Grilled Huli Huli Chicken

Huli Huli chicken coated with a delightfully sticky sweet pineapple glaze that is seriously crave-worthy. Skip the Hawaiian takeout joint and be sure to make enough, because everyone will want seconds of this scrumptious tropical chicken.

Suitable for gluten free diets. Post includes Weight Watchers points.

If you are planning a backyard Luau or pool party this summer, start with this recipe! Huli Huli Chicken is a Hawaiian recipe that was developed in the 1950s and has continued to be a family favorite ever since. The tropical pineapple-flavored BBQ sauce gives this meal some serious island vibes, and you’ll be dancing the hula before you know it. 

It’s easy to prep this recipe in advance, which is great because you want to allow plenty of time for the chicken to marinate. This incredible Hawaiian takeout at home chicken will absorb all of those yummy tropical flavors and will be so tender and juicy. 

Plus it’s so easy to double or triple this recipe, so you can make enough for a crowd or throw some in the freezer for another day. 

Grilled Huli Huli Chicken is sweet and tangy with just a hint of mild Asian flavor thanks to garlic, ginger, and sesame oil. It can be served with rice, veggies, grilled fruit, and all of your favorite Luau BBQ treats. Kids and adults are going to love this tropical chicken.

Why Make This Recipe

• Tropical – Pineapple gives this chicken a flavor that’s perfect for summer BBQ and Luaus. 
• Crowd-Pleaser – Everyone young and old will love this tasty chicken, and you can easily feed a crowd of people. 
• Meal-Prep – Make extra and store it in the freezer for later. 

Ingredient Notes

• Unsweetened pineapple juice – Canned pineapple juice is perfect for this; just make sure it is unsweetened. 
• Gluten free soy sauce – This is often labeled as Tamari and should be readily available in the Asian food section of your grocery store. 
• Ketchup – Gives a bit of tomato flavor to the sweet and sour sauce. 
• Brown Sugar – The sweetness compliments the pineapple.
• Rice Vinegar – A bit sweeter and milder than regular vinegar, you can substitute white vinegar in a pinch. 
• Garlic – Fresh garlic has more than jarred garlic, but you can substitute it if it’s all you have on hand.
• Ginger – Look for fresh ginger in the produce department. It stores well in the fridge, so you can keep it to use in several recipes. 
• Sriracha – This spicy sauce is optional, or you can add it in moderation.
• Sesame Oil – This nutty oil gives this dish a hint of Asian flair found in a lot of Hawaiian cooking.
• Chicken Thighs – We’ve selected boneless, skinless thighs. 
• Pineapple – Always use fresh pineapple. The flavor is superior to anything in a can. 
• Green Onions – Slice the green parts and sprinkle them on for color and flavor.

How To Make Huli Huli Chicken

Get full ingredients list and instructions from the recipe card below.

1. Make a marinade and basting sauce by combining pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, garlic, ginger, sriracha, and sesame oil in a mixing bowl. 
2. Set aside about a half-cup of the marinade for basting, pour the remaining amount in a zip-top bag, and add the chicken pieces. Place in the fridge and allow to marinate for several hours, or overnight. 
3. Preheat a grill or a grill pan to medium and oil the grill grates, and then grill chicken for about 5 – 6 minutes per side, basting with the reserved marinade as it cooks.
4. When the chicken is about done, baste the pineapple wedges and grill until they have nice char or grill marks. Serve chicken and pineapple garnished with sliced green onions.

How To Make Huli Huli Chicken in Air Fryer

1. Make a marinade and basting sauce by combining pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, garlic, ginger, sriracha, and sesame oil in a mixing bowl. 
2. Set aside about a half-cup of the marinade for basting, pour the remaining amount in a zip-top bag, and add the chicken pieces. Marinate for several hours or overnight. 
3. Preheat the air fryer to 350F / 180C.
4. Place chicken inside the air fryer basket, making sure they are not touching (you may need to cook in batches) and air fry for 10-11 minutes, depending on the size of the chicken, or until the internal temperature reaches 165F / 74C.
5. When the chicken is done, baste the pineapple wedges, place them in the air fryer basket and cook for 2-3 minutes, flipping them over halfway through.
6. Garnish chicken and pineapple with green onions, then serve.

Tips For Success

• If the marinade is too thick, add 1-2 more tablespoons of pineapple juice.
• Remember to reserve a half-cup of the marinade for basting the chicken and pineapple. 
• Never reuse marinade that has come in contact with raw chicken.
• Keep a spray bottle of water handy in case you have flare-ups when you are grilling the chicken. 
• Always check for doneness with a meat thermometer. The temperature should be 165F / 74C when inserted into the thickest part of chicken breasts.

Variations

• Swap the Citrus – Swap out the pineapple juice for tangy lime juice or do a half and half blend for a fun flavor variation. 
• Make it Spicy – Add some red chili flake to the marinade. Add a little or a lot, depending on the amount of heat you like. 

Budget-Friendly Tips 

• Buy in Bulk – Purchase chicken in bulk or when it is on sale and store in the freezer until you are ready to use. 
• Reuse Ingredients – Many of the ingredients in this recipe can be used in other dishes and store well in the fridge, so plan accordingly. 
• Add Rice  – Make this a complete meal by adding rice or steamed veggies. 
• Meal Prep – Plan ahead and save money. See our meal prep tips below. 

Make Ahead And Storage

Prep Ahead – The chicken should marinate for several hours to overnight, so plan ahead and prep the marinade and the chicken in advance. 

Store – Leftovers can be stored in an airtight container in the fridge. Use within 4 days.

Freeze – This Huli Huli chicken is perfect for freezing. Just follow these steps:

• Place the marinade and the chicken into a freezer bag. 
• Label the bag.
• Squeeze out the air and lay flat to freeze for up to 2 months.
• To use, thaw overnight in the fridge and cook according to the recipe. 
• You can freeze a small bag of extra marinade, so you have some for basting. 

Meal Prep

• Make an extra batch or two that you can use with other meals throughout the week, or toss in the freezer for later. 
• Slice the leftovers to serve over salad or in a tortilla for an easy lunch.
• Cube the chicken and thread it onto skewers before grilling for perfect hand-held party appetizers. No fork required. 
• Serve leftovers on a bun with a bit of Ginger Lime Sriracha Mayo (just mix fresh ginger, lime zest, and sriracha with mayo, to taste) and top with sliced red onion and jalapeno for a delicious dinner. 

FAQs

Serving Suggestions

• Instant Pot Cilantro Lime Rice.
• Instant Pot Red Potatoes.
• Pineapple Muffins.

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