That Sunday when my husband came home from a long work trip. I wanted to make something special, something summery, something bold. I had just picked up a fresh pineapple from the market and was staring at the chicken thighs in the fridge when the idea hit me like a tropical breeze: Huli Huli Chicken.

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Now, we’re not from Hawaii, and I’ve never set foot on a tropical island but that day, our backyard smelled like a luau. The sweet scent of pineapple juice and teriyaki bubbling over the grill, the slight char on the pineapple rings, the way my toddler clapped when I brought the platter to the table it’s all etched in my memory.

We’re a chicken-loving household through and through. I make chicken in just about every way roasted, shredded, air-fried, stewed but this one? This one gets requested the most. It’s juicy, a little sweet, a little smoky, and full of flavor in every bite. You don’t need to book a flight to the islands. Just light up the grill and let that pineapple caramelize.

Short Description

This Hawaiian Huli Huli Chicken is a tropical twist on grilled chicken juicy thighs marinated in teriyaki, pineapple juice, and aromatic spices, grilled to perfection, and topped with caramelized pineapple rings and a sprinkle of sesame seeds.

Key Ingredients

For the Chicken:

4 boneless, skinless chicken thighs or breasts
1 cup teriyaki sauce
½ cup pineapple juice
¼ cup soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon sesame oil
1 fresh pineapple, sliced into rings

Optional Garnish:

Sesame seeds
Sliced green onions

Tools Needed

Mixing bowl
Whisk
Resealable plastic bag or shallow dish
Grill or grill pan
Tongs
Meat thermometer

Cooking Instructions

Step 1: Make the Marinade
In a mixing bowl, whisk together the teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil until the sugar is dissolved and everything smells fragrant and tropical.

Step 2: Marinate the Chicken
Place the chicken in a resealable bag or shallow dish. Pour the marinade over it, seal or cover tightly, and refrigerate for at least 2 hours overnight is even better for deeper flavor.

Step 3: Preheat the Grill
About 20 minutes before cooking, take the chicken out of the fridge and let it come to room temperature. Meanwhile, preheat your grill to medium-high heat.

Step 4: Prepare for Grilling
Remove the chicken from the marinade, allowing excess to drip off. Reserve the leftover marinade in a separate bowl for basting don’t skip this, it builds flavor while cooking.

Step 5: Grill the Chicken
Place the chicken on the hot grill and cook for 6–7 minutes per side. Baste every couple of minutes with the reserved marinade. The chicken is ready when the internal temperature hits 165°F (74°C) and it’s nicely charred around the edges.

Step 6: Grill the Pineapple Rings
Place the pineapple rings directly on the grill. Cook for 2–3 minutes on each side until grill marks form and the sugars start to caramelize. They should look slightly blistered and golden.

Step 7: Discard Raw Marinade
Any leftover marinade that touched raw chicken must be discarded for food safety.

Step 8: Serve and Garnish
Arrange the grilled chicken on a platter, top with the caramelized pineapple rings, and garnish with sesame seeds and sliced green onions if desired.

Why You’ll Love This Recipe

– Bursting with tropical flavor

– Super juicy and tender chicken

– Kid-approved and family-friendly

– Great for grilling season or indoor grill pans

– Naturally dairy-free and can be made gluten-free

– Easy to prep ahead with overnight marination

Mistakes to Avoid & Solutions

Mistake 1: Skipping the Marination Time
Solution: For best flavor, marinate for at least 2 hours, ideally overnight. The acids in the pineapple juice help tenderize the chicken.

Mistake 2: Using High Heat Immediately
Solution: Medium-high is key. Too hot, and the sugars in the marinade will burn before the chicken is cooked through.

Mistake 3: Forgetting to Reserve Marinade
Solution: Always pour some marinade into a separate bowl before adding chicken. Use that clean marinade for basting.

Mistake 4: Overcooking the Chicken
Solution: Use a meat thermometer. Pull the chicken off at 165°F (74°C). Rest for 5 minutes before slicing.

Mistake 5: Using Canned Pineapple Rings
Solution: Fresh pineapple grills better and caramelizes beautifully. If you must use canned, pat them dry to avoid soggy results.

