Description
Juicy, smoky, and sweet, this Hawaiian Huli Huli Chicken features a pineapple-soy glaze that caramelizes beautifully on the grill. A tropical, crowd-pleasing favorite perfect for summer cookouts or easy weeknight dinners.
Ingredients
1 cup pineapple juice
½ cup soy sauce
½ cup brown sugar
⅓ cup ketchup
¼ cup sherry or rice vinegar
2–3 lbs boneless chicken thighs or drumsticks
Instructions
- In a mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, and vinegar until sugar is dissolved and the marinade is smooth.
- Place chicken in a large zip-top bag or shallow dish and pour the marinade over it. Coat evenly, seal, and refrigerate for at least 4 hours or overnight for best flavor.
- Preheat the grill to medium heat and lightly oil the grates to prevent sticking.
- Remove chicken from the marinade, letting excess drip off. Boil the remaining marinade for a few minutes to make it safe for basting.
- Grill chicken for 5–7 minutes per side, basting occasionally with the boiled marinade, until fully cooked and slightly charred.
- Transfer to a platter and let rest for 5 minutes before serving. Garnish with chopped green onions or fresh pineapple slices if desired.
Notes
For extra depth, add minced garlic or fresh grated ginger to the marinade.
To make it spicy, mix in chili flakes or a spoonful of sriracha.
No grill? Bake at 400°F for 25–30 minutes, then broil for 2–3 minutes to caramelize.
Simmer leftover marinade until thickened for a delicious glaze.
This marinade also works great for pork, shrimp, or tofu.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 20 g
- Sodium: 980 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 140 mg
