Hawaiian Huli Huli Chicken (Printable)
Grilled chicken with sweet and tangy pineapple-soy glaze, perfect for outdoor cooking or tropical meals.
# What You’ll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Marinade & Glaze
03 - 1/2 cup soy sauce
04 - 1/2 cup unsweetened pineapple juice
05 - 1/4 cup light brown sugar
06 - 1/4 cup ketchup
07 - 2 tablespoons rice vinegar
08 - 2 tablespoons fresh ginger, grated
09 - 3 cloves garlic, minced
10 - 2 tablespoons sesame oil
11 - 1 tablespoon honey
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon freshly ground black pepper
→ Garnish
14 - 2 tablespoons scallions, thinly sliced
15 - 1 tablespoon toasted sesame seeds
16 - 1/4 cup fresh pineapple, diced
# How To Make It:
01 - In a large bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, ginger, garlic, sesame oil, honey, smoked paprika, and pepper until well combined.
02 - Measure out 1/2 cup of the prepared marinade and set aside in a separate container for basting during grilling.
03 - Place chicken pieces in a large resealable bag or shallow dish. Pour remaining marinade over the chicken, ensuring all pieces are thoroughly coated. Cover and refrigerate for at least 2 hours, up to overnight for maximum flavor.
04 - Preheat grill to medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade and discard the used marinade. Pat chicken pieces dry with paper towels to promote proper caramelization.
06 - Place chicken on the grill skin side down. Grill for 6-8 minutes until well-marked, then flip and grill for an additional 6-8 minutes.
07 - Brush chicken with the reserved marinade. Continue grilling, turning and basting every 2-3 minutes until cooked through and nicely caramelized. Internal temperature should reach 165°F, approximately 20-25 minutes total grilling time.
08 - Remove chicken from grill and let rest for 5 minutes to allow juices to redistribute. Garnish with sliced scallions, toasted sesame seeds, and fresh diced pineapple if desired. Serve hot.
# Expert Tips:
01 -
- The pineapple and soy sauce marinade creates that perfect balance of sweet and savory that makes Hawaiian food so addictive
- Grilling caramelizes the sugars into a gorgeous sticky glaze that everyone will fight over
02 -
- I once skipped reserving the marinade for basting and brushed raw marinade onto cooked chicken, which meant throwing away perfectly good food to avoid food poisoning
- Grilling with the lid slightly open helps control flare-ups from the dripping sugars while still letting the chicken cook through
03 -
- Cut a small slit in the thickest part of the meat to check doneness if you don't have a thermometer—the juices should run completely clear
- Letting the chicken come to room temperature for 20 minutes before grilling helps it cook more evenly and prevents the outside from burning before the inside is done