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top down view of a platter filled with the grilled huli huli chicken

Grilled Huli Huli Chicken

This tender marinated chicken is full of tropical flavor and it's the perfect choice for summer and meal prep.
5 from 5 votes
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Course: Dinner
Cuisine: American, Asian, Hawaiian
Diet: Gluten Free
Prep Time: 2 minutes
Servings: 5
Calories: 454kcal


  • ½ cup (120ml) unsweetened pineapple juice canned
  • ½ cup (120ml) gluten free soy sauce
  • ½ cup (117g) ketchup
  • cup (65g) brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh minced garlic
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon sriracha optional or more to tastew
  • 1 teaspoon sesame oil
  • 10 bone-in skinless chicken thighs excess visible fat removed
  • 1 pineapple peeled and cut into wedges
  • Green onions for garnish


  • Make the marinade by combining pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, garlic, ginger, sriracha, and sesame oil in a mixing bowl.
  • Set aside about ½ cup of the marinade for basting.
  • Add chicken pieces into a zip-top bag, pour in the marinade, make sure all pieces are well-coated, squeeze out the excess air, seal, and refrigerate overnight.

To Grill:

  • Preheat grill to medium and oil the grill grates.
  • Grill chicken for about 5-6 minutes per side (or until internal temperature reaches 165F / 74C), basting with the reserved marinade as it cooks.
  • When chicken is almost done, baste the pineapple wedges with the reserved marinade and grill until the develop char/grill marks.
  • Garnish chicken and pineapple with sliced green onions.

To Make in Air Fryer:

  • Preheat the air fryer to 350 F / 180C. Place chicken thighs 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.
  • 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.
  • Garnish chicken and pineapple with green onions, then serve.


  • If the marinade is too thick, add 1-2 more tablespoons of pineapple juice.
  • Reserve a ½ 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 cooking 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.
  • Store – leftovers can be stored in an airtight container in the fridge. Use within 4 days.


Calories: 454kcal | Carbohydrates: 50g | Protein: 43g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 1771mg | Potassium: 888mg | Fiber: 3g | Sugar: 40g | Vitamin A: 283IU | Vitamin C: 92mg | Calcium: 69mg | Iron: 3mg