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This grilled Hawaiian huli huli chicken is smoky, sweet, and savory with a pineapple-teriyaki glaze—perfect for summer cookouts and weeknight dinners.
→ 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 boneless, skinless chicken thighs or breasts
1 ripe pineapple, cut into rings
→ Garnish:
Chopped green onions
Toasted sesame seeds
Make the Marinade: In a bowl, whisk together sesame oil, ginger, garlic, brown sugar, soy sauce, pineapple juice, and teriyaki sauce until well combined.
Marinate the Chicken: Place chicken in a zip-top bag or shallow dish. Pour marinade over it, seal or cover, and refrigerate for at least 2 hours or overnight.
Preheat Grill: Set your grill to medium-high heat.
Grill the Chicken: Remove chicken from marinade (reserve extra for basting). Grill chicken for 6–7 minutes per side, basting occasionally, until internal temperature reaches 165°F.
Grill the Pineapple: Place pineapple rings on the grill and cook 2–3 minutes per side until charred and fragrant.
Serve: Transfer grilled chicken to a platter. Top with grilled pineapple slices and sprinkle with chopped green onions and toasted sesame seeds. Discard any marinade that touched raw chicken.
Marinating overnight yields maximum flavor.
Let chicken come to room temp for 15–20 minutes before grilling for more even cooking.
Great served with coconut rice or a fresh slaw.
Find it online: https://allrecipesmade.com/hawaiian-huli-huli-chicken/