Hawaiian Huli Huli Chicken

Why You’ll Love This Recipe

I love that this chicken recipe is easy enough for a weeknight but impressive enough for a weekend cookout. The marinade is packed with layers of flavor and requires only pantry staples. Grilling the chicken adds that smoky char, and the pineapple rings bring natural sweetness that’s irresistible. I can prep everything in advance, and the leftovers (if there are any) are great the next day. It’s also dairy-free, which makes it a crowd-friendly option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Marinade:

• 1 tablespoon sesame oil

• 1 teaspoon grated fresh ginger

• 2 cloves garlic, finely chopped

• 2 tablespoons packed brown sugar

• ¼ cup soy sauce

• ½ cup pineapple juice

• 1 cup teriyaki sauce

Chicken and Pineapple:

• 4 pieces boneless, skinless chicken thighs or breasts

• 1 ripe pineapple, cut into rings

Garnish:

• Chopped green onions

• Toasted sesame seeds

Directions

1. In a mixing bowl, I whisk together the sesame oil, ginger, garlic, brown sugar, soy sauce, pineapple juice, and teriyaki sauce until smooth.

2. I place the chicken in a dish or zip-top bag, pour the marinade over it, seal, and let it chill in the fridge for at least 2 hours—or overnight if I plan ahead.

3. When ready to cook, I preheat the grill to medium-high heat.

4. I remove the chicken from the marinade, reserving the leftover liquid for basting during grilling.

5. I grill the chicken for about 6–7 minutes per side, brushing occasionally with the reserved marinade. I make sure the internal temperature reaches 165°F before removing it from the grill.

6. I also grill the pineapple rings for 2–3 minutes per side until they’re lightly charred and sweet-smelling.

7. To serve, I plate the grilled chicken and top it with the grilled pineapple. Then I sprinkle chopped green onions and toasted sesame seeds over everything for the perfect finishing touch.

Servings and Timing

This recipe makes 4 servings. The prep takes about 15 minutes, cook time is 15 minutes, and total time is around 30 minutes (not including marinating). I recommend marinating the chicken overnight if I want maximum flavor.

Variations

• Spicy Kick: I add a little sriracha or crushed red pepper flakes to the marinade for heat.

• Low-Sugar Version: I reduce or skip the brown sugar and use a naturally sweet teriyaki sauce.

• Coconut Twist: I sometimes add a splash of coconut milk to the marinade for a richer, creamier base.

• Veggie Addition: I grill bell peppers or zucchini alongside the chicken for a complete meal.

• Different Protein: This marinade also works great with pork chops or tofu if I want a change.

Storage/Reheating

Leftover chicken keeps well in the fridge for up to 3 days. I store it in an airtight container. To reheat, I use a skillet or microwave until warmed through. The grilled pineapple holds up well too, and I like chopping it into leftover rice or salads for an easy lunch.

FAQs

Can I use canned pineapple?

Yes, but I prefer fresh pineapple for grilling—it holds its shape better and has a more vibrant flavor. If using canned, I make sure to drain it well.

How long should I marinate the chicken?

I always aim for at least 2 hours, but overnight is best for deeper flavor. Just don’t go beyond 24 hours, especially if I’m using chicken breast—it can get too soft.

Can I bake instead of grill?

Yes, I bake the chicken at 400°F for about 25–30 minutes, basting once or twice with the marinade. Then I broil it for the last 2–3 minutes for a charred finish.

What’s the best chicken cut to use?

Boneless, skinless thighs are my favorite—they stay juicy and tender. Chicken breasts work too, but I keep an eye on them to avoid overcooking.

Is this recipe freezer-friendly?

Yes. I freeze the raw chicken in the marinade in a freezer bag. When I’m ready to cook, I thaw it overnight in the fridge and grill as usual.

Conclusion

This Hawaiian Huli Huli Chicken brings sunshine to my plate no matter the season. The sweet, tangy, smoky marinade makes every bite bold and juicy, and pairing it with grilled pineapple takes it to the next level. It’s easy to prep ahead, quick to grill, and always a crowd favorite. Whether I’m making dinner for the family or throwing something on the grill for friends, this recipe never fails to deliver those tropical island vibes.

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