Name: Hawaiian Huli Huli Grilled Chicken with Pineapple Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Hawaiian
Ingredients: ¾ cup pineapple juice, reserved from the canned pineapple; ⅓ cup low-sodium soy sauce; ¼ cup ketchup; ¼ cup honey; ¼ cup light brown sugar, packed; 3 tablespoons olive oil; 2 tablespoons rice vinegar; 1 tablespoon sriracha, or to taste; 1 teaspoon kosher salt, or to taste; ¾ teaspoon freshly ground black pepper, or to taste; ¾ teaspoon ground ginger (or about 1 heaping teaspoon fresh ginger); ¾ teaspoon paprika or smoked paprika; 3 cloves garlic, finely minced; 3 pounds boneless skinless chicken thighs (can substitute boneless skinless chicken breasts pounded to even thickness, or bone-in chicken thighs); 20 ounce can pineapple rings, packed in juice; Fresh cilantro (optional, for garnishing)

Jump to Recipe· 4.1 from 42 reviews

If you’ve ever dreamed of capturing the vibrant, tangy, and irresistibly sweet flavors of the islands right on your grill, then this Hawaiian Huli Huli Grilled Chicken with Pineapple Recipe is exactly what you need. Imagine juicy, tender chicken thighs drenched in a marinade dripping with pineapple juice, honey, soy sauce, and a perfect blend of spices, seared to a caramelized perfection, then paired with charred pineapple slices that add a smoky sweetness. This dish is not only a feast for your taste buds but a joy to prepare and share, transforming any ordinary meal into a tropical escape. Whether you’re hosting a summer barbecue, craving a firsthand taste of Hawaiian flavor, or simply looking for a deliciously different weeknight dinner, this recipe delivers every time.

Ingredients You’ll Need

The image shows a top view of ingredients placed on a white marbled surface. In the center, there is a white plate with three pieces of raw pink chicken. Surrounding it in small white bowls and plates are a bright yellow pineapple ring on a speckled white plate, brown sugar, dark soy sauce, golden honey, light yellow oil, red ketchup, a mix of spices in three colors (black pepper, orange, and white), and a pale yellow liquid. The items are arranged neatly in a circle around the chicken. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet essential to crafting the authentic, mouthwatering taste of Hawaiian Huli Huli chicken. Each component plays a vital role in balancing sweetness, tang, savoriness, and spice to create the final flavor profile that defines this recipe.

¾ cup pineapple juice: The star of the marinade, bringing natural sweetness and acidity to tenderize and flavor the chicken.
⅓ cup low-sodium soy sauce: Adds a rich umami depth and saltiness without overpowering.
¼ cup ketchup: Brings a subtle tang and sweetness that balances the savory ingredients perfectly.
¼ cup honey: Infuses natural sweetness that caramelizes beautifully on the grill.
¼ cup light brown sugar: Gives an additional layer of molasses richness and helps with that signature caramelized crust.
3 tablespoons olive oil: Keeps the chicken moist and helps the marinade cling evenly.
2 tablespoons rice vinegar: Adds brightness and a gentle acidity to enliven the flavors.
1 tablespoon sriracha: Delivers just the right kick; adjust or omit based on your spice preference.
1 teaspoon kosher salt: Enhances all the flavors naturally without making the dish salty.
¾ teaspoon freshly ground black pepper: Offers a subtle heat and complexity.
¾ teaspoon ground ginger: Imparts a warm, fragrant zing; fresh ginger works beautifully here too.
¾ teaspoon paprika: Introduces a smoky undertone, especially when using smoked paprika.
3 cloves garlic, finely minced: Adds savory depth and aromatic intensity.
3 pounds boneless skinless chicken thighs: Perfectly juicy and tender, they soak up every drop of marinade.
20 ounce can pineapple rings, packed in juice: Their sweet and juicy slices are grilled alongside the chicken for extra tropical flair.
Fresh cilantro (optional): A burst of fresh herbaceous brightness as a garnish that complements the rich flavors.

How to Make Hawaiian Huli Huli Grilled Chicken with Pineapple Recipe

Step 1: Prepare the Marinade and Sauce

This step is where your Huli Huli magic starts. Combine pineapple juice, soy sauce, ketchup, honey, brown sugar, olive oil, rice vinegar, sriracha, salt, pepper, ginger, paprika, and garlic in a large bowl. Whisk thoroughly until the mixture is beautifully combined. Reserve about half of this mixture in a small saucepan to cook down later as your serving sauce. The remaining marinade goes straight into the chicken bowl. Here, the chicken thighs luxuriate in the flavors, soaking for at least an hour but no longer than four to prevent texture issues. This marinade is the heart and soul of the dish, tenderizing while imbuing that amazing sweet-and-salty balance.

Step 2: Preheat and Oil the Grill

Get your grill ready by heating it to medium-high on one side and keeping the other side low or off for indirect cooking. Lightly oil the grill grates to keep the chicken from sticking and help develop those coveted sear marks. This two-zone setup means you get initial sear flames and then gentle finishing heat, perfect for juicy, evenly cooked chicken with beautiful caramelization.

