Bring the taste of Hawaii to your grill with this Huli Huli Chicken—juicy, smoky, and glazed with a sweet-and-savory pineapple soy marinade. Perfect for summer cookouts or weeknight dinners, this dish is sure to impress.

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Ingredients

• 2 lbs chicken thighs or breasts (boneless, skinless)
• 1 cup pineapple juice (fresh or canned)
• ½ cup soy sauce
• ½ cup brown sugar
• ¼ cup ketchup
• ¼ cup rice vinegar
• 4 cloves garlic, minced
• 1 Tbsp fresh ginger, grated
• 1 tsp sesame oil
• ½ tsp black pepper
• 1 green onion, chopped (for garnish)
• Cooked white rice (for serving)
• Grilled pineapple slices (optional, for serving)

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Instructions

1. Make the Marinade
   In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and black pepper until well combined.
2. Marinate the Chicken
   Place chicken in a resealable bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for basting. Seal and refrigerate for at least 1 hour, or overnight for best flavor.
3. Grill the Chicken
   Preheat the grill to medium-high heat. Remove chicken from the marinade and discard the used liquid. Grill chicken for 6–7 minutes per side, basting often with the reserved marinade. Cook until the internal temperature reaches 165°F (75°C).
4. Rest and Serve
   Let the chicken rest for 3–5 minutes before slicing. Serve over steamed rice, garnish with green onion, and add grilled pineapple slices for a true Hawaiian-style plate.

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Tips for the Best Huli Huli Chicken

• Marinate overnight for maximum flavor.
• Use chicken thighs for the juiciest, most flavorful results.
• Baste often while grilling to create a glossy, caramelized glaze.
• Oven option: Bake at 375°F (190°C) for 25–30 minutes, basting halfway.

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Nutrition (per serving, 4 servings)

Calories: 320 kcal | Protein: 28g | Carbs: 18g | Fat: 12g