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Authentic Grilled Hawaiian Huli Huli Chicken with Pineapple Glaze

Three pieces of sticky, caramelized hawaiian huli huli chicken, sprinkled with sesame seeds, resting on a white plate.
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Make authentic Hawaiian Huli Huli Chicken on your grill. This recipe uses a sweet and savory marinade with pineapple juice and soy sauce to create a juicy, smoky, and caramelized chicken perfect for your next backyard barbecue.

Ingredients

Scale
  • 3 lbs boneless, skinless chicken thighs or breasts
  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/2 cup packed brown sugar
  • 1/4 cup ketchup
  • 2 tablespoons fresh ginger, grated
  • 4 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground black pepper
  • Fresh pineapple rings, for grilling (optional)

Instructions

  1. Combine pineapple juice, soy sauce, brown sugar, ketchup, ginger, garlic, rice vinegar, sesame oil, and black pepper in a bowl. Whisk until the brown sugar dissolves completely to create the marinade/glaze.
  2. Place the chicken in a large resealable bag or shallow dish. Pour half of the marinade mixture over the chicken, reserving the other half for basting.
  3. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight. This step is key for juicy grilled chicken.
  4. Preheat your grill to medium heat (about 350°F). Lightly oil the grates to prevent sticking.
  5. Remove the chicken from the marinade, letting excess drip off. Discard the used marinade.
  6. Place the chicken on the preheated grill. Grill for 5 to 7 minutes per side, turning occasionally.
  7. During the last 5 minutes of cooking, brush the reserved, unused marinade/glaze onto the chicken every time you turn it. Continue grilling until the internal temperature reaches 165°F and the glaze is sticky and caramelized.
  8. If using fresh pineapple rings, grill them alongside the chicken for 2-3 minutes per side until grill marks appear.
  9. Remove the Hawaiian Huli Huli Chicken from the grill. Let it rest for 5 minutes before serving with grilled pineapple slices.

Notes

  • For extra smoky flavor, use charcoal instead of gas for grilling.
  • If you prefer a thicker glaze, simmer the reserved marinade in a small saucepan over medium heat for 5 minutes until it reduces slightly, then use it for basting.
  • This recipe works well for chicken breasts, but use chicken thighs for the juiciest results.

Nutrition

Find it online: https://pureplatepath.com/hawaiian-huli-huli-chicken-recipe-grilling-ideas/