Sweet, smoky, sticky, and just a little charred in all the right spots. This Hawaiian Huli Huli chicken is summer grilling at its best.

Close-up of caramelized Huli Huli chicken thighs with a sticky pineapple-soy glaze.

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Why You’ll Love This Grilled Hawaiian Huli Huli Chicken

Huli Huli chicken is a Hawaiian backyard classic, named for the Hawaiian word “huli” (to turn), since the chicken gets flipped over on the grill while it bastes in a sweet pineapple-soy marinade. The result is juicy, sticky, smoky grilled chicken with caramelized edges and a tropical glaze you’ll want to put on everything.

Here’s why it’s on repeat at my house all summer:

  • The marinade does the heavy lifting. Pineapple juice, soy sauce, brown sugar, and ginger build a sweet-savory flavor that tastes like way more effort than it is.
  • Beginner-friendly. If you can whisk and flip, you can make this. No fancy equipment, no guesswork.
  • Grill or grill pan. Works just as well indoors when the weather isn’t cooperating.
  • A guaranteed crowd-pleaser. Serve it with rice and grilled pineapple and watch the plates come back empty.
XO - Jamielyn

Ingredients

Ingredients for Huli Huli chicken marinade including pineapple juice, soy sauce, brown sugar, ginger, and garlic.

Find the full printable recipe with directions below.

  • Chicken thighs. Boneless, skinless thighs stay juiciest on the grill, but breasts work too if that’s what you have.
  • Canned pineapple juice. This one matters. Skip fresh pineapple juice, since fresh contains an enzyme (bromelain) that breaks the chicken down too much and leaves it mushy. Canned has been heat-treated, so it tenderizes gently without going overboard.
  • Soy sauce. Use low-sodium so the marinade doesn’t get too salty. It brines the chicken and adds that deep, savory backbone.
  • Brown sugar. Balances the soy sauce and helps the marinade caramelize on the grill.
  • Ketchup. Sounds odd, but it’s traditional. Adds a little tang and helps thicken the glaze.
  • Rice vinegar. A splash of acidity to keep everything bright.
  • Fresh ginger and garlic. Fresh is best here, but the jarred cubes work in a pinch.
  • Sesame oil. A small amount goes a long way and adds that toasty, nutty finish.

How to Make Huli Huli Chicken

Whisk together pineapple juice, soy sauce, brown sugar, garlic, and ginger. Add chicken thighs to the marinade and chill for at least 2 hours (or overnight for best flavor).

Chicken thighs marinating in pineapple-soy sauce in a ziplock bag.

Preheat grill to medium heat. Cook chicken for 6–7 minutes per side, basting with extra marinade until caramelized and done. Let chicken rest a few minutes, then slice and serve.

Huli Huli chicken thighs cooking on the grill with grill marks forming.

No grill? Bake it instead. Bake the chicken at 375°F for 30-35 minutes until it reaches an internal temperature of 165°F. Make sure you baste it every few minutes to keep the meat juicy and tender.

Recipe Tips

  • Marinate overnight: For the best flavor, let chicken soak in the marinade overnight.
  • Save extra marinade: Set aside 1/2 cup of marinade before adding the chicken. Use it for basting during grilling or as a sauce.
  • Use any cut of chicken: This recipe works with bone-in thighs, boneless thighs, or chicken breasts. Adjust the cooking time and check that the internal temp reaches 165°F.
  • Watch for flare-ups. The sugar in the marinade can scorch fast. If the chicken is browning too quickly, move it to a cooler part of the grill or turn the heat down a notch.
Hawaiian Huli Huli chicken with grilled pineapple.

Serving Suggestions

Complement this dish with sides like Hawaiian fruit salad, pineapple fried rice, macaroni salad, potato salad, or this coconut rice recipe.

Don’t forget the Hawaiian rolls for a well-rounded meal.

Hawaiian Huli Huli chicken thighs on a plate with grilled pineapple slices and white rice.

More Hawaiian dishes include this Chinese pineapple chicken, grilled pineapple salsa, Hawaiian fruit salad and this Hawaiian meatballs recipe.

More Chicken Recipes

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Close-up of caramelized Huli Huli chicken thighs with a sticky pineapple-soy glaze.

Hawaiian Huli Huli Chicken

5 from 4 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinate: 2 hours
Total Time: 2 hours 25 minutes
Servings: 6
Sweet, smoky, sticky, and just a little charred in all the right spots. This Hawaiian Huli Huli chicken is summer grilling at its best.
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Video

Ingredients 

  • 4 boneless skinless chicken thighs , or breasts
  • Salt and pepper to taste

Huli Huli Sauce

  • ¾ cup canned pineapple juice , do not use fresh
  • ⅓ cup brown sugar
  • ⅓ cup ketchup
  • ⅓ cup low-sodium soy sauce
  • 2 teaspoons fresh ginger , can use the cubes
  • 2 teaspoons minced garlic
  • 2 Tablespoons rice vinegar
  • 1 tablespoon sesame oil

For serving: rice, grilled pineapple, green onions

Instructions

  • Marinade: In a mixing bowl, whisk together 3/4 cup canned pineapple juice, 1/3 cup brown sugar, 1/3 cup ketchup, 1/3 cup soy sauce, 2 teaspoons fresh ginger, 2 teaspoons minced garlic, 2 Tablespoons rice vinegar and 1 Tablespoon sesame oil. Reserve about 1/2 cup of the sauce for basting. Place the chicken in a large zip-top bag and pour the remaining sauce over it.
  • Refrigerate: Seal the bag and place in a bowl or pan. Marinate in the refrigerator for at least 2 hours, or up to overnight.
  • Preheat: When you're ready to cook, preheat your grill to medium-high heat. Remove chicken from the fridge and set on a plate 15 minutes, prior to grilling. Season with salt and pepper.
  • Grill: Grill the chicken for about 6-7 minutes per side, or until charred and cooked to 165°F. During the last few minutes of grilling, baste the chicken with the reserved sauce.
  • Serve: Wrap the chicken with foil and allow to rest 5 minutes before serving. Serve while warm with rice and pineapple.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Sauce: With the extra sauce you can simmer it down on the stove top and use it to baste the chicken the last few minutes of grilling.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it a fantastic option for meal prep. 

Nutrition

Calories: 197kcal, Carbohydrates: 21g, Protein: 16g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 72mg, Sodium: 702mg, Potassium: 333mg, Fiber: 0.2g, Sugar: 18g, Vitamin A: 88IU, Vitamin C: 4mg, Calcium: 29mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.