Description

Fire up your grill and bring a taste of the islands to your table with this mouthwatering Huli Huli Chicken—a tropical favorite known for its sticky-sweet glaze and smoky char. It’s the perfect blend of pineapple tang, soy-savory richness, and gingery heat, making it a standout choice for your next summer BBQ, weeknight dinner, or meal prep day.

This quick and easy recipe is bursting with bold flavors and irresistible aromas, offering a delicious way to spice up your grilled dinner ideas or inspire new chicken recipe ideas. Whether you’re craving something hearty for your backyard cookout or looking to explore Hawaiian-style dishes, this one checks all the boxes: juicy, flavorful, and just the right amount of sweet and savory.

Ingredients

4–6 boneless, skinless chicken thighs or breasts

1 cup pineapple juice

½ cup soy sauce

⅓ cup brown sugar

¼ cup ketchup

2 tbsp rice vinegar

1 tbsp fresh ginger, grated

2 garlic cloves, minced

1 tbsp sesame oil (optional)

Pineapple chunks or slices (optional)

Green onions or sesame seeds for garnish (optional)

Salt and pepper, to taste

Instructions

Make the marinade: In a bowl, whisk pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, and sesame oil.
Marinate the chicken: Pour 2/3 of the marinade over the chicken in a zip-top bag or dish. Seal and refrigerate for 4 to 12 hours.
Preheat your grill: Heat to medium-high and oil the grates.
Grill the chicken: Remove chicken from marinade, discard used marinade, and grill 5–7 minutes per side. Baste with reserved marinade while grilling.
Add pineapple: Grill pineapple slices in the last few minutes for extra sweetness (optional).
Rest and serve: Let chicken rest, then top with green onions or sesame seeds.

Prep Time: 10 minutes (plus marinating time)
Cook Time: 15 minutes
Category: Main Course