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Flavorful Hawaiian Huli Huli Grilled Chicken Recipe with Easy Pineapple Glaze

Hawaiian Huli Huli grilled chicken - featured image
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A juicy and tender Hawaiian Huli Huli grilled chicken with a sticky-sweet pineapple glaze that caramelizes perfectly on the grill, delivering a punch of island flavor with minimal fuss.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken thighs (preferably organic or free-range)
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1/4 cup freshly squeezed pineapple juice
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon sesame oil (optional)
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 cup pineapple juice (for glaze)
  • 3 tablespoons brown sugar (for glaze)
  • 2 tablespoons soy sauce (for glaze)
  • 1 tablespoon ketchup
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Prepare the Marinade: In a large mixing bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 cup pineapple juice, apple cider vinegar, minced garlic, grated ginger, sesame oil (if using), and black pepper.
  2. Marinate the Chicken: Add the chicken thighs to the bowl and toss to coat thoroughly. Cover with plastic wrap and refrigerate for at least 2 hours, ideally overnight.
  3. Make the Pineapple Glaze: In a small saucepan, combine pineapple juice, brown sugar, soy sauce, and ketchup. Bring to a gentle boil over medium heat, stirring frequently.
  4. Thicken the Glaze: Mix cornstarch with water until smooth. Slowly whisk into the simmering glaze. Continue cooking for 2-3 minutes until thickened. Remove from heat and set aside.
  5. Preheat the Grill: Heat grill to medium heat, about 350°F to 375°F (175°C to 190°C).
  6. Grill the Chicken: Place marinated chicken thighs skin-side down on the grill. Cook for about 6-7 minutes per side, flipping carefully.
  7. Apply the Glaze: During the last 10 minutes of grilling, brush the pineapple glaze generously on both sides every 3 minutes to build a sticky, caramelized coating.
  8. Check for Doneness: Use a meat thermometer to ensure the thickest part of the chicken reaches 165°F (74°C). Alternatively, cut into one piece to check that juices run clear.
  9. Rest the Chicken: Remove from grill and let rest for 5 minutes to redistribute juices.
  10. Serve: Plate chicken with a drizzle of leftover glaze and optional grilled pineapple slices.

Notes

Marinate chicken for at least 2 hours or overnight for best flavor. Apply glaze multiple times near the end of grilling to avoid burning. Use medium heat to prevent glaze from burning. Rest chicken before serving to keep it juicy. For gluten-free, substitute soy sauce with tamari or coconut aminos. The glaze can be made ahead and reheated before use.

Nutrition

Keywords: Huli Huli chicken, Hawaiian grilled chicken, pineapple glaze, grilled chicken recipe, easy BBQ chicken, tropical chicken marinade

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