Huli Huli Hawaiian Chicken BBQ

This Huli Huli Chicken brings all the bright sweet and tangy flavors of Hawaiian barbecue right to your backyard grill The marinated chicken is juicy rich and finished with a glossy sticky sauce that my family devours every single summer Our backyard has never smelled better than when pineapple and savory chicken sizzle away next to each other

The first time I served this at a cookout everyone asked for the recipe and those caramelized pineapple rings were gone in seconds My kids love sneaking extra sauce onto their plates

Ingredients

• Boneless skinless chicken thighs: choose fresh for the best texture these soak up the marinade beautifully
• Light brown sugar: brings caramel notes and balances tangy flavors look for soft moist sugar
• Ketchup: adds that classic barbecue base opt for one without extra additives
• Light soy sauce: gives the salty umami backbone low sodium varieties are fine too
• Pineapple juice: fresh or canned both work but unsweetened juice gives the purest flavor
• Ginger paste or minced ginger: brings warmth and zest fresher is always better
• Garlic paste or minced garlic: boosts aromatics select firm cloves if mincing yourself
• Apple cider vinegar: brightens everything up go for raw unfiltered if possible
• Cumin: adds an earthy layer ground just before use brings out the aroma
• Coarse black pepper: a must for a gentle bite use freshly cracked for the most punch
• Paprika: smoked or sweet rounds out the sauce Spanish paprika offers a great smoky touch
• Pineapple rings for grilling: choose a ripe whole pineapple or drained canned slices
• Sliced green onions for garnish: give a bright bite only add at the very end for freshness

Step-by-Step Instructions

Make the Marinade:

Combine brown sugar ketchup soy sauce pineapple juice ginger garlic vinegar cumin pepper and paprika in a large bowl or gallon bag Stir until the sugar dissolves and everything is thoroughly mixed Reserve half a cup for glazing later

Marinate the Chicken:

Add chicken thighs to the bowl or bag Ensure all pieces are well coated with marinade Seal or cover and refrigerate for at least four hours up to overnight for deeper flavor

Preheat and Prepare the Grill:

Heat your grill to medium high which is about four hundred degrees Fahrenheit Run a paper towel dipped in oil over the grates to prevent sticking

Grill the Chicken:

Shake excess marinade off each piece before arranging on the grate Grill undisturbed for about ten minutes to get a flavor boosting char Flip chicken and continue cooking another ten minutes or until a thermometer reads one hundred sixty five degrees Fahrenheit at the thickest part Discard any leftover raw marinade

Grill the Pineapple:

Once chicken is halfway done place pineapple rings on the grill Simmer each side until they are caramelized and show grill marks about three minutes per side

Glaze and Finish:

Remove chicken and pineapple from the grill Brush with the reserved sauce For a thicker glaze broil the chicken for two to three minutes or simmer reserved sauce on the stove to reduce before brushing over the meat Sprinkle on sliced green onions just before serving

Save

Every time I grill fresh pineapple with this recipe I think of the first Hawaiian barbecue I ever attended That bright juicy pineapple and sticky chicken are now my ultimate taste of summer It is also a dish that instantly brings everyone outside willing to help just for the promise of that first bite

Storing Your Huli Huli Chicken

Keep leftover chicken covered in the fridge and use within one to two days It will keep its juiciness when reheated gently If not previously frozen you can freeze leftovers for up to a month Let them thaw in the fridge before gently warming To avoid dryness brush a bit more reserved glaze before serving

Ingredient Swaps and Tips

Boneless skinless thighs make for quick cooking and juicy results but any chicken cut works Just remember bone in pieces need more time Pineapple juice gives a signature sweetness but orange juice works in a pinch Both fresh and canned pineapple are delicious so use what you have For a little heat add chili flakes to the marinade

Ways to Serve

This chicken is wonderful with coconut rice a big leafy salad or tucked inside Hawaiian rolls Leftover grilled pineapple is delicious over vanilla ice cream For parties I slice the chicken and serve it with toothpicks for easy nibbling

A Bite of Hawaiian Tradition

Huli Huli Chicken is a staple of Hawaiian gatherings With roots in roadside fundraisers its name comes from the Hawaiian word for turn as the original chickens roasted rotisserie style over open flames Making it at home is a perfect way to bring island flavors to your table

Recipe FAQs

→ What makes Huli Huli Chicken unique?

The combination of pineapple juice, brown sugar, and soy sauce creates a sweet-savory marinade that gives the chicken its signature Hawaiian flavor. Grilling the chicken and pineapple brings out smoky, caramelized notes that set it apart.

→ Can I use a different cut of chicken?

Yes, boneless thighs are ideal for tenderness, but you can use bone-in pieces or even drumsticks. Adjust the grilling time accordingly to reach a safe internal temperature.

→ How long should the chicken marinate?

For the best flavor, marinate at least 4 hours. Overnight marination allows the flavors to fully penetrate for even tastier results.

→ What is the best way to thicken the glaze?

Reserve a portion of the marinade before adding the raw chicken. Simmer the reserved glaze on the stove or briefly broil the finished chicken for a sticky, shiny coating.

→ How do I serve Huli Huli Chicken?

Serve straight off the grill with grilled pineapple rings, and garnish with sliced green onions. Pair with steamed rice or a fresh salad for a complete meal.