Go Back

Huli Huli Chicken Recipe - Sweet, Smoky, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds chicken (boneless skinless thighs are best; breasts work too)
  • 1 cup pineapple juice (no-pulp, not from concentrate if possible)
  • 1/2 cup soy sauce (low-sodium recommended)
  • 1/3 cup brown sugar (light or dark)
  • 1/4 cup ketchup
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger)
  • 3 cloves garlic, minced
  • 1 tablespoon honey (optional, for extra gloss)
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • Freshly ground black pepper, to taste
  • 2 tablespoons neutral oil (for the grill or pan)
  • Sliced green onions and sesame seeds, for garnish (optional)
  • Grilled pineapple rings, for serving (optional but highly recommended)

Method
 

  1. Make the Marinade: In a medium bowl, whisk pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, ginger, garlic, honey, red pepper flakes, and black pepper until the sugar dissolves.
  2. Marinate the Chicken: Place chicken in a zip-top bag or shallow dish. Pour in about two-thirds of the marinade. Reserve the rest in the fridge for basting. Seal and chill the chicken for at least 2 hours, or up to overnight for deeper flavor.
  3. Preheat Your Cooking Method: Grill: Heat to medium (about 375–400°F). Oil the grates.
  4. Oven: Preheat to 400°F. Line a sheet pan with foil and set a rack on top if you have it.
  5. Stovetop Grill Pan: Heat over medium to medium-high and brush with oil.
  6. Pat Dry for Better Sear: Remove chicken from marinade and gently pat dry. Discard used marinade. Lightly oil the chicken to help with browning.
  7. Cook and Bas­te: Grill: Cook thighs 5–7 minutes per side; breasts 4–6 minutes per side, depending on thickness. Turn every 2–3 minutes and brush with reserved marinade each time you flip.
  8. Oven: Roast 18–25 minutes, flipping halfway. Brush with reserved marinade at the flip and again in the last 5 minutes. For a sticky finish, broil 1–2 minutes at the end—watch closely.
  9. Grill Pan: Cook similar to the grill method, turning and basting often.
  10. Check Doneness: Chicken is done at an internal temperature of 165°F. The exterior should be glazed and slightly charred at the edges.
  11. Rest and Garnish: Let the chicken rest 5 minutes. Sprinkle with green onions and sesame seeds. Serve with rice and grilled pineapple.