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grilled huli huli chicken
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5 from 24 votes

Hawaiian Huli Huli Chicken

This delicious and flavor-packed Hawaiian Huli Huli Chicken is perfect for a fun summer cookout. It's marinated for hours and grilled to perfection. You can even bake it, if you prefer!
Prep Time20 minutes
Cook Time20 minutes
Marinate4 hours
Total Time4 hours 40 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 826kcal
Author: Tania

Ingredients

  • ½ cup light brown sugar, packed
  • ½ cup ketchup
  • 1 cup canned pineapple juice do NOT use fresh pineapple juice
  • ½ cup light soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon grated or minced fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground black pepper
  • 4 pounds boneless chicken thighs skin removed
  • Fresh pineapple slices to serve as a side
  • Olive or vegetable oil for the grill
  • Sliced green onions, for garnish optional

Instructions

  • In a large resealable bag, mix brown sugar, ketchup, canned pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, ginger, garlic, paprika, and ground black pepper until evenly combined.
  • Reserve ½ cup of the marinade and store in the fridge for later (you will use this to brush the chicken).
  • Add the chicken to the marinade in the resealable bag, making sure it’s all coated evenly. Seal the bag and marinate in the fridge for at least 4-6 hours or preferably overnight.
  • Remove the marinated chicken from the fridge and let it sit on the counter for about 20 minutes prior to grilling. Meanwhile, get a grill preheated and brush the grill grates with oil.
  • Cook the chicken: Grill chicken for 6 minutes on one side, then flip and cook for about 3 minutes. Baste the chicken with the reserved ½ cup of the marinade, then flip again and cook for another 1-2 minutes on each side at a time. Repeat until fully cooked through in the center. They should cook for about 15-16 minutes total. Remove from grill and let it rest for 10 minutes. Note: In order to avoid cross-contamination, only use the reserved marinade to brush the chicken.
  • Grill the pineapple sliced on both sides until you get grill marks.
  • Serve the chicken with the grilled pineapple and garnish with green onions. Enjoy!

Notes

  • For best flavors, marinate chicken for at least 4-6 hours or preferably overnight. You can marinate it for up to 48 hours.
  • Do NOT use fresh pineapple juice, as it contains an enzyme that will break down the chicken. Use canned or bottled pineapple juice.
  • Prefer to bake instead of grilling? Bake at 375 degrees for 30-35 minutes or until internal temperature reaches 165 degrees F. Then, brush with the reserved marinade and arrange pineapple slices on top, and broil for 2-3 minutes until caramelized.
 
Substitutions and variations:
  • Chicken thighs: chicken breasts, bone-in chicken thighs, drumsticks, etc. Note: cooking times may vary.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Calories: 826kcal | Carbohydrates: 41g | Protein: 52g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 296mg | Sodium: 1575mg | Potassium: 917mg | Fiber: 2g | Sugar: 35g | Vitamin A: 552IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 3mg