This easy Huli Huli chicken brings all those irresistible sweet, savory, tropical flavors to the grill, without requiring a rotisserie or a whole afternoon. Boneless, skinless chicken thighs are marinated in a pineapple-soy mixture, then coated with a flavorful dry rub before grilling for beautifully caramelized, smoky edges. There’s very little work involved, but the key to achieving deep flavor is letting the chicken marinate for at least 4 hours. Served over white rice with grilled pineapple, this simpler, just-as-delicious take on the Hawaiian classic makes an easy weeknight dinner and perfect to serve a crowd.
Huli Your Chicken
One bite of this Huli Huli chicken and you’ll understand why this Hawaiian-inspired dish is such a favorite for grilling. The unique combination of pineapple juice, soy sauce, ketchup, ginger, and garlic creates a marinade that is sweet, savory, tangy, and wonderfully fragrant. Once the chicken hits the hot grill, the marinade caramelizes around the edges, giving it that irresistible combination of juicy meat and smoky, charred flavor.
In Hawaii, Huli Huli chicken is traditionally prepared with a whole chicken cooked on a rotisserie. As the chicken “huli” (huli means “turn” in Hawaiian) it is continuously basted with a sweet and savory marinade. The result is melt-in-your mouth chicken infused with incredible depth of flavor. I love rotisserie chicken so very much, but alas, most of us don’t have a rotisserie on our grill, nor the time to spritz a chicken for over an hour while it turns and turns.
This version is a simpler adaptation for the home cook, using boneless, skinless chicken thighs. It’s not a traditional Hawaiian preparation, but it still delivers the sweet, savory, tropical-inspired flavor I love about this Hawaiian classic—without the extra time and fuss.
These grilled Huli Huli chicken thighs are simple enough for a weeknight, but feel celebratory enough to serve to guests especially if you serve it with grilled pineapple rings. Yum!
Notes On Ingredients
- Chicken thighs: Traditional roadside Huli Huli chicken in Hawaii is typically made with a whole cut-up chicken. To keep this recipe fast and simple, I use boneless skinless chicken thighs instead. They’re a great choice for grilling because they take well to marinades, cook quickly and develop a nice crispy exterior without drying out. Bone-in chicken thighs, chicken breasts, or chicken legs, will also work; just be sure to adjust the cooking time accordingly.
- Sweetener: Huli Huli chicken should be mildly sweet, but not overly so. I use honey, but brown sugar or coconut sugar will also work.
- Ketchup: Adds a touch more sweetness along with a little tang.
- Vinegar: A few tablespoons of vinegar help balance the sweetness in the marinade. I use apple cider vinegar (sorry, I forgot to show it in the photos!), but rice vinegar works beautifully too.
- Ginger and garlic: These are essential aromatics in Huli Huli chicken, so don’t skimp. Ginger, in particular, adds the distinctive flavor found in a classic Huli Huli marinade.
- Soy sauce: Adds saltiness and savory, umami flavor to the marinade.
- Pineapple juice: For this marinade, I recommend shelf-stable canned pineapple juice rather than fresh. Fresh pineapple juice contains more bromelain, an enzyme that can break down the proteins in chicken and make the texture mushy if the chicken marinates for too long. Canned pineapple juice still provides some tenderizing benefits without over-softening the meat.
- Dry rub: In Hawaii, many places that sell Huli Huli rotisserie chicken coat the chicken with a dry rub after marinating and just before grilling. I do the same here with the chicken thighs for an extra layer of flavor. The spices are very simple: sweet paprika, smoked paprika, garlic powder, salt, pepper, and a smidge of cayenne. The cayenne pepper is optional for a little background heat. It won’t make the chicken spicy, but adds a subtle kick.
Pineapple: I love my Huli Huli chicken with grilled pineapple. My Dominican upbringing makes me think I’m an expert at picking the perfect pineapple but I live in Canada where pineapples have travelled a long way which means I miss more often than not. You can’t beat the cored pineapples sold at supermarkets (just slice into rings) or you can find peeled spears at Costco almost year-round.
How To Make Grilled Huli Huli Chicken
Make Marinade: In a 2-cup measuring jar, combine all the marinade ingredients (not the dry rub). Mix thoroughly, then remove 1/3 cup of the marinade and set aside for basting.
Marinate chicken: Pat the chicken thighs dry with paper towels then place in a large glass bowl or Ziplock bag. Pour the remaining marinade over the chicken and toss, or massage, to coat. Cover and refrigerate for at least 4 hours and up to overnight.
Grill chicken: Remove chicken from marinade and place on a clean large plate or baking sheet lined with parchment paper (for easy clean-up). Drizzle the top of the chicken lightly with olive oil, then sprinkle with dry rub mixture. Grill chicken until golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 175º to 185ºF. NOTE: I like my chicken thighs to reach an internal temperature of about 175ºF as opposed to 165ºF. This higher internal temperature ensures they are not only cooked through, but extra tender.
Grill pineapple: If grilling pineapple, place the pineapple rings on the grill grates over medium-high heat. Grill for 1-2 minutes a side, or until lightly charred and grill marks appear.
Tips And Variations
Pineapple juice: Since the marinade doesn’t call for a lot of pineapple juice I buy the small cans of pineapple juice (Dole’s brand). If you can’t find the small cans, you can buy the cans of sliced pineapple and just tip out the juice.
Don’t skip the marinating time. The marinade not only infuses the chicken with sweet, savory flavor but also helps tenderize the meat, keeping it exceptionally juicy. For the best results, marinate the chicken for at least 2 hours and up to overnight. These chicken thighs are deeply savory, even when marinated for only a couple of hours. Just be sure not to marinate for longer than 24 hours, as the acid in the marinade can begin to alter the texture of the meat.
