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Juicy, sweet, tangy, and just a little smoky, this Easy Huli Huli Chicken is your new go-to for summer grilling! A traditional Hawaiian favorite made with chicken thighs marinated in a tropical pineapple-soy glaze, then grilled to perfection. It’s ridiculously flavorful and totally irresistible.
Whether you’re hosting a backyard luau or just craving something new for dinner, this simple Huli Huli Chicken recipe brings the island vibes right to your plate!
Why You’ll Love This Huli Huli Chicken
- Full of tropical flavor thanks to pineapple juice and soy sauce
- Perfect for meal prep – the chicken gets even better as it sits
- Easy to make ahead – just marinate and grill when ready
- Feeds a crowd – great for cookouts or family dinners
- Freezer-friendly – you can even freeze the chicken in the marinade
What Is Huli Huli Chicken?
Huli Huli Chicken is a Hawaiian BBQ classic that was originally cooked between two grills and turned (“huli” means “turn” in Hawaiian). It’s all about that marinade — a mixture of pineapple juice, soy sauce, brown sugar, ketchup, garlic, and ginger that gives the chicken its signature flavor and beautiful glaze when grilled.
The chicken is basted over and over again while it cooks to lock in that sweet, smoky flavor, and it’s absolutely addicting.
Ingredients You’ll Need
- Chicken thighs – Boneless, skinless thighs stay juicy and flavorful. You can also use bone-in or breasts.
- Pineapple juice – Use canned; fresh juice contains enzymes that can over-tenderize the meat.
- Soy sauce – Low-sodium recommended for better balance.
- Brown sugar – For that signature molasses sweetness.
- Ketchup – Helps form a sticky glaze.
- Apple cider vinegar – Adds tang.
- Garlic & ginger – Fresh is best for flavor.
- Worcestershire sauce – Adds rich umami depth.
- Smoked paprika – Gives it a touch of smokiness.
- Black pepper – For a little bite.
Optional garnishes: chopped green onions, sesame seeds, grilled pineapple
For the full ingredient list and instructions, see the recipe card below.
How to Make Huli Huli Chicken
1. Make the Marinade. In a large bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, vinegar, garlic, ginger, Worcestershire, paprika, and pepper.
2. Marinate the Chicken. Add the chicken to a zip-top bag or shallow dish and pour in half the marinade. Seal and refrigerate at least 8 hours or overnight. Reserve the remaining marinade for basting.
3. Grill to Perfection. Preheat grill to medium-high heat. Remove chicken from marinade and discard it. Grill for 6–8 minutes per side, basting often with the reserved marinade. Cook until internal temp reaches 165°F.
4. Serve and Garnish. Let the chicken rest 5 minutes before serving. Garnish with green onions, sesame seeds, and grilled pineapple slices.
Serving Suggestions
This Huli Huli Chicken goes great with:
Or pile it onto Hawaiian sweet rolls for the best island-inspired chicken sandwich ever!
Tips for the Best Huli Huli Chicken
- Marinate overnight for maximum flavor.
- Grill over indirect heat to avoid burning the sugars.
- Use thighs for juiciness, but breasts or drumsticks also work.
- Double the marinade and freeze half with chicken for an easy future dinner.
Yes! Bake at 400°F for 30–35 minutes, basting with marinade halfway through.
No, it’s sweet and savory. Add Sriracha or red pepper flakes for heat.
It’s best to use canned pineapple juice to avoid over-tenderizing the chicken.
More Easy Grilled Chicken Recipes
- Grilled Chicken Drumsticks
- Grilled Chicken Thighs
- Lemon Garlic Chicken Marinade
- Steak Kabobs with Vegetables
If you make this Huli Huli Chicken, be sure to leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below! Tag me on Instagram @thesuburbansoapbox so I can see your creation!
More Easy Chicken Recipes We Love
- BBQ Chicken Breasts
- Oven Baked BBQ Chicken Thighs
- The Very Best Oven Baked Chicken Breast
- Easy Oven Baked Chicken Tenders Recipe
- Parmesan Crusted Chicken Cutlet Recipe
Want to see what else we’re cooking up this season? Follow us over on Instagram and Facebook!
Huli Huli Chicken Recipe
Equipment
- baking sheet
Ingredients
- 1/2 cup ketchup
- 1/3 cup soy sauce
- 1/4 cup packed light brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup pineapple juice
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, minced
- 4 pounds bone-in, skin-on chicken thighs
Instructions
- Whisk together the ketchup, soy sauce, brown sugar, pineapple juice, ginger, apple cider vinegar and garlic.
- Place the chicken thighs in a zip top bag placed in a large bowl (the bowl is to catch any liquid should the bag spring a leak). Pour 1/2 the marinade over the chicken and reserve the remaining marinade for cooking.
- Press the air out of the bag and seal. Marinade in the refrigerator for 8 to 24 hours.
- Preheat the oven to 425 degrees.
- Remove the chicken from the marinade and discard the remaining sauce.
- Arrange the chicken on a baking sheet and transfer to the oven. Bake the chicken for 40-45 minutes, basting every 15 minutes with the reserved sauce.(The chicken is done cooking when it registers 165 degrees on an instant read thermometer.)
- Serve the chicken sprinkled with sesame seeds, chopped green onions and reserved sauce, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really enjoyed making this and it turned out delicious. I did put the marinades thighs on a rack to allow chicken to sit above it’s juices. Plus I didn’t need to turn chicken over, although I did turn pan 180 degrees each basting time.
Thank you so much for your comment! I’m glad you enjoyed it.
We just finished this chicken dish for dinner and it was awesome Thanks for sharing.