This Huli Huli Chicken is a Hawaiian-inspired grilled chicken recipe that’s packed with sweet, savory, and tangy flavor. Tender chicken thighs are marinated in a simple pineapple-soy sauce mixture, then grilled until perfectly caramelized and juicy. Whether you’re hosting a summer cookout, planning a family dinner, or simply craving something different for the grill, this easy Huli Huli Chicken is guaranteed to be a crowd-pleaser.
The tropical combination of pineapple juice, brown sugar, garlic, and ginger creates an irresistible glaze that gives the chicken its signature flavor. Best of all, the marinade comes together in minutes with simple pantry ingredients.
Why You’ll Love This Recipe
If you’re looking for an easy dinner that’s packed with tropical flavor, this Huli Huli Chicken is one you’ll want to make again and again. The combination of sweet pineapple juice, savory soy sauce, brown sugar, garlic, and fresh ginger creates a flavorful marinade that transforms simple chicken thighs into something truly special. Cooking it in the air fryer gives you juicy, caramelized chicken in less time than firing up the grill, making it perfect for busy weeknights. Whether you’re serving it for a family dinner or a summer gathering, this recipe is always a hit.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- ½ cup pineapple juice
- ⅓ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Ingredient Notes
Chicken Thighs: Boneless, skinless chicken thighs stay juicy and flavorful on the grill. Chicken breasts can be substituted if preferred.
Pineapple Juice: Fresh pineapple juice adds incredible flavor, but canned pineapple juice works just as well.
Soy Sauce: Adds the perfect savory balance to the sweetness of the pineapple and brown sugar.
Fresh Ginger and Garlic: These ingredients provide classic Hawaiian-inspired flavor and freshness.
Tips for the Best Huli Huli Chicken
The key to the best Huli Huli Chicken is giving the chicken plenty of time to marinate. While four hours will infuse the chicken with great flavor, letting it sit overnight produces even better results. Be sure to reserve some of the marinade before adding the raw chicken so you have a safe sauce for basting while it cooks. Since the marinade contains brown sugar, watch the chicken closely during cooking to prevent the sugars from burning. Finally, use an instant-read thermometer and cook the chicken until it reaches an internal temperature of 165°F for perfectly juicy results every time.
What to Serve with Huli Huli Chicken
This sweet and savory chicken pairs beautifully with simple side dishes that let the tropical flavors shine. Steamed jasmine rice or coconut rice is a classic choice for soaking up the flavorful juices, while grilled pineapple adds even more sweetness. Hawaiian macaroni salad, roasted vegetables, corn on the cob, or a crisp green salad all make wonderful additions. If you’re serving guests, round out the meal with fresh fruit and a refreshing tropical drink for the ultimate island-inspired dinner.
Variations
One of the best things about this recipe is how easy it is to customize. Boneless, skinless chicken breasts work well if you prefer leaner meat, though they may cook a little faster. If you enjoy a bit of heat, stir some sriracha or red pepper flakes into the marinade for a sweet-and-spicy version. You can also swap regular soy sauce for tamari to make the recipe gluten-free. While the air fryer is my favorite cooking method, this chicken is equally delicious grilled outdoors or cooked in a skillet on the stovetop.
Storage and Reheating
Leftover Huli Huli Chicken stores beautifully, making it perfect for meal prep. Place any leftovers in an airtight container and refrigerate them for up to four days. For longer storage, freeze the cooked chicken for up to three months and thaw it overnight in the refrigerator before reheating. Warm leftovers in the microwave in short intervals, in a skillet over medium-low heat, or in the air fryer for a few minutes until heated through. The chicken stays wonderfully juicy and is just as delicious served over rice or sliced into salads the next day.
Frequently Asked Questions
What does Huli Huli mean?
“Huli” means “turn” in Hawaiian. Traditional Huli Huli Chicken is cooked over a grill and turned frequently while basting with sauce.
Can I make Huli Huli Chicken ahead of time?
Yes. You can marinate the chicken up to 24 hours in advance, making it perfect for entertaining or meal prep.
Can I cook this recipe indoors?
Absolutely. A grill pan or cast-iron skillet works well if you don’t have access to an outdoor grill.
Can I use canned pineapple juice?
Yes. Canned pineapple juice is convenient and works perfectly in this recipe.
How do I know when the chicken is done?
The chicken is fully cooked when it reaches an internal temperature of 165°F.
Recipe
Huli Huli Chicken
Course: 0 Dinner Series, Budget MealsCuisine: Hawaiian, AmericanDifficulty: Easy4
servings30
minutes40
minutes1
hour10
minutesThis easy Huli Huli Chicken is packed with sweet and savory Hawaiian-inspired flavors. Chicken thighs are marinated in a delicious blend of pineapple juice, soy sauce, brown sugar, garlic, and ginger, then cooked until tender and caramelized. The air fryer makes this recipe quick and convenient, but you can also grill or pan-sear the chicken for equally delicious results.
Ingredients
2 lbs. boneless, skinless chicken thighs
6 oz can pineapple juice
½ cup soy sauce
½ cup brown sugar
¼ cup ketchup
1 tablespoon rice vinegar
4 cloves garlic, minced
1 teaspoon grated ginger
Directions
- In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, and ginger.
- Reserve ½ cup of the marinade for basting.
- Add the chicken thighs to the remaining marinade. Cover and refrigerate for at least 4 hours or overnight.
- Preheat the air fryer to 380°F.
- Remove the chicken from the marinade and discard the used marinade.
- Arrange the chicken in a single layer in the air fryer basket.
- Cook for 16–18 minutes, flipping halfway through and brushing with the reserved marinade.
- Continue cooking until the chicken reaches an internal temperature of 165°F.
- Let rest for 5 minutes before serving.
Notes
- Grilling Instructions
Preheat the grill to medium heat.
Remove the chicken from the marinade and discard the used marinade.
Grill for 5–7 minutes per side, turning occasionally and brushing with the reserved marinade.
Cook until the chicken is caramelized and reaches 165°F internally.
Rest for 5 minutes before serving.
Pan-Seared Instructions
Heat 1 tablespoon of oil in a large skillet over medium heat.
Remove the chicken from the marinade and discard the used marinade.
Cook the chicken for 5–6 minutes per side, brushing occasionally with the reserved marinade.
Reduce heat if the marinade begins to caramelize too quickly.
Cook until the chicken reaches an internal temperature of 165°F.
Let rest for 5 minutes before serving.
Recipe Tip: If the chicken thighs are particularly large, they may need an additional 2–4 minutes of cooking time regardless of the cooking method used.
