Easy Hawaiian Huli Huli Chicken

A few months back, my youngest nephew had a bite of Huli Huli Chicken during a neighborhood BBQ, and he’s talked about it ever since. Every time we plan a family meal, he drops little hints mentioning grilled pineapple like it’s an accidental comment or drawing chicken drumsticks with flames on his sketchpad. That kind of kid enthusiasm is contagious, so I finally decided to recreate that dish at home.

We marinated the chicken in a sweet-savory bath that filled the fridge with the scent of garlic and ginger. He helped by pressing the garlic, stirring the sauce, and occasionally taste-testing the pineapple juice. As the chicken hit the grill, the scent alone had neighbors lifting their heads over the fence.

Watching him take that first bite eyes closed, humming in approval then reach for seconds before his plate even landed. It’s those small moments that remind me why I cook, and why recipes like this one earn a permanent place in our kitchen.

Short Description

This Hawaiian Huli Huli Chicken is sweet, smoky, and tender marinated in pineapple juice, teriyaki, soy, and garlic, then grilled to juicy perfection and topped with caramelized pineapple. It’s a tropical twist on classic BBQ chicken, perfect for warm-weather meals and easy enough for weeknight dinners.

Key Ingredients

• 4 boneless, skinless chicken thighs or breasts
• 1 cup teriyaki sauce
• ½ cup pineapple juice
• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon sesame oil
• 1 fresh pineapple, sliced into rings

Optional Garnishes:

• Sesame seeds
• Sliced green onions

Tools Needed

• Mixing bowl
• Whisk
• Resealable plastic bag or shallow dish
• Grill or grill pan
• Tongs
• Meat thermometer

Cooking Instructions

Step 1: Make the Marinade
In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil until smooth and fully combined. The mixture should be glossy and aromatic.

Step 2: Marinate the Chicken
Place the chicken in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal and refrigerate for at least 2 hours, but ideally overnight for deeper flavor.

Step 3: Preheat the Grill
When ready to cook, preheat your grill or grill pan to medium-high heat (around 375°F to 400°F). Oil the grates lightly to prevent sticking.

Step 4: Prep for Grilling
Remove the chicken from the marinade and let the excess drip off. Reserve the marinade in a separate bowl for basting. Important: Do not reuse the marinade after basting without boiling it first.

Step 5: Grill the Chicken
Place the chicken on the grill. Cook for 6 to 7 minutes per side, basting occasionally with the reserved marinade. The chicken should reach an internal temperature of 165°F (74°C) and develop light char marks.

Step 6: Grill the Pineapple
While the chicken finishes cooking, add the pineapple rings to the grill. Cook for 2 to 3 minutes per side until golden and caramelized with visible grill marks.

Step 7: Assemble and Garnish
Arrange the grilled chicken on a platter. Top with the pineapple rings and, if desired, sprinkle with sesame seeds and chopped green onions for a pop of freshness and texture.

Why You’ll Love This Recipe

– Bold, tropical flavors with minimal prep

– Kid-approved (especially those who love sweet and savory combos)

– Great for BBQs, weeknight dinners, or meal prep

– Naturally dairy-free and easily gluten-free (with GF soy and teriyaki sauce)

– Pairs beautifully with rice, salads, or grilled veggies

Mistakes to Avoid & Solutions

1. Marinating too little or too long

Issue: Less than 2 hours won’t give the chicken much flavor, while more than 24 hours can break down the texture too much.

Solution: Aim for 8–12 hours for best results.

2. Skipping the reserved marinade for basting

Issue: Using the raw chicken marinade without cooking it can cause foodborne illness.

Solution: Set aside some marinade before it touches raw meat, or boil the used marinade for at least 3 minutes before using it for basting.

3. Overcooking the chicken

Issue: Dry, tough meat.

Solution: Use a thermometer and pull the chicken off the grill at exactly 165°F (74°C).

4. Not oiling the grill

Issue: Sticking and tearing the chicken.

Solution: Lightly oil grill grates before placing the meat.

5. Grilling pineapple too long

Issue: Pineapple turns mushy or burns.

Solution: Only grill for 2–3 minutes per side until golden with grill marks.

Serving and Pairing Suggestions

Serve as a main: with jasmine rice, grilled veggies, or a tropical slaw.

Tuck into buns: for delicious sandwiches with a slather of spicy mayo.

Chop for bowls: Serve over rice or quinoa with avocado, edamame, and pickled veggies.

Great with drinks: pairs well with iced green tea, fresh limeade, or a fruity white wine.

Best serving style: family-style platters with pineapple slices on top.

Storage and Reheating Tips

To store: Place cooled chicken in an airtight container and refrigerate for up to 4 days. Keep pineapple separate to avoid sogginess.

To freeze: Freeze chicken (without pineapple) in freezer-safe bags for up to 2 months.

To reheat: Warm chicken in a covered skillet over medium-low heat until heated through, or microwave in 30-second bursts with a splash of water. Reheat pineapple briefly on a hot skillet for best texture.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes! Just be careful not to overcook them they’re leaner and can dry out faster.

2. Can I bake this instead of grilling?
Absolutely. Bake the marinated chicken at 400°F (200°C) for about 25–30 minutes, basting halfway through.

3. Is this dish spicy?
Nope! It’s sweet and savory. Want heat? Add chili flakes or sriracha to the marinade.

4. Can I make this ahead for a party?
Yes, marinate the chicken the night before and grill the next day. You can even grill it ahead and reheat it gently before serving.

5. What can I use if I don’t have teriyaki sauce?
A mix of soy sauce, honey, and a splash of rice vinegar works as a quick sub. Add a bit of cornstarch to thicken if needed.

Tips & Tricks

– Lightly score chicken pieces with a knife before marinating for deeper flavor.

– Use canned pineapple rings if fresh isn’t available—just dry them before grilling.

– Don’t overcrowd the grill. Give each piece space to sear and caramelize.

– Add a little lime zest or juice to the marinade for a bright twist.

– Double the marinade and save half (clean!) to use as a dipping sauce.

Recipe Variations

1. Spicy Huli Huli Chicken

Add 1 tablespoon of chili garlic sauce or ½ teaspoon cayenne to the marinade.

Grill and serve with a cooling cucumber yogurt dip.

2. Low-Sugar Version

Use low-sodium soy sauce, skip brown sugar, and opt for unsweetened pineapple juice.

Marinate and grill as usual, with natural sweetness from the pineapple alone.

3. Vegetarian Version

Replace chicken with extra-firm tofu or thick slices of portobello mushrooms.

Marinate at least 4 hours and grill carefully to avoid sticking.

4. Oven-Baked Version

Preheat oven to 400°F (200°C). Place marinated chicken on a lined baking sheet.

Bake for 25–30 minutes, basting halfway through. Grill pineapple separately or broil for a few minutes until caramelized.

Final Thoughts

Hawaiian Huli Huli Chicken always feels like summer. It brings brightness to the table, with its sweet and savory marinade and smoky charred pineapple. There’s a balance in this dish that works every time tender chicken, bold flavors, and a hint of tropical nostalgia.

If you’ve got picky eaters or little ones who love a touch of sweetness in their food, this dish might just win them over too.And for me, seeing my nephew ask for it again and again is the only approval I need. This recipe has officially earned a permanent spot on our family’s rotation.