and smoky, making it ideal for summer cookouts or weekend dinners.
Family-Friendly and Crowd-Pleasing: Every time I serve this, everyone asks for seconds. The flavors are universally loved, and the glossy glaze is downright addictive.
Make-Ahead Magic: I can marinate the chicken overnight, so the flavors sink in deep. It’s great for prepping ahead when I want to entertain or simplify dinner.
Versatile and Easy: I serve this with rice, grilled veggies, or even in tacos or lettuce wraps. However I plate it, it always delivers big flavor with minimal effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
1 cup pineapple juice
-
½ cup soy sauce
-
½ cup brown sugar
-
⅓ cup ketchup
-
¼ cup sherry or rice vinegar
Note: While the full recipe isn’t provided, I typically pair this marinade with 2 to 3 pounds of boneless chicken thighs or drumsticks for maximum juiciness and flavor.
Directions
-
Make the Marinade
In a bowl, I whisk together the pineapple juice, soy sauce, brown sugar, ketchup, and vinegar until the sugar is fully dissolved and the sauce is smooth. -
Marinate the Chicken
I place the chicken in a large zip-top bag or shallow container and pour the marinade over it. I make sure it’s fully coated, then cover and refrigerate for at least 4 hours—or overnight for the best flavor. -
Preheat the Grill
When I’m ready to cook, I preheat my grill to medium heat. I oil the grates lightly to prevent sticking. -
Grill the Chicken
I remove the chicken from the marinade, letting the excess drip off, and place it on the grill. I cook for 5–7 minutes per side, basting occasionally with the leftover marinade (boiled separately for safety) until the chicken is cooked through and slightly charred. -
Rest and Serve
Once done, I let the chicken rest for a few minutes before slicing or serving whole. I love to garnish it with chopped green onions or fresh pineapple slices for an extra island touch.
Servings and timing
-
Servings: 4–6
-
Prep Time: 10 minutes
-
Marinate Time: 4–12 hours
-
Cook Time: 15–20 minutes
-
Total Time: Up to 12 hours with marination
Variations
-
Spicy Kick: I add a teaspoon of chili flakes or sriracha to the marinade for a sweet and spicy combo.
-
Oven-Baked Version: When I can’t grill, I bake the marinated chicken at 400°F for 25–30 minutes, then broil for a couple of minutes to caramelize the top.
-
Tropical Twist: I sometimes blend in fresh grated ginger or minced garlic to add depth to the marinade.
-
Pineapple Glaze: I simmer the leftover marinade until thickened into a glaze, then brush it over the chicken just before serving.
-
Different Proteins: I’ve used the same marinade for pork chops, shrimp, and even tofu—it’s that good.
Storage/Reheating
-
Refrigeration: I store leftovers in an airtight container in the fridge for up to 3 days.
-
Freezing: I freeze the marinated (raw) chicken for up to 3 months. It’s a great way to meal prep ahead.
-
Reheating: I reheat gently in the microwave or in a skillet over medium heat, adding a splash of pineapple juice to keep it juicy.
FAQs
Can I use canned pineapple juice?
Yes! I often use 100% canned pineapple juice—it works perfectly in the marinade and is easy to keep on hand.
What kind of chicken works best?
I prefer boneless, skinless chicken thighs for maximum flavor and tenderness, but bone-in thighs or drumsticks work great too.
Can I bake instead of grill?
Definitely. I bake the chicken at 400°F for about 30 minutes, then broil for 2–3 minutes to get that golden caramelized top.
How long should I marinate the chicken?
I try to marinate for at least 4 hours, but overnight gives the best depth of flavor.
Can I make the marinade ahead of time?
Yes! I mix the marinade a day or two in advance and store it in the fridge until I’m ready to use it.
Conclusion
Hawaiian Huli Huli Chicken is one of those recipes that instantly transports me to a tropical island with every bite. It’s juicy, smoky, sweet, and savory all at once—and it’s unbelievably easy to make. Whether I’m grilling outside or baking it in the oven, this dish is always a hit, and one I come back to again and again.
