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Hawaiian Huli Huli Grilled Chicken with Pineapple Recipe

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4.1 from 42 reviews

This Grilled Huli Huli Chicken recipe features tender chicken thighs marinated in a sweet and savory Hawaiian-inspired sauce made with pineapple juice, soy sauce, honey, and spices. Grilled over medium-high heat and basted frequently, the chicken develops a caramelized exterior with juicy, flavorful meat. Served alongside charred pineapple rings and a reduced serving sauce, this dish brings a taste of the islands directly to your backyard grill. Perfect for gatherings or easy weeknight meals, it’s both impressive and simple to prepare.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Ingredients

Marinade + Sauce for Serving

  • 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

Chicken + Pineapple

  • 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)

Instructions

  1. Prepare the Marinade and Sauce: In a large bowl, combine pineapple juice, soy sauce, ketchup, honey, brown sugar, olive oil, rice vinegar, sriracha, kosher salt, black pepper, ground ginger, paprika, and garlic. Whisk thoroughly to blend all ingredients. Remove about half of this mixture and pour it into a small saucepan; set aside for later to become the serving sauce. Ensure this portion does not come into contact with raw chicken to avoid contamination.
  2. Marinate the Chicken: Add the chicken thighs to the remaining marinade in the large bowl and toss them to coat evenly, making sure they’re submerged. Cover the bowl and refrigerate for at least 1 hour, ideally about 2 hours but no longer than 3-4 hours to prevent the acid in the pineapple from breaking down the meat too much and making it mushy.
  3. Preheat the Grill: Prepare your outdoor gas grill for medium-high heat on one side and either low heat or off burners on the opposite side to create an indirect heat zone. Lightly oil the grill grates to prevent sticking. Remove chicken from refrigerator while grill is preheating to avoid placing cold meat on the grill.
  4. Sear the Chicken: Place the marinated chicken thighs on the direct heat side of the grill. Sear for 3-4 minutes on the first side until grill marks form, then flip and baste with marinade. Sear the opposite side similarly. This initial searing locks in juices and adds flavor.
  5. Finish Cooking Over Indirect Heat: Move the seared chicken to the side of the grill without direct flame (indirect heat). Baste again with the marinade and discard any leftover marinade in the bowl. Cover and cook for 5-7 minutes, flipping frequently to prevent burning and ensure even cooking. Use a digital thermometer to verify the internal temperature reaches 165°F (74°C). Start grilling the pineapple rings during this time.
  6. Grill the Pineapple: In the final 5 minutes of cooking, add the canned pineapple rings to the direct heat side of the grill. Grill until charred and caramelized to your preference, watching closely as they cook quickly and can burn easily.
  7. Reduce the Serving Sauce: While the chicken rests for at least 5-10 minutes, heat the reserved sauce in the saucepan over medium-high heat until bubbling. Reduce heat to a simmer and let it thicken for about 5 minutes or until desired consistency is achieved.
  8. Serve: Plate the grilled chicken and pineapple. Optionally garnish with fresh cilantro or other herbs. Serve the chicken with the reduced sauce on the side. Enjoy your flavorful Hawaiian-inspired meal!

Notes

  • Marinate chicken no longer than 3-4 hours to avoid mushy texture from pineapple juice acid.
  • Keep turning and flipping chicken often to prevent burning due to sugars in the marinade.
  • Use a digital thermometer to ensure chicken reaches safe internal temperature of 165°F.
  • Boneless skinless thighs are recommended for juiciness, but breasts or bone-in thighs can be substituted.
  • Adjust sriracha quantity according to heat preference or omit for no spice.
  • Leftovers are great for meal prep and can be frozen for later use.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Hawaiian

Find it online: https://dishiary.com/hawaiian-huli-huli-grilled-chicken-with-pineapple-recipe/