Save Pin
You get loads of summery flavor in this Hawaiian Huli Huli Chicken thanks to a sweet pineapple glaze and juicy bits of grilled pineapple. The chicken gets sticky in the best way and melts in your mouth. It always transports me to the beach whenever we make it for a sunny BBQ or family night.
The first time I threw this together was for a backyard luau and the platter was empty before I even grabbed a bite. Now it’s my go-to whenever the grill is out and friends always hint for it.
Irresistible Ingredients
- Fresh pineapple: Go for a heavy fruit with nice golden skin if you want extra juicy slices
- Sesame oil: Toasted is best for that yummy, nutty aroma
- Garlic: Use fresh cloves if you can because they bring a ton of flavor
- Teriyaki sauce: Homemade or grab a top-notch jar from the store for deep, rich taste
- Brown sugar: A soft bag mixes better and helps that sweet glaze get sticky on the grill
- Sesame seeds and sliced green onions: Not required, but they give a little crunch and color on top
- Fresh ginger: Grate right before mixing it in—it really wakes up the dish
- Soy sauce: The umami star of the show; low sodium versions work fine too
- Pineapple juice: Pick 100% juice when possible and skip those with added sugar
- Boneless chicken thighs or breasts: Grab a pack without extra watery stuff for the softest chicken
Simple How-Tos
- Finish and Serve:
- Move the chicken over to your serving plate and cover it with those golden grilled pineapple rings. Throw on sesame seeds and green onions if you’re in the mood for something crunchy and bright.
- Grill the Pineapple:
- While your chicken is on, set your pineapple rings over the flames. Give each side a quick two to three minute sizzle until you see deep grill lines and they start to caramelize.
- Grill the Chicken:
- Take chicken out of the marinade, shake off the extra liquid, and put the rest of the marinade aside for brushing. Get it cooking on the grill for about six or seven minutes a side. Flip it only one time to keep all the juice inside, and brush on the marinade while it cooks so you get that glossy finish.
- Heat the Grill:
- Fire up your grill till it’s medium-hot. Let the grates get warm all over so food doesn’t stick.
- Marinate the Chicken:
- Drop your chicken into a bag or glass dish, pour marinade everywhere, and toss till it’s all coated. Seal and pop it in the fridge—a couple of hours is cool, overnight makes it pop even more.
- Make the Marinade:
- Mix pineapple juice, brown sugar, teriyaki sauce, garlic, ginger, sesame oil, and soy sauce in a big bowl. Stir hard till everything comes together and the sugar's totally dissolved.
Save Pin
Nothing takes me back to beach vacation vibes like biting into fresh pineapple on smoky chicken. It reminds me of lazy backyard afternoons, sticky hands, and laughs with my cousins when the glaze dripped everywhere.
Keep It Fresh
Seal leftovers tight and chill in the fridge for up to three days. Doing meal prep? Put single servings of chicken and pineapple in their own containers before you refrigerate. Thinking of freezing it? Just leave out the pineapple for best results and stash that chicken in a freezer bag.
Save Pin
Swap Options
Chicken thighs turn out the most tender but you can use breasts—just flatten them for even cooking. For a gluten friendly bite, grab tamari or coconut aminos instead of regular soy sauce. And if you don’t have fresh pineapple, canned totally works—just rinse it so you don’t get extra syrup taste.
How to Serve
Dole out this chicken over a fluffy mound of jasmine rice or stuff it into Hawaiian rolls for easy sliders. I like tossing together a fast cabbage slaw with lime juice to go with it, or firing up some corn on the grill too.
Vibrant Huli Huli Chicken Story
The word huli actually means turn in Hawaiian—that’s because the chicken gets flipped again and again over the fire. It started out as street food on the islands back in the 1950s and has been showing up at family feasts ever since.
Common Questions
- → What does Huli Huli chicken mean?
This awesome Hawaiian dish features chicken soaked in a sweet-salty mix, then grilled over open flames. It usually gets brushed with a pineapple-soy sauce blend, so it’s super juicy and full of flavor.
- → What's the best marinating time?
Let your chicken hang out in the marinade for a couple hours if you’re in a rush, but if you can swing it, leave it overnight for deeper flavors.
- → Can I swap chicken breasts for thighs?
Totally! Use thighs or skip to breasts—just watch the breasts since they dry out faster on the grill.
- → Tricks for grilling pineapple perfectly?
Make sure your grill’s hot, pop on the pineapple slices, and gently press for those awesome grill lines. Two or three minutes per side should do it.
- → Do I really have to baste while grilling?
Yep, brushing on extra marinade keeps things juicy and gives your chicken that sticky, yummy glaze everyone loves.
- → Got ideas for what to serve alongside?
This goes great with a scoop of fluffy rice, some crisp veggies, or throw together a quick salad to balance the sweet and savory flavors.