Serving and Pairing Suggestions

– Serve as a main dish with jasmine rice or coconut rice

– Pair with grilled veggies like zucchini, bell peppers, or corn

– Make it into a sandwich or slider with slaw on Hawaiian buns

– Perfect for family-style meals or casual BBQ buffets

– Pair with tropical drinks like a mango smoothie or iced green tea

Storage and Reheating Tips

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing: Freeze grilled (un-garnished) chicken for up to 2 months. Thaw in fridge before reheating.

Reheating (Microwave): Cover with a damp paper towel and microwave in 30-second bursts until warm.

Reheating (Oven): Preheat to 350°F (175°C). Wrap chicken in foil and heat for 10–12 minutes.

Reheating (Stovetop): Add a splash of water to a pan, cover, and reheat over medium heat for 5–7 minutes.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes! Breasts work well too, just watch the cooking time they can dry out faster. Consider pounding them to even thickness.

2. Can I make this without a grill?
Absolutely. Use a grill pan on the stovetop or roast in the oven at 400°F (200°C) for about 25–30 minutes, flipping halfway.

3. What kind of teriyaki sauce should I use?
Use a thick, high-quality teriyaki sauce. If it’s too thin, your marinade might not cling well to the chicken.

4. Can I make this ahead of time?
Yes! Marinate overnight and store raw marinated chicken in the fridge for up to 24 hours before grilling.

5. Is this recipe gluten-free?
It can be! Just use gluten-free soy sauce and check that your teriyaki sauce is certified gluten-free.

Tips & Tricks

– Add a splash of lime juice before serving to brighten the flavor

– Lightly oil your grill grates before cooking to prevent sticking

– Double the marinade and use it for shrimp or tofu later in the week

– Rest the grilled chicken for at least 5 minutes to lock in juices

– Slice chicken before serving for faster cooling and kid-friendly portions

Recipe Variations

1. Spicy Huli Huli Chicken
Add 1–2 teaspoons of sriracha or chili garlic sauce to the marinade. Grill as directed. Finish with a sprinkle of red pepper flakes for a spicy kick.

2. Huli Huli Chicken Skewers
Cut chicken into cubes and thread onto skewers with chunks of bell pepper, onion, and pineapple. Grill for 4–5 minutes per side.

3. Oven-Baked Huli Huli Chicken
No grill? No problem. Preheat oven to 400°F (200°C), place marinated chicken on a baking tray, and roast for 25–30 minutes, basting halfway.

4. Huli Huli Chicken Salad
Slice grilled chicken and serve over mixed greens, with avocado, grilled pineapple, and a drizzle of sesame dressing.

5. Vegetarian Huli Huli
Swap chicken for thick slices of tofu or portobello mushrooms. Marinate, grill, and serve the same way!

Final Thoughts

Hawaiian Huli Huli Chicken always feels like a little tropical getaway.The way the marinade caramelizes, the chicken chars just right, and the pineapple brings a juicy burst it’s a whole experience, not just a meal. This recipe has quietly turned into a little tradition in our home, especially during the warmer months when grilling feels just right.

The dish has a way of bringing everyone together, keeping them at the table a bit longer, sharing seconds, and enjoying those golden, lingering moments before the sun sets. Cooking, after all, is about more than just flavor it’s about the memories that form around the food. Try this one out, and let a bit of island warmth find its way into your kitchen too.

Hawaiian Huli Huli Chicken

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Ingredients

For the Chicken:

4 boneless skinless chicken thighs or breasts
1 cup teriyaki sauce
½ cup pineapple juice
¼ cup soy sauce
2 tablespoons brown sugar
2 cloves garlic minced
1 teaspoon fresh ginger grated
1 tablespoon sesame oil
1 fresh pineapple sliced into rings

Optional Garnish:

Sesame seeds
Sliced green onions

Instructions

Make the Marinade: Whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil.
Marinate the Chicken: Pour marinade over the chicken and refrigerate for at least 2 hours or overnight.
Preheat the Grill: Let chicken come to room temperature and heat the grill to medium-high.
Prepare for Grilling: Remove chicken from marinade and reserve the rest for basting.
Grill the Chicken: Grill for 6–7 minutes per side, basting with reserved marinade until cooked through (165°F/74°C).
Grill the Pineapple: Grill pineapple rings for 2–3 minutes per side until caramelized and golden.
Discard Used Marinade: Safely discard any marinade that touched raw chicken.
Serve and Garnish: Plate chicken with grilled pineapple, and optionally garnish with sesame seeds and green onions.