Huli Huli Chicken (Hawaiian Tropical Chicken) Recipe
Juicy, tender chicken thighs marinated in a vibrant pineapple-soy-ginger sauce, grilled to perfection for a tropical Hawaiian favorite with bold, sweet, and smoky flavors.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 4 servings 1x
- Category: quick
- Method: Grilling
- Cuisine: Hawaiian
Ingredients
1.5 kg / 3 lb chicken thighs (or breasts)
1 tbsp vegetable oil (for grilling/skillet)
Marinade:
3/4 cup pineapple juice (unsweetened)
1 1/2 tbsp grated fresh ginger
1 1/2 tbsp grated fresh garlic
1/2 cup ketchup (or Aussie tomato sauce)
1/2 cup soy sauce
1/4 cup apple cider vinegar (or non-alcoholic sherry)
1/4 cup brown sugar
1 tbsp Sriracha
2 tbsp rice vinegar (or cider vinegar)
1 tbsp toasted sesame oil
Optional garnishes:
Sliced green onion
Grilled pineapple slices (preheated grill, 3 minutes per side for char)
Instructions
Whisk all marinade ingredients in a bowl until smooth. Reserve 3/4 cup for basting.
Place chicken in a glass or ceramic dish, pour remaining marinade over it, and coat evenly. Cover and refrigerate for 24–48 hours.
Preheat grill or heat oil in a skillet over medium-high heat.
Drain excess marinade from chicken. Cook first side 2–3 minutes (adjust heat if browning too quickly). Flip, baste with reserved marinade, and cook 2–3 minutes more. Baste regularly until juices run clear.
Notes
Chicken thighs yield juicier results than breasts.
Grill pineapple slices for extra char and flavor.
Use glass/ceramic dishes for marinating.
Leftovers work well in wraps, salads, or rice bowls.
Nutrition
- Serving Size: 3 chicken thighs
- Calories: 350
- Sugar: 18g
- Sodium: 6000mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg