Huli Huli Chicken Hawaiian BBQ

Huli Huli Chicken brings smoky grilled flavor matched with sweet and tangy Hawaiian-style sauce. The charred grilled pineapple on top turns every bite into pure summer. This backyard favorite never fails to draw a crowd at my cookouts and is so simple to prep ahead thanks to the flavorful marinade.

My friends always ask for seconds and leftovers whenever I make this Huli Huli Chicken. I discovered it years ago on a Maui trip and have made it part of my summer grilling ever since.

Ingredients

• Boneless skinless chicken thighs: Juicy and flavorful Choose thighs for best tenderness but any cut works
• Light brown sugar: Offers caramel notes and a beautiful sticky crust Fresh sugar darkens quickly during grilling
• Ketchup: Gives body and rich tang Use a natural brand for best flavor
• Light soy sauce: Lends saltiness and umami Pick low sodium to control the salt level
• Pineapple juice: Brings signature tropical sweetness Use canned for ease but fresh will brighten the flavor
• Ginger paste or minced: Fresh ginger adds warmth and zing Go for plump moist roots or quality paste
• Garlic paste or minced: Essential for depth and punch Crush fresh cloves if possible for fullest flavor
• Apple cider vinegar: Accentuates tang and balances sweetness Quality vinegar has a complex fruity note
• Cumin: Rounds out the savory backnote with earthiness Buy freshly ground for aroma
• Coarse black pepper: Lends heat and boosts taste Look for cracked or freshly ground
• Paprika: Adds smoky color You can use sweet for mildness or smoked for richer BBQ flavor
• Pineapple rings: Caramelizes on the grill Pick a ripe fresh pineapple or use canned slices well drained
• Green onions: For garnish Adds crisp color and freshness Choose bright green stems without wilting

Step-by-Step Instructions

Make the Marinade:

Combine brown sugar ketchup soy sauce pineapple juice ginger garlic vinegar cumin pepper and paprika in a large bowl Use a whisk to dissolve sugar and create a smooth blend This is the main flavor booster so mix thoroughly

Reserve Sauce for Glaze:

Set aside a half cup of the marinade in a small bowl This will become your glaze to brush on at the end after grilling

Marinate the Chicken:

Add chicken thighs into the remaining marinade Toss to ensure every piece is evenly coated Cover tightly and refrigerate at least four hours or overnight Turn chicken in the marinade once or twice if possible to max out flavor absorption

Prepare the Grill:

Heat grill to medium high about four hundred degrees Fahrenheit Clean grates well and then oil lightly A clean hot grill keeps the chicken from sticking and helps those craveworthy grill marks

Grill the Chicken:

Remove chicken from marinade letting excess drip off Place chicken on grill Cook without moving for about ten minutes This helps build a deep caramelized crust Flip and continue cooking another ten minutes or until internal temperature reaches one hundred sixty five degrees Fahrenheit Discard used marinade from chicken before grilling

Grill the Pineapple:

Halfway through the chicken cook time lay pineapple rings directly on grill Griddle until golden and slightly charred on each side usually two to three minutes per side Remove when they smell sweet and have grill marks

Glaze and Serve:

Brush chicken with reserved sauce for shine and flavor If you want a thicker glaze heat it in a saucepan or broil chicken for a couple minutes Top everything with grilled pineapple rings and green onions

Save

Pineapple is my favorite here My kids love helping me grill the rings and always slip a few onto their plates before dinner starts Grilled pineapple brings a memorable twist my family now insists on every summer

Storage Tips

Leftover Huli Huli Chicken stays good covered in the fridge for up to two days Make sure to cool fully before storing For best flavor reheat gently on the stovetop or in the oven Freeze cooked leftovers up to one month if using never frozen chicken Wrap tightly to avoid freezer burn

Ingredient Substitutions

Boneless chicken breasts can also work but watch cooking time to prevent drying out Fresh ginger can be swapped for one teaspoon ground ginger in a pinch For extra zing try fresh squeezed orange juice mixed with pineapple juice If you run out of green onions cilantro is a bright garnish too

Serving Suggestions

Serve Huli Huli Chicken over steamed jasmine rice or coconut rice with extra grilled pineapple on the side Roasted vegetables or simple slaw add cool crunch I often pile leftovers into tortillas with rice for quick Hawaiian wraps

Cultural and Historical Context

Huli Huli Chicken started as a roadside grilled chicken on the Hawaiian islands Often cooked over open flames with hand-turned spits its name comes from the Hawaiian word for turn because the chicken is constantly flipped It is now a staple at backyard gatherings and community fundraisers across Hawaii

Recipe FAQs

→ What cut of chicken works best for this dish?

Boneless, skinless chicken thighs are ideal due to their juiciness and flavor, but bone-in pieces or chicken breasts can also be used. Adjust the grilling time for larger or bone-in cuts to ensure thorough cooking.

→ How long should the chicken marinate?

For optimal flavor, marinate the chicken for at least 4 hours and up to overnight. This allows the marinade to deeply penetrate the meat, enhancing tenderness and taste.

→ Can I grill the pineapple rings with the chicken?

Yes, grilling the pineapple rings alongside the chicken caramelizes their natural sugars and adds a sweet, smoky accent that pairs well with the savory glaze.

→ Is it possible to make this dish ahead of time?

Marinated chicken can be prepared the day before and stored in the refrigerator. Grilled leftovers keep well for 1–2 days or can be frozen for up to 1 month if using fresh meat.

→ What are tips for grilling without burning the sauce?

Allow excess marinade to drip off before grilling and clean the grates well. Carefully brush reserved sauce on during the last minutes of grilling to create a flavorful glaze without burning.