This Huli Huli Chicken recipe is all about bold flavor. You’ve got:
- Sweet pineapple juice
- Salty soy sauce
- Rich tomato paste or ketchup
- Fresh ginger and garlic
- A touch of brown sugar and sesame oil
The result? Chicken that’s tender, sticky, and packed with that sweet-savory-smoky combo you’ll crave all summer (or all year). It’s great for grilling season, meal prep, potlucks, or dinner nights when you want something a little extra but still super easy.
Why You’ll Love This Chicken
- Big flavor, minimal effort. Just marinate and cook!
- Halal-friendly. No wine, no pork, and fully family-approved.
- Grill or skillet options. No outdoor grill? No problem.
- Perfect for feeding a crowd. Double or triple it—it’s that good.
- Pairs with anything. Rice, slaw, grilled pineapple, you name it.
Time & Servings
- Prep Time: 10 minutes
- Marinate Time: 2–8 hours
- Cook Time: 15–20 minutes
- Total Time: ~30 minutes active, plus marinating
- Servings: 4–6
- Calories per serving: ~320
Ingredients
For the Marinade:
- 1/2 cup pineapple juice (fresh or canned, not from concentrate)
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 3 tablespoons ketchup (or tomato paste + 1 tsp vinegar)
- 2 tablespoons brown sugar or honey
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
For the Chicken:
- 2 lbs boneless skinless chicken thighs (or breasts if preferred)
- 1 tablespoon oil, for grilling or pan-searing
Optional Garnishes:
- Sliced green onions
- Grilled pineapple rings
- Toasted sesame seeds
- Cilantro or chopped parsley
How to Make Huli Huli Chicken
1. Make the Marinade
- In a bowl or large zip-top bag, whisk together all marinade ingredients.
- Set aside 1/3 cup of marinade (to baste later).
- Add chicken to the remaining marinade and toss to coat.
- Cover and refrigerate for at least 2 hours, or up to overnight.
The longer it marinates, the deeper the flavor—overnight is magic.
2. Cook the Chicken
Grill Method (authentic-style):
- Preheat grill to medium-high and oil the grates.
- Grill chicken for 6–7 minutes per side, turning occasionally (“huli huli!”).
- Brush with reserved marinade during the last few minutes to create that sticky glaze.
Stovetop Method (rainy day rescue):
- Heat 1 tbsp oil in a skillet or grill pan over medium-high heat.
- Cook chicken 5–6 minutes per side, or until golden and cooked through (internal temp 165°F).
- Brush with reserved marinade in the last 2 minutes of cooking.
3. Rest & Serve
- Let chicken rest for 5 minutes before slicing.
- Serve over rice, with grilled pineapple, slaw, or in bowls, tacos, or lettuce wraps.
What to Serve with Huli Huli Chicken
- Coconut rice or jasmine rice
- Grilled pineapple slices
- Mango cucumber slaw
- Charred corn on the cob
- Garlic sesame green beans
Want it low-carb? Serve with cauliflower rice and a simple cucumber salad.
Tips for Success
- Don’t skip marinating time. It’s the key to bold flavor.
- Use thighs for juiciest results. They stay tender and soak up the marinade beautifully.
- Save some marinade! For basting—never reuse marinade that touched raw meat.
- Brush at the end. Helps the sugars caramelize without burning.
- Let it rest. Juices redistribute = juicy, flavorful chicken.
Variations
- Spicy twist: Add sriracha or red chili flakes to the marinade.
- Herb flavor: Add chopped cilantro or Thai basil before serving.
- Sheet pan version: Bake at 400°F for 25–30 mins, basting halfway through.
- Vegetarian option: Use tofu or tempeh and grill with the same marinade.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked chicken for up to 2 months.
- Reheat: In a skillet or microwave with a splash of water or extra marinade to keep it moist.
Meal prep tip: Slice and store with rice and veggies in containers for ready-to-go lunches!
FAQ
Can I use chicken breasts instead of thighs?
Yes! Just watch the cook time closely so they don’t dry out—especially if grilling.
Is this recipe halal?
Yes—just be sure your soy sauce and other condiments are halal-certified.
What can I use instead of pineapple juice?
Orange juice will work in a pinch, but pineapple adds the best flavor and natural sweetness.
Can I bake this?
Totally! Bake at 400°F for 25–30 minutes, then broil for 2–3 minutes for caramelization.
Final Thoughts
This Huli Huli Chicken is sunshine on a plate—juicy, sweet-savory, and SO satisfying. It’s one of those recipes that’s easy enough for a weeknight but special enough for guests, and it always hits the spot.
Make it once, and I guarantee you’ll be adding it to your regular rotation.
