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Hawaiian Huli Huli Chicken

A Hawaiian grilled chicken classic — boneless thighs marinated overnight in pineapple juice, soy sauce, brown sugar, and fresh ginger, then grilled and repeatedly basted until deeply caramelised and sticky.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time(at least) 4 hours
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

Marinade and chicken:
  • 2 lbs boneless chicken thighs
  • ½ cup canned pineapple juice not fresh
  • ¼ cup soy sauce or tamari for gluten-free
  • ¼ cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • Vegetable oil for grilling
To serve:
  • Fresh pineapple rings
  • Sliced scallions

Method
 

  1. Combine all marinade ingredients in a large resealable bag and mix well. Reserve ½ cup in a separate container before adding the chicken — this is your basting marinade.
  2. Add the chicken to the bag, coat evenly, seal, and refrigerate for 4–6 hours or overnight. Remove from the fridge 30 minutes before cooking.
  3. Preheat grill to medium-high and oil the grates. Grill chicken for 6 minutes on the first side, then flip and cook for 3 minutes. Baste with the reserved marinade, flip, and baste again. Repeat every 1–2 minutes until cooked through — about 15 minutes total. Target 185°F internal temperature for thighs, 165°F for other cuts.
  4. Pat pineapple rings dry and grill undisturbed on both sides until grill marks develop, about 2–3 minutes per side.
  5. Rest chicken for 10 minutes before slicing. Serve with grilled pineapple and sliced scallions.

Notes

Oven method: Preheat to 375°F. Arrange marinated chicken in a single layer on a lined baking pan. Bake for 25 minutes until cooked through. Brush with reserved marinade, top with pineapple slices, and broil on high for 2–3 minutes until caramelised and charred at the edges.
Air fryer method: 375°F for 15 minutes, turning and basting with reserved marinade a few times throughout.