Huli Huli Chicken Hawaiian BBQ

Huli Huli Chicken brings the spirit of Hawaiian BBQ straight to your grill and is a sweet tangy escape perfect for weeknight dinners or summer block parties. Every time I make this juicy chicken I am amazed at how the simple marinade creates such bold island flavor with just a few easy steps. It is sure to be a backyard favorite all season.

I remember the first time I served this at my family’s summer cookout. The caramelized pineapple rings drew everyone in and people lined up for seconds before I could even finish setting the table.

Ingredients

• Boneless skinless chicken thighs: Essential for tender juicy results and quick grilling Choose meat that looks plump moist without a strong odor
• Light brown sugar: Delivers caramel sweetness and helps the chicken develop a perfect glaze Look for moist packs that have a bit of spring
• Ketchup: Brings mellow tang and adds body to the sauce Use regular or organic for the best flavor no salt needed
• Light soy sauce: Balances the marinade with deep umami Select a brand that lists soybeans as a main ingredient
• Pineapple juice: Adds natural tropical sweetness and helps tenderize the chicken Juice packed from ripe fruit will give the best taste
• Ginger paste or minced ginger: Brightens the mixture with vibrant bite Freshly grated ginger is extra aromatic
• Garlic paste or minced garlic: Adds mellow warmth Freshly minced cloves always work best for the fullest aroma
• Apple cider vinegar: Provides necessary acidity and keeps things zippy Unfiltered cider vinegar with the mother brings extra brightness
• Cumin: Warming earthiness and a faint smoky note Choose ground cumin for convenience
• Coarse black pepper: Lends a gentle kick and fragrance Use cracked black pepper for boldness
• Paprika: Gives the marinade a subtle depth and gorgeous color Smoked or sweet type both work so pick your favorite
• Pineapple rings: These caramelize on the grill for a classic finish Fresh pineapple is most aromatic but canned is fine in a pinch
• Sliced green onions: Used fresh for a burst of color and mild onion snap Choose vibrant greens with crisp white ends

Step-by-Step Instructions

Prep the Chicken:

Rinse chicken thighs under cool running water and pat completely dry with paper towels. Drying the surface helps the marinade stick and promotes better browning later.

Mix the Marinade:

Combine brown sugar ketchup soy sauce pineapple juice ginger garlic apple cider vinegar cumin black pepper and paprika in a large bowl or a heavy-duty zip bag. Whisk until smooth and cohesive to dissolve all the sugar crystals.

Reserve Sauce for Basting:

Ladle out half a cup of the marinade and place it in the fridge. This reserved portion will be brushed over the chicken as a finishing sauce once cooked.

Marinate:

Nestle the chicken thighs into the main bowl of marinade ensuring every piece is fully coated. Seal your bowl with plastic wrap or close the bag pressing as much air out as possible. Marinate in the fridge for at least four hours or up to overnight. The longer it sits the deeper the flavor.

Prepare the Grill:

Preheat your grill to medium high reaching about four hundred degrees Fahrenheit. Once hot use a grill brush to clean the grates well then carefully rub them with a lightly oiled paper towel.

Grill the Chicken:

Remove the chicken from the marinade letting any extra drip off before placing each thigh onto the grates. Grill without moving for about ten minutes so a dark glaze forms. Flip each piece gently and cook another ten minutes until the inside reaches one hundred sixty five degrees Fahrenheit and juice run clear. Always discard leftover raw marinade.

Grill Pineapple Rings:

When the chicken is halfway done arrange pineapple rings directly on the grill. Let them cook until deep golden char marks appear on both sides then remove.

Finish and Serve:

Arrange the cooked chicken and grilled pineapple on your serving platter. Gently reheat your reserved basting sauce on the stove or under your broiler to thicken before brushing it over the chicken. Scatter fresh green onions over the top right before eating.

Save

My favorite part of this recipe has always been those caramelized pineapple rings Their golden edges and deep sweetness instantly remind me of family picnics where everyone tries to snag an extra slice before they disappear

Storage Tips

Refrigerate leftover Huli Huli Chicken tightly covered for up to two days to keep it moist and flavorful. If you plan to freeze portion the chicken into airtight packs while still fresh for up to one month. Cooked grilled pineapple should also be stored separately so it stays firm and juicy. Remember do not refreeze chicken that started off frozen for food safety.

Ingredient Substitutions

Boneless skinless chicken breasts can be swapped in though the texture will be a bit drier so watch for doneness. For a gluten free version use tamari or coconut aminos in place of soy sauce. If you want extra smokiness stir in a teaspoon of liquid smoke to the marinade. Maple syrup or honey works in a pinch if you are out of brown sugar.

Serving Suggestions

Serve Huli Huli Chicken hot off the grill on a platter piled high with grilled pineapple and a shower of green onions for color. This dish pairs deliciously with coconut rice macaroni salad a crisp green salad or even toasted Hawaiian rolls for a sandwich twist. Cold leftovers also make a tasty filling for wraps or grain bowls.

Cultural and Historical Context

Huli Huli Chicken was originally created in Hawaii in the nineteen fifties when the inventor would turn rotisserie chickens by hand shouting huli which means turn in Hawaiian. That rotisserie flavor and caramelized glaze quickly became a classic at fundraisers and luaus across the islands inspiring endless backyard versions ever since. The recipe’s tangy sauce is a fusion of Polynesian and Asian American influences a true taste of island history.

Recipe FAQs

→ What cuts of chicken work best for this dish?

Boneless, skinless chicken thighs are preferred for their juiciness, but drumsticks or breasts can also be used. Adjust grilling time for thicker or bone-in cuts.

→ Can the marinade be made ahead of time?

Yes, prepare the pineapple-soy marinade up to a day ahead and refrigerate. This allows flavors to meld beautifully before adding chicken.

→ Is it necessary to grill the pineapple rings?

Grilling pineapple adds caramelized flavor and enhances the tropical profile, but you can serve them fresh if you prefer.

→ How can I thicken the BBQ sauce glaze?

Simmer the reserved sauce on the stovetop briefly or broil the glazed chicken for a few minutes to achieve a sticky finish.

→ How long should the chicken marinate?

Marinate for at least 4 hours, or overnight for maximum flavor absorption and tenderness.

→ What side dishes go well with this BBQ chicken?

Serve with steamed rice, grilled vegetables, or a fresh green salad for a full Hawaiian BBQ experience.