Homemade Hawaiian Huli Chicken
Sweet, savory, and sticky Hawaiian-style huli huli chicken made with a pineapple-soy marinade that doubles as a basting glaze. Grill until caramelized and juicy, then serve with rice and grilled pineapple for true island BBQ vibes.
Equipment
- Gas grill with lid (or charcoal grill)
- Meat thermometer (instant-read)
- Long-handled tongs
- Basting brush
- Medium saucepan
- Whisk or spoon
- Large bowl or zip-top bag (for marinating)
- Measuring cups and spoons
- Small bowl (for basting sauce)
Ingredients
- 1 cup pineapple juice canned or bottled (preferred)
- 1/2 cup brown sugar packed
- 1/2 cup soy sauce
- 1/3 cup ketchup
- 1/4 cup apple cider vinegar
- 3 tbsp Worcestershire sauce
- 4 garlic cloves minced (or 4 tsp jarred)
- 2 tsp fresh ginger grated (or 1 tsp ground ginger)
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes optional
- 3 1/2 lb chicken thighs, breasts, or leg quarters (bone-in or boneless)
- 1/4 cup chicken broth for basting while grilling
- pineapple slices for serving (grilled optional)
- cooked white rice for serving
Instructions
- Make the marinade: In a medium saucepan, whisk together pineapple juice, brown sugar, soy sauce, ketchup, apple cider vinegar, Worcestershire sauce, garlic, ginger, smoked paprika, black pepper, and red pepper flakes (if using). Warm over medium heat just until the sugar dissolves, 2–3 minutes. Cool completely.
- Marinate the chicken: Place chicken in a large zip-top bag or shallow dish. Pour in the cooled marinade and turn to coat. Refrigerate for at least 2 hours (up to 24 hours).
- Prepare for grilling: Preheat a grill to medium-high (about 375–400°F / 190–205°C). Remove chicken from the marinade, letting excess drip off. Pour the used marinade into a saucepan and bring to a full boil for 2 minutes to make it safe for basting. Stir in the chicken broth to thin slightly.
- Grill and baste: Grill chicken with the lid closed, flipping every 5–7 minutes. Brush with the boiled marinade each time you flip. Cook until nicely charred and the internal temperature reaches 165°F (74°C): about 20–30 minutes depending on cut and thickness.
- Optional: Grill pineapple slices for 1–2 minutes per side until lightly charred, brushing with a little sauce.
- Rest and serve: Transfer chicken to a plate and rest 5 minutes. Serve with rice and grilled pineapple, spooning any extra sauce over the top.