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Authentic Grilled Hawaiian Huli Huli Chicken with Classic Pineapple-Ginger Glaze

Four pieces of beautifully glazed and caramelized hawaiian huli huli chicken served on a white plate.
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Welcome to my kitchen! I am sharing my favorite recipe for Hawaiian Huli Huli Chicken. This grilled chicken gets its signature sweet and smoky flavor from a simple marinade and glaze featuring pineapple and ginger. It is perfect for your next summer cookout or an easy weeknight tropical dinner.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken thighs or drumsticks
  • 1 cup pineapple juice (unsweetened)
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup packed light brown sugar
  • 1/4 cup ketchup
  • 2 tablespoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup pineapple chunks (for grilling, optional)

Instructions

  1. Combine the marinade ingredients: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, minced garlic, rice vinegar, sesame oil, black pepper, and red pepper flakes until the sugar dissolves. This is your marinade and glaze base.
  2. Marinate the chicken: Place the chicken pieces in a large, resealable plastic bag or a shallow dish. Pour about 3/4 of the marinade mixture over the chicken, ensuring all pieces are coated. Reserve the remaining 1/4 cup of marinade for basting later.
  3. Refrigerate the chicken for at least 4 hours, or preferably overnight, to absorb the sweet and savory Hawaiian flavor.
  4. Prepare the grill: Preheat your grill to medium heat (about 350 to 400 degrees Fahrenheit). Clean and lightly oil the grates.
  5. Grill the chicken: Remove the chicken from the marinade, letting excess drip off. Discard the used marinade. Place the chicken skin-side down on the hot grill.
  6. Cook the chicken, turning every 5 to 7 minutes (this is the ‘huli huli’ method). Baste the chicken lightly with the reserved, unused marinade during the first half of the cooking time only.
  7. Continue grilling and turning until the internal temperature reaches 165 degrees Fahrenheit and the skin is deeply caramelized and slightly charred, about 25 to 35 minutes total, depending on the heat.
  8. If using, grill the pineapple chunks alongside the chicken until marked and slightly softened.
  9. Remove the Hawaiian Huli Huli Chicken from the grill and let it rest for 5 minutes before serving with grilled pineapple, if desired.

Notes

  • For extra juicy grilled chicken, use bone-in, skin-on thighs.
  • Serve this tropical BBQ chicken over white rice or alongside Hawaiian macaroni salad for a complete meal.
  • If you do not have a grill, you can bake this chicken at 400 degrees Fahrenheit for 35-40 minutes, basting halfway through.

Nutrition

Find it online: https://carlacooking.com/hawaiianhulichickenrecipe/