Baste sparingly. Unlike a whole chicken which can benefit from continuous basting, boneless, skinless thighs need only a few light coats. Basting too often can also cause flare-ups, which we’re always trying to avoid. For the best results, brush both sides with reserved basting marinade a few times toward the end of cooking, giving each coat a chance to caramelize before adding the next.
Want a little more heat? Add a few teaspoons of Sriracha to the reserved basting marinade for a subtle kick.
No grill? Fear not if you are without one; the Huli Huli chicken thighs will be just as delicious when baked in the oven. Place them under your broil, basting once or twice during the very end of cooking time.
Can I Use Chicken Breasts Instead Of Chicken Thighs?
If you prefer making Huli Huli chicken with chicken breasts, make sure you pound them to an even thickness so they cook faster and evenly.
Serving Suggestions
In Hawaii, Huli Huli chicken is most often served with a Hawaiian-style macaroni salad which sounds pretty divine to me. In our home, we love it with grilled pineapple slices and a side of Coconut Jasmine Rice or Cilantro Lime Rice. Recently, I served it with my Puerto Rican Potato Salad and it was a huge hit.
A tangy coleslaw such as this Salvadoran Curtido would also be a wonderful side with the slightly sweet Huli Huli chicken thighs.
And should you have any leftover chicken, it would be delicious packed into a wrap with my Cucumber Avocado Salad. Or tuck them into toasted hamburger buns with a creamy coleslaw or just lettuce leaves and thick slices of tomatoes—so good!
Storing & Reheating Tips
- To store: Leftover Huli Huli chicken can be stored in an airtight container in the fridge for up 4 days.
- To reheat: Place leftover chicken on a parchment lined baking sheet. Heat in a pre-heated 300ºF oven until warmed through. Alternatively, you can microwave on medium power for a few minutes.
Let Me Know Your Thoughts
If you gave this Huli Huli Chicken recipe a try, I would love to hear how it worked out for you. Share your thoughts in the comment section below or feel free to ask me anything — I always enjoy chatting with you.
Don’t forget to leave a star rating, too!~Sandra x
Grilled Huli Huli Chicken
Ingredients
- 2 pounds boneless, skinless chicken thighs
- Vegetable oil for oiling grill grates
For the marinade
- ½ cup pineapple juice (see notes)
- 1/2 cup cup low-sodium soy sauce
- 1/4 cup honey or lightly packed light brown sugar
- 1/4 cup ketchup
- 1 tablespoon toasted sesame oil
- 3 garlic cloves, grated on a microplane (see notes)
- 1 2-inch piece peeled fresh ginger, grated on a microplane (see notes)
For the dry rub
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1/2 teaspoon smoked paprika (optional for smoky flavor)
- 1/2 teaspoon cayenne, or more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon Kosher salt
Optional for serving
- pineapple slices
- sliced green onion
Instructions
Marinate the chicken:
- Pat the chicken dry and place in a large glass bowl (or ziplock bag).
- In a 2-cup measuring cup, or medium bowl, combine the pineapple juice, soy sauce, honey, ketchup, sesame oil, garlic and ginger. Mix well. Measure out 1/3 cup of the marinade and set aside for basting.
- Pour the remaining marinade over the chicken and toss, or massage, to coat. Cover and refrigerate for at least 4 hours and up to overnight. TIP: remove the chicken from the fridge 15-20 minutes before you're ready to grill them.
Grill the chicken:
- When ready to grill the chicken, preheat the grill to medium heat (about 350ºF – 375ºF). Lightly oil the grates.
- In a small bowl, combine the paprika, garlic powder, smoked paprika, cayenne, black pepper, and kosher salt. Mix well.
- Line a large sheet pan with parchment paper (for easy clean-up). Remove the chicken from marinade, allowing any excess to drip back into the bowl, then arrange the thighs on the prepared sheet pan. Sprinkle both sides evenly with the dry rub mixture.
- Place the chicken thighs on the grill, close the lid, and cook for 4–5 minutes, or until the undersides are beginning to caramelize. Flip and cook for another 4–5 minutes.
- Turn one side of the grill to low and move the chicken to that side. Brush both sides with the reserved marinade and continue cooking for 3–4 minutes, flipping and brushing with more marinade as needed. If the chicken needs more color, move it briefly to the hotter side of the grill, watching closely to prevent flare-ups. The chicken is done when an instant-read thermometer inserted into the thickest part registers 175°F–185°F.
- Transfer chicken pieces to a large platter and let rest for 3–5 minutes.
Grill the pineapple:
- If grilling pineapple, place the pineapple rings on the grill grates over medium-high heat. Grill for 1-2 minutes a side, or until lightly charred and grill marks appear.
Serve:
- Serve the huli huli chicken with the pineapple and garnish with sliced green onion, if using.
Notes
- Pineapple juice: Since the marinade doesn’t call for a lot of pineapple juice I buy the small cans of pineapple juice (Dole’s brand). If you can’t find the small cans, you can buy the cans of sliced pineapple and just tip out the juice.
- Garlic and ginger: If you don’t have a Microplane for grating the ginger and garlic, you can finely mince them instead. Just be sure to remove as much of the minced garlic and ginger as possible from the chicken before grilling, as the small pieces can burn over the high heat of the grill.
- Cook over moderate heat: Marinades that contain sugar can scorch quickly on the grill. To avoid burnt or bitter bits, it’s best to grill chicken thighs at medium heat, giving them a little extra time to cook through while allowing the sauce to caramelize gently instead of burning.
- To store: Leftover Huli Huli chicken can be stored in an airtight container in the fridge for up 4 days.
- To reheat: Place leftover chicken on a parchment lined baking sheet. Heat in a pre-heated 300ºF oven until warmed through. Alternatively, you can microwave on medium power for a few minutes.
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