Hawaiian Chicken (Huli Huli Chicken)

Name: Grilled Hawaiian Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 505 min
Ingredients: ¾ cup pineapple juice (canned); ¼ cup ketchup; ¼ cup soy sauce; ¼ cup brown sugar (light or dark); 2 tablespoons rice vinegar; 1 tablespoon fresh ginger (grated); 2 cloves garlic (minced); 2 lbs. boneless, skinless chicken thighs; Canola oil (for brushing the grill grate)

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This grilled Huli Huli Chicken is a Hawaiian-inspired chicken recipe made with chicken thighs marinated in pineapple juice, soy sauce, brown sugar, ginger, and garlic for the perfect sweet and savory flavor. It’s grilled until smoky and caramelized with no bottled barbecue sauce needed, making it perfect for rice bowls, salads, or easy summer dinners.

Huli huli chicken on a serving platter next to grilled pineapple.

Sheila’s Recipe Snapshot

Style: Hawaiian-inspired grilled chicken

Flavor: Sweet, smoky, savory, slightly tangy

Time: Overnight marinating + about 20 minutes grilling

Pro Tip: Use canned pineapple juice instead of fresh for the best chicken texture

Best For: Summer cookouts, rice bowls, easy family dinners, backyard entertaining

Huli huli chicken is one of those recipes that earned a permanent spot in my summer cookout rotation after the very first bite.

The chicken thighs are marinated with canned pineapple juice, soy sauce, brown sugar, ginger, and garlic, which turns into a gorgeous sticky sauce once the chicken thighs hit the grill. They turn out perfectly tender and packed with flavor every time.

I usually serve this chicken over rice bowls with grilled pineapple and cucumbers, but it is equally as good sliced over a crisp salad on hot evenings when nobody wants a heavy meal.

Ingredients needed to make huli huli chicken.

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Ingredient Notes for Huli Huli Chicken

Canned pineapple juice | Adds a tropical flavor while tenderizing the chicken. Canned juice works best as opposed to the fresh juice from the refrigerated section.
Ketchup | Just like a traditional BBQ sauce, we need some ketchup to add body to the marinade.
Soy sauce | Soy sauce seasons the chicken beautifully. No need to add extra salt!
Brown sugar | Makes the marinade sticky and glossy and helps caramelize the chicken on the grill — be careful it doesn’t burn!
Rice vinegar | To balance out all the flavors, we need a little acid like vinegar.
Fresh ginger & garlic | For a vibrant, fresh flavor.
Boneless skinless chicken thighs | Chicken thighs stay juicy on the grill and soak up all that marinade beautifully. Alternatively, you can use legs or breasts.
Canola oil | To oil the grill grates so the chicken does not stick.

Variations and Substitutions

Swap chicken thighs for what you have on hand. Chicken legs, chicken quarters, or even chicken breasts would all work fine here. Keep in mind that chicken breasts will cook faster on the grill.
Use low-sodium soy sauce. This is a great option if you prefer a less salty marinade.
Add a little heat. Stir in red pepper flakes or a spoonful of sriracha for spicy Huli Huli chicken.
Try it with pork. This marinade is also delicious with pork chops or pork tenderloin.
Cook it indoors. If the weather does not cooperate, grill the chicken on a grill pan or bake it in the oven until fully cooked.

How to Make Grilled Hawaiian Chicken

This recipe takes a little planning because of the overnight marinade, but the actual cooking could not be easier. Once the chicken hits the grill, the hardest part is waiting long enough for it to caramelize properly.

Side by side photos of mixing the huli huli marinade and adding the chicken breasts.

STEP 1 | Marinate the chicken

Whisk together the canned pineapple juice, ketchup, soy sauce, brown sugar, rice vinegar, ginger, and garlic in a large bowl. Reserve half of the mixture in a separate container for basting the chicken.

Nestle the chicken thighs into the marinade and cover tightly with plastic wrap. Refrigerate overnight, or at least 8 hours, turning once.

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Brushing the huli huli marinade on chicken thighs on the grill.

STEP 2 | Grill

Preheat the grill to medium-high (400°F) and oil the grates. Place the chicken thighs on the hot grill and discard the marinade.

Then, baste the chicken with the reserved marinade and close the lid. Grill the chicken for 4 minutes, then flip and baste again. Continue cooking for another 4 minutes, or until the internal temperature reaches 165°F.

Keep basting every few minutes until the chicken is deeply caramelized and glossy, but pull it off the grill as soon as it hits 165°F — the sugar in the marinade can take it from beautifully glazed to burnt quickly.

Recipe Success Tips

Use canned pineapple juice only. Fresh pineapple juice from the refrigerated section contains enzymes that can overly tenderize the chicken and leave it with a mushy texture after marinating overnight. The canned juice gives you all that sweet tropical flavor without ruining the meat.

Marinate the chicken for a few hours or overnight. The longer marinating time allows all the flavors to fully soak into the chicken thighs. If you don’t have the time, at least marinate for a minimum of 2 hours.

Reserve marinade before adding raw chicken. This keeps your basting sauce safe to use later while grilling. Never baste cooked chicken with marinade that has touched raw meat unless it has been boiled first.

Watch the grill carefully. Because the marinade contains sugar, the chicken can go from caramelized to burnt fairly quickly. Keep the lid closed when possible, but stay nearby and flip as needed.

Fork picking up a piece of huli huli chicken.

Storage Tips

To store: Store leftover Hawaiian chicken in an airtight container in the fridge for up to 4 days.
To freeze: Freeze cooked chicken in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
To make ahead: You can marinate the chicken up to 24 hours ahead of time. You can also mix the marinade several days in advance and keep it refrigerated until ready to use.

Frequently Asked Questions

Why is it called Huli Huli Chicken?

“Huli” means “turn” in Hawaiian. Traditionally, the chicken is turned repeatedly over the grill while cooking and basting.

What is the difference between teriyaki chicken and Huli Huli chicken?

Teriyaki chicken is a Japanese-inspired dish with a sweet and savory soy-based glaze, while Huli Huli chicken is a Hawaiian-style grilled chicken made with pineapple juice, soy sauce, ginger, and garlic. Huli Huli chicken also has a smokier, tangier flavor from the grill and huli huli marinade.

Can I bake Huli Huli chicken instead of grilling it?

Absolutely. Bake at 400°F for about 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F.

Looking for More Chicken Recipes?

If you enjoyed this one, my Italian Grilled Chicken and Chicken Skewers are both worth adding to the summer grill rotation. And if you’re in the mood for something indoors, my Air Fryer Chicken Wings are a family favorite any time of year.

Browse the full chicken recipe collection for grilled, baked, and fried options.

Huli huli chicken breast served on rice with a side of pineapple on a plate.

What to Serve With Hawaiian Chicken

This Hawaiian-style chicken is perfect served over Instant Pot Jasmine Rice or with a side of Macaroni Salad. I also love it with some grilled pineapple slices, fresh cucumbers, shredded carrots, and green onions for an easy rice bowl.

Leftovers are especially good sliced cold over an Asian Salad the next day, which is usually how my husband requests it for lunch.