Step 3: Sear the Chicken

Place the chicken thighs on the hot side of the grill to sear each side for about 3-4 minutes. Flip once it has those gorgeous grill marks, then baste generously with the marinade to keep things moist and flavorful. Remember to take the chicken out of the fridge before grilling so it isn’t too cold—this helps cook it more evenly and prevents toughness.

Step 4: Finish Cooking over Indirect Heat and Grill Pineapple

Once seared, move the chicken to the cooler part of the grill and continue cooking it over indirect heat for 5-7 minutes, flipping frequently and basting again with marinade one last time before discarding the leftover marinade. During these final minutes, grill the pineapple rings directly over the heat until charred to your liking. This quick char brings out the pineapple’s natural sugars and smoky depth, pairing perfectly with the chicken.

Step 5: Reduce the Serving Sauce and Rest Chicken

While the chicken rests for 5-10 minutes to lock in its juices, heat the reserved marinade in the saucepan until it bubbles lightly. Simmer it down for about 5 minutes to thicken and concentrate those bold, dynamic flavors into a luscious glaze or dipping sauce. This finishing touch elevates the dish into full Hawaiian Huli Huli glory.

How to Serve Hawaiian Huli Huli Grilled Chicken with Pineapple Recipe

On a grill with dark metal bars, there are seven pieces of grilled meat arranged mostly in the top half of the image, each piece showing a shiny orange glaze with dark grill marks and some charring, giving a textured and slightly glossy look. Below the meat, in the lower half of the grill, there are three rows of round pineapple rings, all with visible grill marks that create brown lines across their pale yellow flesh. The grill surface beneath the food has a rough, heat-used appearance with some ash and discoloration. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh cilantro brightens the plate with a burst of herbal freshness, cutting through the richness and complementing the sweet-savory flavors beautifully. Feel free to experiment with other fresh herbs like mint or basil if cilantro isn’t your favorite.

Side Dishes

Serve this chicken alongside fluffy steamed white rice or fragrant coconut rice to soak up every bit of sauce. For something lighter, a crisp green salad with a citrus vinaigrette or grilled vegetables such as zucchini and bell peppers add a colorful, healthy contrast. Classic Hawaiian macaroni salad also pairs like a dream to balance out the smoky, sweet flavors.

Creative Ways to Present

Turn your meal into a fun Hawaiian feast by serving the chicken and pineapple on a banana leaf or wooden platter for that island vibe. Skewer the grilled pineapple and chicken for a convenient, party-friendly presentation. You could even build a tropical chicken sandwich with crusty rolls and some fresh coleslaw for a handheld delight.

Make Ahead and Storage

Storing Leftovers

This dish stores beautifully in an airtight container in the refrigerator for up to 3-4 days. The chicken holds its moisture well thanks to the marinade, and the flavors actually deepen with time, making leftovers just as delicious.

Freezing

You can freeze the cooked chicken and separately the grilled pineapple for up to 2 months. Make sure they are fully cooled before freezing to maintain texture and flavor. Thaw overnight in the refrigerator before reheating gently to preserve juiciness.

Reheating

Reheat leftovers slowly in a skillet over medium heat with a splash of water or chicken broth to keep the meat tender. Avoid high heat which can dry out the chicken. Alternatively, reheat in the oven covered with foil at 325°F until warmed through. Reheat your reduced serving sauce separately and spoon over the chicken for maximum flavor.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Just make sure to pound the breasts to an even thickness to ensure they cook evenly and don’t dry out. Chicken thighs are naturally juicier, but breasts will still taste fantastic with this marinade.

What if I don’t have a grill? Can I cook this indoors?

Yes! Use an indoor grill pan or even a cast iron skillet on medium-high heat. You can mimic the two-zone cooking by finishing the chicken in a lower heat oven.

Is the pineapple juice from canned pineapple sufficient, or should I buy fresh?

Canned pineapple juice works perfectly here and is convenient, but fresh juice can add a brighter, fresher taste if you have it on hand. Just strain it well to remove pulp.

How spicy is this recipe with sriracha? Can I omit it?

The sriracha adds a mild, pleasant heat that balances the sweetness. If you’re sensitive to spice, reduce the amount significantly or leave it out entirely without sacrificing the overall flavor.

Why is it important not to marinate the chicken longer than 4 hours?

The pineapple juice contains enzymes that break down protein. Marinating too long can make your chicken mushy and unpleasant in texture rather than tender—so stick to 1-4 hours for best results.

Final Thoughts

This Hawaiian Huli Huli Grilled Chicken with Pineapple Recipe is a delightful way to bring tropical vacation vibes straight to your backyard grill. It’s approachable, bursting with flavor, and makes any meal feel like a special occasion. I hope you give it a try soon and enjoy the gorgeous layers of sweet, smoky, and savory goodness as much as I do. Happy grilling and aloha!

Hawaiian Huli Huli Grilled Chicken with Pineapple Recipe

Ingredients You’ll Need