🌺 About This Recipe
This Hawaiian Huli Huli Chicken brings bold, sunny island flavors right to your backyard. Tender chicken marinates in a punchy mix of pineapple juice, garlic, ginger, and teriyaki sauce, soaking up all that sweet, salty goodness before hitting the grill.
As it cooks, you’ll baste with extra marinade for caramelized edges, then top it with grilled pineapple rings, sesame seeds, and green onions for the perfect balance of juicy, smoky, and fresh. It’s a total crowd-pleaser — whether you’re hosting a summer BBQ or craving something tropical on a weeknight.
🌴 Why You’ll Love It
- Uses simple ingredients you likely already have
- Sweet, tangy, and savory with a tropical twist
- Great excuse to fire up the grill
- Easy to prep ahead (marinate overnight!)
- Works beautifully with chicken breasts or thighs
The first time I tried Huli Huli Chicken was at a beach cookout with neighbors — everyone kept going back for seconds. Now it’s a family favorite that signals the start of summer every year.
🍍 Ingredients
For the Marinade
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, finely chopped
- 2 tablespoons packed brown sugar
- ¼ cup soy sauce (use low-sodium if preferred)
- ½ cup pineapple juice (pure, not from concentrate)
- 1 cup teriyaki sauce
For the Chicken & Pineapple
- 4 pieces boneless, skinless chicken thighs or breasts
- 1 ripe pineapple, cut into rings
For Garnish
- Chopped green onions
- Toasted sesame seeds
🔥 Step-by-Step Instructions
1. Mix the Marinade
Whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil in a large bowl until well combined.
2. Marinate the Chicken
Place chicken in a zip-top bag or shallow dish. Pour the marinade over it, seal or cover, and refrigerate for at least 2 hours or overnight for deeper flavor.
3. Preheat the Grill
Get your grill hot — medium-high heat is perfect. This prevents sticking and gives you beautiful grill marks.
4. Grill & Baste
Remove chicken from the marinade, letting excess drip off. Reserve leftover marinade for brushing (but don’t reuse after contact with raw chicken).
Grill chicken for 6–7 minutes per side, brushing occasionally with fresh marinade, until it’s cooked through (165°F / 74°C internal temperature).
5. Grill the Pineapple
Add pineapple rings directly to the hot grill. Cook 2–3 minutes per side until caramelized with dark grill lines.
6. Finish & Serve
Transfer chicken to a platter and top each piece with a warm pineapple ring. Sprinkle with green onions and sesame seeds for a bright, crunchy finish.
🥢 You Must Know
- Naturally dairy-free, and easy to make gluten-free by swapping soy sauce for tamari.
- Packed with protein and flavor.
- Ideal for meal prep — leftovers reheat beautifully.
My favorite part? Those smoky-sweet pineapple rings — they’re pure sunshine on a plate. It’s impossible not to smile when you serve this dish.
🧊 Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or in the microwave.
To freeze, combine chicken and marinade in a labeled freezer bag and flatten. Freeze up to 2 months. Thaw overnight in the fridge and grill fresh when ready.
🌿 Ingredient Substitutions
- No teriyaki sauce? Mix soy sauce, honey, and a splash of rice vinegar for a quick alternative.
- No fresh pineapple? Canned rings work perfectly in a pinch.
- No grill? Use a stovetop grill pan or broil in the oven for a similar effect.
🍽 Serving Suggestions
- Pair with steamed jasmine or coconut rice.
- Add a side of coleslaw or cucumber salad for freshness.
- Slice leftovers into soft rolls for tropical chicken sandwiches.
🌺 Cultural & Historical Notes
“Huli” means to turn in Hawaiian, a nod to how this chicken was traditionally grilled — turned over open flames at roadside stands and fundraisers.
Since the 1950s, Huli Huli Chicken has been a symbol of Hawaiian barbecue: sweet, smoky, communal, and unforgettable.
🌦 Seasonal Adaptations
When grilling season’s over, cook the chicken indoors on a stovetop grill pan or in the oven. Add sliced mango or peaches for an extra burst of fruity summer flavor — no matter the season.
💡 Pro Tips
- Let chicken rest at room temperature for 20 minutes before grilling.
- Watch for flare-ups — move chicken to a cooler part of the grill if needed.
- Don’t skip grilling the pineapple — it makes the whole dish sing.
❓ FAQ
→ What kind of chicken works best?
Boneless thighs are juicier, but breasts work well if not overcooked.
→ How long should I marinate it?
At least 2 hours, but overnight gives maximum flavor.
→ Can I use canned pineapple?
Yes, just drain and pat dry before grilling.
→ Do I need a grill?
Not at all! A stovetop grill pan or oven broiler gives great results too.
→ What sides go best with it?
Rice, grilled veggies, or a crisp salad all pair beautifully.
🍗 Recipe Summary
| Category | Details |
|---|---|
| Course | Main Dish |
| Cuisine | Hawaiian |
| Difficulty | Intermediate |
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Yield | 4 servings |
| Dietary | Dairy-Free |
🧰 Tools You’ll Need
- Mixing bowl
- Zip-top bag or glass dish
- Grill or grill pan
- Tongs
- Basting brush
- Serving platter
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